Buche de Noël

Definition: [BOOSH duh noh-EHL] Literally translated as "yule log," this traditional French Christmas cake is shaped and decorated to resemble a log. It's made of a sheet of génoise that is spread with mocha or chocolate buttercream, rolled into a log shape and covered with more buttercream. The surface is ridged to resemble the bark of a log, and sometimes garnished with meringue "mushrooms" and with "moss" made from chopped pistachio nuts.

Preparation

Cut the candied peel into small pieces and cover with 2tsp Grand Marnier.

Preheat the oven to 210 deg C. Cover a rectangular baking tray with buttered greaseproof paper.

Whip 1 whole egg, 4 yolks and the sugar until white. Keep the remaining whites. Add a pinch of salt to the remaining egg whites, and whip them until firm. Mix the sieved flour, potato powder and candied peel, then fold them into the egg whites. Spread the mix evenly over the baking tray and bake for 8-10minutes. Tip it out over a damp cloth, remove the greaseproof paper, and roll the cake and cloth up along its length. Leave it to cool.

Shred 50g gingerbread cake in a food mixer, and tip it into the milk, adding 2 tbsp sugar. Bring to the boil, then remove from heat and allow to stand for 20 minutes. Strain off the milk, squeezing the ginger cake with the back of a spoon.