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Dutch Home and Living Christmas Advent Calendar Day 8

08
dec

Christmas Dessert Recipes

Welcome to Day 8 of our Christmas Recipe Advent Calendar! Today, we’re bringing a touch of French tradition to your holiday table with the stunning Bûche de Noël. This classic Yule Log Cake is as beautiful as it is delicious, resembling a festive log dusted with snow. Today, we’re indulging in not one but two decadent desserts that will make your holiday celebrations extra special.

First, we have the stunning Bûche de Noël, a classic French Yule Log Cake that brings a touch of elegance to your table. With its soft, rolled chocolate sponge filled with mascarpone cream and topped with a rich Nutella frosting, this cake is a visual and culinary masterpiece.

To complement the Yule Log, we’re also sharing a simple yet luxurious Coffee Trifle. This layered dessert combines moist cake cubes, creamy mascarpone coffee filling, and whipped cream, finished with a dusting of cocoa or chocolate shavings. It’s a dessert that’s both comforting and indulgent, offering a lovely contrast to the sophistication of the Bûche de Noël.

Together, these two desserts provide the perfect duo for your holiday menu — one for those who love tradition, and one for those who enjoy a modern twist. Let’s dive into these festive treats!

Let’s bake some magic! 🎄

Bûche de Noël

Serves: 6-8
Total Time: 60 minutes

Ingredients:

For the Cake:

100 g flour
10 g cocoa powder
1 tsp baking powder
3 eggs
100 g sugar
2 tbsp sunflower oil
1 tsp vanilla extract
Pinch of salt

For the Filling:

150 g mascarpone (or cream cheese)
75 g powdered sugar
1 tsp vanilla extract
100 ml heavy cream

For the Frosting:

175 g Nutella

For Decoration:

Red berries (such as currants)
Powdered sugar
Christmas cookies (optional)

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Instructions

Preheat Oven and Prepare Cake Batter: Preheat your oven to 190°C (374°F). In a mixing bowl, beat the eggs with 100 g of sugar using an electric mixer. After about 1 minute, add the oil and vanilla extract and mix briefly. Gradually fold in the flour, cocoa powder, baking powder, and salt until well combined.
Bake the Cake: Line a baking sheet with parchment paper and pour the batter onto it, spreading it evenly. Bake the cake for about 12 minutes. To test doneness, gently press the cake with your finger; if it springs back, it’s ready.
Prepare for Rolling: Carefully loosen the edges of the cake from the parchment paper. Place a clean tea towel over the cake, flip it over, and peel off the parchment paper. Roll the cake from one short side to the other, using the towel to help keep its shape. Let it rest in the rolled shape for about 30 minutes.
Make the Filling: Whip the heavy cream until stiff peaks form. Add the mascarpone, powdered sugar, and vanilla extract, and mix until smooth. Once the cake has cooled, unroll it and spread about 2/3 of the filling over the surface, leaving a few centimeters at the edge.
Roll and Chill the Cake: Carefully roll up the cake, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. Trim the ends of the cake for a clean look.
Prepare the Frosting: Combine the Nutella with the remaining filling, using an electric mixer to blend until smooth. Spread this mixture over the top and sides of the cake using a small offset spatula.
Decorate the Cake: Garnish with red berries, a dusting of powdered sugar, and any additional decorations like holiday cookies.

Extra: Coffee Trifle

Serves: 4
Preparation Time: 20 minutes

Ingredients:

Half a butter cake (store-bought or homemade), cubed
2 espresso shots (40 ml each), cooled
200 ml heavy cream
150 ml mascarpone
8 tbsp sugar
Cocoa powder or grated chocolate for garnish

Instructions:

Prepare the Cake:
Cut the butter cake into small cubes. Optionally, dip the cake pieces in espresso for extra coffee flavor.
Make the Mascarpone Layer:
In a bowl, mix the mascarpone, espresso, and 4 tbsp sugar until smooth.
Whip the Cream:
In a separate bowl, whip the heavy cream with the remaining sugar until stiff peaks form.
Assemble the Trifles:
In small glasses, layer cake cubes, mascarpone mixture, and whipped cream. Repeat layers, ending with whipped cream on top.
Garnish:
Dust with cocoa powder or sprinkle with grated chocolate. Serve immediately, or refrigerate for up to a few hours.

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Serving Suggestions

Pair the Bûche de Noël with the Coffee Trifle for a complete dessert course that offers a variety of flavors and textures. The creamy richness of the Yule Log complements the coffee-soaked layers of the trifle, creating a perfect balance of indulgence and holiday cheer.

Stay tuned for more festive recipes in our Advent Calendar, and enjoy the magic of the season with every bite! 🎄