This elegant Caramel-Orange Buche de Noel is the perfect centerpiece for a holiday feast. The recipe features a tender, almond-studded sponge cake infused with bright orange zest, rolled around a luxurious filling of whipped buttercream enriched with Grand Marnier. A glossy caramel glaze coats the exterior, mimicking the bark of a rustic log, while candied cranberries or fresh currants add a pop of color and tartness. It balances the richness of white chocolate and brown sugar with the refreshing citrus notes, creating a sophisticated dessert that feels indulgent yet festive. Ideal for Christmas dinner or New Year’s celebrations, this show-stopping treat brings together classic French pastry techniques with warm, home-style flavors that everyone will love.
Caramel-Orange Buche De Noel
Description
This elegant Caramel-Orange Buche de Noel is the perfect centerpiece for a holiday feast. The recipe features a tender, almond-studded sponge cake infused with bright orange zest, rolled around a luxurious filling of whipped buttercream enriched with Grand Marnier. A glossy caramel glaze coats the exterior, mimicking the bark of a rustic log, while candied cranberries or fresh currants add a pop of color and tartness. It balances the richness of white chocolate and brown sugar with the refreshing citrus notes, creating a sophisticated dessert that feels indulgent yet festive. Ideal for Christmas dinner or New Year's celebrations, this show-stopping treat brings together classic French pastry techniques with warm, home-style flavors that everyone will love.Ingredients
Directions
-
Preheat oven to 375ðF (190ðC). Line a 10x15-inch jelly roll pan with parchment paper.
-
Toast sliced almonds in a dry skillet until golden, then grind with flour in a food processor until fine.
-
Separate eggs. Beat egg whites with cream of tartar and salt until stiff peaks form.
-
In a separate bowl, beat egg yolks with brown sugar until thick and pale.
-
Gently fold the almond-flour mixture into the yolk mixture, then fold in the beaten egg whites.
-
Spread batter evenly into the prepared pan and bake for 15-18 minutes until springy to the touch.
-
While cake bakes, melt white chocolate and mix with softened butter, Grand Marnier, and orange zest for the frosting.
-
Roll the warm cake out onto a towel dusted with powdered sugar, then roll up and cool completely.
-
Unroll cake, spread with white chocolate frosting, and re-roll tightly.
-
Place cake seam-side down on a serving platter. Spread remaining frosting over the log.
-
Use a fork to create ridges in the frosting to resemble tree bark.
-
Make caramel by boiling sugar, water, and a little brown sugar until amber, then carefully add cream.
-
Drizzle cooled caramel over the cake and decorate with candied cranberries or pine twigs.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 505.4kcal
- % Daily Value *
- Total Fat 40.1g62%
- Saturated Fat 11.1g56%
- Cholesterol 1620.0mg540%
- Sodium 87.5mg4%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 0.4g2%
- Sugars 5.5g
- Protein 24.5g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
