Ignite your holiday spirit this season with a tasty gluten-free bûche de Noël! This delectable French dessert is surprisingly easy to make and can be enjoyed by everyone, no matter if they're gluten-free or not. Here's the recipe, so try it out this Holiday and impress your friends and family!
Before you start making your awesome bûche de Noël, make sure you have all the ingredients and equipment ready. Start by collecting all the necessary ingredients: eggs, sugar, salt, vanilla extract, almond flour, unsalted butter, and potato starch. Then get a large bowl and separate 6 eggs’ yolks from whites. Set up a double boiler with simmering water to melt the butter and preheat your oven to 350°F (180°C). Lastly, line two baking sheets with parchment paper.
Begin by adding the 6 egg yolks, 1/2 cup (120 mL) of the sugar, and 1/4 teaspoon (1.25 mL) of salt to the bowl. Using an electric mixer or immersion blender, mix all these ingredients together until they form a creamy texture with no visible lumps. Then add in your almond flour, potato starch, and 1 teaspoon (5 mL) of vanilla extract before giving it one final mix. Finally, beat your egg whites to soft peaks with an electric beater then gradually add in the remaining 2 tablespoons (30 mL) of sugar. Gently fold this meringue into the batter using a rubber spatula until fully combined.
For the whipped cream filling, add your heavy cream to a large bowl and beat to stiff peaks with an electric beater. Then add in the remaining vanilla extract, 1/4 cup (60 mL) of powdered sugar, and 2 tablespoons (30 mL) of cornstarch. Beat until combined then spoon over the cooled cake. Decorate with Christmas decorations as desired before serving!
To assemble the bûche de Noël, place the first cake on a plate and spread over 1/2 of the cream filling. Place the second cake on top and use remaining cream to cover the outside of both cakes. Roll up with an offset spatula or bench scraper to smoothen out sides. Refrigerate for at least 2 hours before decorating and serving. Enjoy!
After assembly, it’s important to refrigerate your gluten-free bûche de Noël for at least 2 hours before carving and decorating. This ensures that the cream filling sets properly, resulting in a beautiful, smooth exterior. Once the filling has set, you can add decorations like fruits and confectioners sugar for a festive display. Enjoy!