Bûche de Noël 2014

The usual kitchen frenzy that abounds during the holidays is also usually prompt to humongous cooking stress levels as most of the times I want to bite off more than I can chew, so this past year I decided that I would keep things simple, but nevertheless very delicious. It was the case of this super tasty, extremely fluffy in texture and more than easy lemony to prepare Bûche de Noël that together with the cutest bought marshmallows and a very delightful white chocolate cover made the delights of everyone at the table.

Ingredients:

• 6 eggs
• zest of 1 lemon
• 1/5 lemon juice
• 200gr sugar
• 200g flour

Cover:

• 200gr white chocolate
• 1 teaspoon vanilla extract
• 1 tablespoon  Cornstarch
• 2 sieved egg yolks
• 350ml milk
• varied marshmallows gums

Separate the yolks from the whites and whisk the egg whites. Reserve the whisked egg whites. Beat the egg yolks with the sugar and the lemon zest. Add 1/5 of the lemon juice and whisk again. Add the flour afterwards involving the whisked egg whites. Pour into oven in a tray lined with non-stick baking paper and take to bake at 190ºC for 15 minutes. Remove from oven and turn out onto a kitchen cloth, sprinkled with powdered sugar. Wrap carefully with the help of the cloth, squeezing well. Allow to cool.

In a pan add milk, 2 sieved egg yolks, vanilla and cornstarch and bring to low heat until thickened.Turn off the heat, add the chopped chocolate and mix well with a wooden spoon to melt completely in the heat. Cover the cake after cold with this cream already cooled as well.


 Ingredientes:

• 6 ovos
• raspa de 1 limão 
• sumo de 1/4 de limão
• 200gr açúcar
• 200g farinha

Cobertura:

• 1 chocolate branco
• 1 colher de chá extrato de baunilha
• 1 colher sobremesa farinha Maizena
• 2 gemas peneiradas
• 350 ml leite
• gomas de marshmellows variadas

Separe as gemas das claras e bata as claras em castelo. Reserve as claras. Bata bem as gemas com o açúcar e com a raspa do limão. Adicione depois 1/4 do sumo do limão e bata de novo. Junte a farinha envolvendo posteriormente as claras batidas em castelo. Verta dentro do tabuleiro do forno, forrado com papel vegetal anti-aderente e leve a cozer a 190ºC, por 15 minutos. Retire do forno e desenforme sobre um pano de cozinha, polvilhado com açúcar em pó. Enrole cuidadosamente com a ajuda do pano, apertando bem. Deixe arrefecer.

Numa panela juntar o leite, as gemas peneiradas, a baunilha e a maizena e levar a lume baixo até engrossar. Apagar o lume, juntar o  chocolate picado e misturar bem com uma colher de pau para derreter completamente com o calor. Cobrir o bolo depois de frio com esse creme também já arrefecido.