This seemingly simple cake was quite a project! Thanks to Tuesdays with Dorie, I pushed myself to make this recipe (which I initially overlooked immediately after seeing it in Baking Chez Moi because it looked too complicated for me). This cake turned out to be more fun to make than I thought! There were 4 steps to this cake: 1) Praline; 2) Cake; 3) Filling; and 4) Frosting.
Step 1: Make Praline. I like eating candied nuts, but I had never made my own. It wasn't as hard as I thought it would be. Just heat up your sugar/water, and add in the nuts!
These smelled so good as I spread them on the silpat...
So I chopped them into different sizes, trying my best not to eat them all before I got to use them in the cake. Praline, check!
Step 2: The cake. This cake was the most intimidating part for me. It's a sponge cake that's rolled up. Two things scared me: 1) I was afraid that I would not be able to turn the cake out nicely without it tearing in half; and 2) I was afraid that the cake would crack as I rolled it. Thankfully neither happened.
Whipping the eggs was fun to watch. It's amazing how much the size of the batter increased.
I was so nervous about turning the cake out, I forgot to take a picture of the cake when it came out of the oven. It was a beautiful sponge cake with lots of holes on top! I was so relieved when the cake came out in one piece.
I rolled the cake very carefully when it was still hot. Cake, check.
...then time to roll it back up...Step 4: Frosting. It was pretty much an Italian meringue. Frosting, check.
There were guests over for dinner this night so before this went on the dining table, I dressed it up with more pralines.
Gingerbread Buche de Noel recipe on page 86 of Baking Chez Moi.