Every year for Christmas dinner I make a Buche De Noel so the techniques for making this dessert weren’t new to me but this is as different from our traditional recipe as night and day. The recipe I usually make is yellow cake with a yellow filling and frosting which is very rich and delicious. This version is delicious but much lighter and more sophisticated with the combination of the pralines, cinnamon, vanilla frosting and gingerbread flavor. Here are a few photos of the cake along the way.
Cake filled and rolled:
Frosted and ready to chill:
I really loved this dessert. It was fun to make and the end result was a combination of flavors that I wouldn’t have expected. Think it will be a great addition to our future holiday celebrations.