Recipe: The Fairmont, The Palm's Classic Buche De Noel (Yule Log with Praline)
For the Sponge Cake
60g caster sugar
60g all-purpose flour
1 tbsp ground almonds
FOR THE CHOCOLATE BUTTER CREAM
7 egg yolks
460g caster sugar
950g unsalted butter, softened
125ml melted praline chocolate
30ml of water
1 Pre-heat the oven to 205C.
2 Grease a rectangular baking tray and line it with greased baking parchment. Set aside.
3 Whisk the eggs until they turn thick and foamy.
4 Add the sugar to the eggs and continue whisking for about two minutes.
5 Gently fold the all-purpose flour and the ground almonds, a few tablespoons at a time, into the egg mixture and mix well to form a thick batter.
6 Spread the batter into the prepared baking tray gently and bake for about 10 minutes, until the cake is just set.
7 Invert the baked cake onto a clean, dry kitchen towel and peel off the baking sheet. Gently roll the cake, still in the towel and allow it to cool completely.
8 Whisk the egg yolks in a bowl. Set aside.
9 In a saucepan, bring the sugar and water to the boil until the liquid forms a thick sugar syrup.
10 Pour the hot sugar syrup into the whisked egg yolks. Whisk again to form a pale, frothy liquid.
11 Pour the melted praline into the egg yolks and continue whisking them until the mixture has cooled completely.
12 Add the softened butter, two tablespoons at a time, until all of the butter is incorporated into the icing.
13 Unroll the sponge cake from the towel. Evenly spread the desired amount of the chocolate buttercream on the inside of the cake and gently form it into a cake roll, following its natural curve.
14 Spread the exterior of the cake with enough chocolate buttercream to cover it and gently pull a butter knife through the frosting to give the appearance of the bark of a tree.