□ Make sure there are enough cookies for Santa. If not, make some more!
□ Prepare the Lemon Bûche de Noël for tomorrow’s Christmas dinner. [See recipe and alt. links below]
□ Enjoy Toby’s Choir singing at Mass in the Cathedral!
□ Indulge in the Feast of the Seven Fishes [But, maybe, not at home! What? Are we going fishing? You’ll have to see!!]
□ Drink Hot Chocolate and Sing Carols in our Pyjamas!
□ Leave Cookies, Milk, and Reindeer Biscuits by the Fire!
BÛCHE DE NOËL, The Lemon Edition
Each year we make a Bûche de Noel. This year we are going with a new lemon recipe!!
Don’t like lemon?
Check out our Cannoli Bûche de Noël and our traditional Chocolate Bûche de Noel Posts!
LEMON BÛCHE DE NOËL
Lemon Bûche de Noel: Lemon Jelly Roll Cake, Lemon Soak, Lemon Cream, and Lemon Mascarpone Icing
If you’re not interested in making all of this from scratch, try our EASY SUBSTITUTIONS, in italics.
EASY SUBSTITUTION: Feel free to bake a white jelly roll or substitute a white or lemon box mix here, just be sure to prepare it in a jelly roll pan and roll it to cool as described below.
Lemon Jelly Roll Cake
Lemon Jelly Roll Cake Ingredients
.5 c all purpose flour
1 tsp baking powder
4 room temperature eggs, separated
.3 c sugar to be added to the beaten egg yolks.
.5 c sugar to be added to the soft peaked egg whites.
2 tbs lemon juice
1 tsp vanilla
2 tsp lemon zest
icing sugar and clean towel for rolling the cake
Lemon Jelly Roll Cake Method
Add the sugar and beat on high until dissolved.
Pour mixture into a clean bowl.
Set the mixture aside in the refrigerator.Wash the mixer bowl and beater, dry it, and place the mixer bowl and egg beater/whip in the fridge or freezer for a moment.Heat oven to 375.
Grease a 15x10x1 baking or jelly roll pan or spray it with baking spray.
Line it with a waxed or parchment paper rectangle cut 1/2 inch smaller than the pan (14×9).
Grease the paper or spray it with baking spray.Sift flour and baking powder into a bowl or onto another sheet of waxed paper and set aside.In your cold mixing bowl, using cold beaters, beat the egg whites on medium until soft peaks form.
Add the .5 sugar slowly and beat until stiff peaks form.
Fold the egg yolk mixture from the fridge into the beaten egg white mixture with a spatula.
By hand, fold in the flour mixture.
Spread batter into the pan.
Bake 12-15 minutes until center spring back when pressed lightly with a fingertip.
[Optional] Cut around warm cake 1/4 in from the edges of the pan with a sharp knife.
Invert pan onto a clean towel dusted generously with icing sugar.
Peel off waxed paper.
Gently roll wider length of cake jelly roll style in towel.
Cool rolled and wrapped cake completely on a wire rack.
Lemon Soak [Optional]
Makes about .5 c
[May Be Doubled]
Lemon Soak Ingredients
.5 c sugar
.3 c water
zest of .5 lemon
.25 c lemon juice
.125 c lemon juice
.125 c rum, brandy, or other fantastical (non-creamed) spirit of choice!
Place the sugar and water in a small pan and heat until the sugar has dissolved completely.
You do not need to boil this.
Remove from heat.
Add juice and/or alcohol.
Quick Lemon Cream Filling
EASY SUBSTITUTIONS: use [store-bought or home-made] lemon curd in place of this quick cream, or combine a few tablespoons of lemon curd with store-bought or home-made whipped cream.
Quick Lemon Cream Ingredients
1 cup whipping cream
2-3 tbs lemon juice
1/2 cup sifted icing sugar
zest of .5 lemon
Combine all ingredients in stand mixer or bowl and beat until stiff.
Lemon Mascarpone Icing
EASY SUBSTITUTIONS: use store-bought lemon icing, mix store-bought vanilla icing with a few tbs lemon juice, or try our recipe for lemon cream cheese icing
Lemon Mascarpone Icing Ingredients
~16 oz/475 g Cold Mascarpone Cheese [2 of the small tubs]
1 c icing sugar
3 tbs lemon juice
1 tsp vanilla
zest of .5 lemon, if desired
4-6 tbs milk or cream
Beat the mascarpone, sugar, zest, vanilla, and lemon juice on high until incorporated.
Gradually add the milk or cream 1 tbs at a time until the icing becomes as spreadable as you would like.
You may also add additional icing sugar if desired.
Refrigerate until ready to use.
Unroll your cake from the towel.
[Optional] Using a pastry or basting-style brush, spread Lemon Soak generously onto the [inside] surface of the roll cake.
[We only used about 1/16 of a cup of our syrup]
Spread the inside/top surface of the unrolled cake with the Lemon Cream [or with one of our suggested substitutions].
Gently re-roll the cake.
Place the filled cake on a serving plate.
Cut a 1/2in-or-thicker slice(s) from the ends of the cake roll to use as knot(s) or trimmed limb(s) of cake.
Use the Lemon Mascarpone Icing to attach these knots and limbs to the cake roll.
[Optional] Take a small bit of the Lemon Mascarpone Icing and “dirty ice” the exposed/cut cake edges with a thin coating of ocing.
Frost the cake roll with the remaining Lemon Mascarpone Icing.If desired, use the tines of a fork or an icing spatula to make the icing look like realistic “bark.”
If desired, sprinkle the ends of the roll and/or the knots/limbs with white mini chips, shaved or diced white chocolate, lemon zest, icing sugar or chopped pistachios.
If desired, decorate with All-White Make-Ahead Meringue Mushrooms and Candied Lemon Slices.
Chill until 10-20 minutes before serving time.
2 egg whites
1/3 tsp cream of tartar
1/2 tsp almond or vanilla extract
2/3 cup sugar
1/4 cup white chocolate pieces or additional cake icing
Icing Sugar for dusting
Line two large cookie sheets with parchment.
Beat egg whites, cream of tartar and extract until foamy white and double in volume.
Sprinkle in the granulated sugar, 1 tbs at a time, until sugar dissolves and meringue forms stiff peaks.
Attach a plain icing tip to a pastry bag or ziploc bag. Spoon meringue into bag.
For mushroom caps: press meringue into 1.5in rounds. Smooth top of each with a knife but don’t flatten.
For stems: hold pastry bag upright and press out meringue, pulling straight up about 1.5 inches.
Bake at 250f for 30 minutes until firm but not brown. Let stand a while on cookie sheets.
Remove to wire racks to cool completely.
Melt white chocolate in a cup over hot water or in the microwave or set aside about .25 c icing.
Carefully make a small indentation in the underside of each cap with a teaspoon or with the handle of a wooden spoon.
Fill hollow with melted chocolate or icing.
Press stem into hollow.
Let sit until chocolate or icing is firm.
Dust with icing sugar if desired.
Store in a dry, air-tight container.
Candied Lemon Slices
Pot of Boiling Water
Ice Water Bath
1+ c sugar
1 c water
Slice lemons into 10- 12 thin slices [use a mandoline if necessary].
Compost lemon seeds and top and tail of lemon.
Arrange a bowl of ice water on the counter.
In a pot of boiling water boil lemons for one minute.
Drain and place lemons in ice bath.
In a flat low pan, bring 1 c water and 1 c sugar to simmer to dissolve.
Reduce heat to medium low.
Drain lemon slices again.
Arrange lemon slices flat on pan in sugar syrup.
Simmer for 1 hour.
Remove slices to a parchment-lined rack or plate to cool.
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