Growing up in francophone New Orleans exposed me to a fair amount of French culinary traditions. One that has always intrigued me is the French christmas cake, the “Buche de Noel,” a sponge cake roll decorated to look like a log. It is usually iced in a chocolate butter cream, and filled either with more chocolate or perhaps a coffee buttercream, and might include decorations like meringue mushrooms.
I’ve never made this cake before because it seems complicated (or at least more involved than your standard cake). But, I think this is the year!
I’m excited to try this recipe over at Cake and Commerce. It’s gluten free, but not made entirely of starch as some other GF recipes out there. It uses buckwheat flour, one of my favorite GF flours. I think this will be the perfect Christmas Eve activity. Hopefully I’ll be able to get some good pictures to post here. I wonder if I can make shiitake-shaped merengue mushrooms. . .