Salted caramel buche de noel

Date: 02-12-2021

Salted caramel buche de noel

Salted caramel is still very popular and this makes a change from a chocolate yule log. You can now buy tins of salted caramel spread so its quite easy to put together and lovely to have over the festive period. I usually decorate with a few sprigs of holly dusted with icing sugar as redcurrants can be hard to find. Enjoy!

 

Ingredients

  • butter, for the tin
  • 3 large eggs
  • 100g golden caster sugar
  • 100g plain flour
  • ½ tsp baking powder
  • 1 tsp vanilla paste or seeds from a pod
  • 150ml whipping cream
  • 100g salted caramel spread
  • redcurrants and mint leaves or holly to decorate

For the caramel icing

  • 200g unsalted butter, softened
  • 400g icing sugar, sieved, plus extra for dusting
  • 200g salted caramel spread

 

1. Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment so it hangs over the edges, then butter well. Whisk the eggs and sugar together with an electric whisk for 3-4 mins or until pale and thick. Fold the flour, baking powder and vanilla paste into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently spread into your tin and bake in the oven for 12-15 mins or until lightly golden and springy to the touch.

2. Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge lengthways while it’s still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.

3. To make the icing, beat the butter and icing sugar until smooth, then mix in the caramel spread. Set aside. Whip the cream to soft peaks.

4. Carefully unroll the sponge, then turn it so one long edge is towards you. Dot lumps of the caramel spread and caramel icing over the sponge (don’t use too much – you need the rest to ice the cake), keeping a small margin, about 2cm/ 1inch at the top furthest edge as the filling will spread as it rolls. Spread the cream over the top using a palette knife. Using the parchment, roll up the sponge.

5. Cut one end off at an angle to make a branch. Put the roll on a plate or board and add the branch so it fits on snugly. Use the remaining icing to ice the cake, making bark lines in the icing using a fork. Dust with icing sugar and decorate with the redcurrants and mint or holly sprigs to serve.

 

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