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Bûche de Noël

Also called Christmas Log Cake

Bûche de Noël (anime)
Anime, Episode 79: A Midsummer Christmassource detected automatically

Recipe

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Official manga recipe

Midsummer Christmas Cake

Home 'Midsummer Christmas Cake' version — no dairy or refined sugar

Difficulty
Total time
1 h 40 min
Hands-on
1 h 40 min
Cost
¥¥¥¥
Servings
1

Equipmentoven, food processor, blender, microwave, plastic wrap, parchment paper

Tastesweet

Ingredients

  • 2 tbsp rapeseed oil
  • 30 g rice bran
  • 1 tbsp rapeseed oil
  • Cocoa powder, to taste

[A]

  • 50 g flour
  • 50 g almond flour
  • 1 tbsp instant coffee

Mountain Yam Batter

  • 80 g Japanese mountain yam

[B]

  • 200 g flour
  • 1 tbsp baking powder

[C]

  • 4 tbsp rapeseed oil
  • 4 tbsp rice bran
  • 150 ml soymilk

[D]

  • 1 avocado
  • 1 banana
  • 2 tbsp cocoa powder
  • 2 tbsp rice bran

Tofu Chocolate Cream

  • 300 g medium tofu

[E]

  • 100 ml water
  • 70 g rice bran
  • 2 g powdered agar

Garnish

  • Various nuts and decorations as desired, to taste

Method

  1. Make the Coffee Crumbles

    1

    Preheat your oven to 335°F/170°C. In the meantime, pour the [A] ingredients into a bowl and whisk together.

  2. 2

    Add the rapeseed oil and rice bran. Mix together with your hands until crumbles are formed.

  3. 3

    Line a baking sheet with parchment paper and spread the crumbles over it. Bake for 20 minutes or until done. Remove from the oven and allow to cool.

  4. Make the Mountain Yam Batter

    4

    Preheat your oven to 320°F/160°C. In the meantime, grate the mountain yam into a bowl and stir in the [C] ingredients.

  5. 5

    Sift the [B] ingredients into a bowl and pour them in with the yam and mix until combined.

  6. 6

    Line a jelly roll pan with parchment paper. Pour the batter in and bake for 15 minutes or until golden brown. Then set aside to cool.

  7. Make the Avocado Banana Chocolate Cream

    7

    Put the [D] ingredients in a food processor and blend until smooth.

  8. Make the Tofu Chocolate Cream

    8

    Wrap the tofu in a paper towel and heat in the microwave for 2.5 minutes. Allow to cool and remove any excess moisture. Put the [E] ingredients in a sauce pan and stir over medium heat until all the solids are dissolved. Pour in the rapeseed oil and stir.

  9. 9

    Pour everything into a food processor and add the cocoa powder and blend until smooth. Then pour into a bowl and put in the refrigerator to chill.

  10. 10

    Put the cooled cake from step 6 on a sheet of plastic wrap and spread the avocado banana chocolate cream evenly over the top. Sprinkle the crumbles over the cake as desired. Use the plastic wrap to firmly roll the cake into a log. Place the wrapped cake in the refrigerator to chill for at least one hour.

  11. 11

    Cut about 1 inch off the end of the roll cake to use as the stump and set to the side. Spread the tofu chocolate cream evenly over the entire roll cake and place the stump on top of the cake, then spread with more of the cream. Use a fork or other serrated edge to make a bark pattern on the outside of the cake as desired. Decorate with the remainder of the crumbles and whatever nuts or decorations you like, and you’re done!