Buche de Noel Yule Log Cake with Matcha and Raspberry
White chocolate mousse, raspberry filling and matcha madeleine sponge
Hello fellow foodies,
this yule log is a real team effort: Laura had the idea, Sophie brought it to life. The result is a true treat with a touch of originality, because the matcha adds a delicate, slightly earthy note that pairs beautifully with the sweet white chocolate and the fresh raspberries.
Beneath the glossy white mirror glaze lies a delicate white chocolate mousse. In the middle hides a raspberry mousse filling with whole raspberries, and at the very bottom is a moist matcha madeleine sponge. When sliced, it looks absolutely magical in green, pink and white!
The mirror glaze requires a Thermometer and a bit of patience, but it is not nearly as difficult as it looks. We explain every step for you. You will find more tips on moulds, fillings and unmoulding in our Christmas yule log tips & tricks.
Ingredients
Matcha Madeleine sponge
Raspberry mousse (filling)
White mirror glaze
Step by Step
Matcha Madeleine Sponge
Preheat the oven and melt the butter
Preheat the oven to 190 °C convection. Melt 200 g butter in the microwave. It should be liquid but not hot, as it is only added at the end and must cool until then.
Eggs, sugar and vanilla into the bowl
Add 2 eggs, 2 egg yolks, 200 g sugar and 1 tsp Vanilla liquid aroma to the bowl of the stand mixer.
Aroma "Vanille" - 120g
Whisk until frothy
Whisk the mixture with the whisk until it is light and frothy.
Mix flour and matcha
Meanwhile, mix 200 g White flour and 2 tbsp Matcha green tea powder in another bowl.
Schweizer Weissmehl, 1 kg
Matcha-Tee-Pulver
Sieve flour over the top
Once the egg mixture is nice and frothy, sieve the White flour and matcha mixture over it.
Fold in gently
Fold the White flour in gently with the dough scraper so the mixture does not collapse.
Stir in the butter
Once the mixture is even, pour in the cooled, melted butter and gently fold it in with the dough scraper.
Prepare the baking frame
Place a silicone mat on a perforated baking tray and set an adjustable baking frame to 30 × 20 cm on top. Spray the frame with non-stick spray so the sponge can be released easily later.
Silicone mat 40 x 30 cm
Perforated aluminium sheet 40 x 30 cm
Adjustable stainless steel baking frame
250ml Non-stick spray
Fill and bake
Pour the batter into the frame and spread it evenly with a offset spatula. Bake the sponge for about 12 minutes at 190 °C convection.
Cool and unmould
Let the sponge cool after baking. Then loosen the frame and turn the sponge out onto a tray lined with baking paper.
Cut two strips
Peel off the silicone mat and cut two strips: 21 × 5 cm for the filling and 24 × 8 cm for the base. Set them aside. Don't like matcha? Simply leave it out and you'll get a delicate vanilla Madeleine sponge.
Raspberry mousse (insert)
Soak the gelatine
Soak 2.5 sheets of gelatine in cold water.
RUF gelatine sheets, 12 pieces
Whip the cream
Whip 130 g of full-fat cream with the whisk. It should be firm but not too stiff. Put it in the fridge while you prepare the rest.
Bring the purée to the boil with sugar
Put 16 g of sugar and 50 g of the raspberry purée into a pot and bring everything to the boil, stirring occasionally. You can also make the purée yourself: purée raspberries and press them through a fine sieve so the seeds stay behind.
Raspberry purée 1 kg
Gelatine and remaining purée
Take the pot off the heat, squeeze out the gelatine and stir it in until dissolved. Then pour the mixture into the remaining raspberry purée (110 g) and mix well.
Fold in the cream
The raspberry mixture should be no warmer than 25 °C, otherwise the cream will melt and the mousse will become too runny. Then add the whipped cream and gently fold it in with the dough scraper.
Pour into the insert mould
Place the Bûche insert mould from Silikomart on a perforated baking sheet and pour the raspberry mousse into it.
Bûche insert 22 x 6 x 5 cm
Aluminium perforated baking sheet 40 x 30 cm
Raspberries and sponge, then freeze
Spread 100 g of fresh raspberries over the mousse. Frozen ones work too. Lay the smaller sponge strip on top and press it down lightly until the mousse rises at the edges. Smooth the surface with a small angled spatula and freeze the insert for about 4 hours.
White chocolate mousse
Soak the gelatine
Once the filling is frozen, it's time for the mousse. Soak 3 sheets of Gelatine in cold water in a measuring cup.
RUF Gelatine sheets, 12 pieces
Melt the chocolate and bring the milk to the boil
Melt 255 g White couverture in the microwave at 600 watts for 1 minute and stir well until everything has melted. At the same time, bring 135 g milk to the boil in a saucepan.
White couverture drops 500 g
Gelatine into the milk
Remove the boiling milk from the heat, add the squeezed-out Gelatine and stir well.
Stir the ganache and let it cool
Pour the milk into the chocolate in 3 portions and stir well after each addition. This creates a smooth, beautiful ganache. Let it cool at room temperature to 30 °C.
Lightly whip the cream
Lightly whip 255 g double cream in a mixing bowl.
Fold in the cream
Once the ganache is at 27 to 30 °C, add the whipped cream and fold gently to a smooth mousse.
Assembly
Pour the mousse into the mould
Now it's time to put it together! Place the Silikomart silicone buche mould on a perforated tray. Pour in about three quarters of the mousse and tap the mould gently so that no air bubbles remain.
25 cm silicone buche mould
Insert the filling
Take the raspberry filling out of the freezer and release it from its mould. Place it in the middle of the mousse and press it in gently until the mousse rises up at the edges.
Close and freeze
Pour the remaining mousse on top. Place the sponge base on it and press down until the mousse rises at the edges here too. Scrape off the excess mousse with a small angled spatula and place the buche in the freezer for at least 12 hours.
White mirror glaze
Let the gelatine bloom
Now comes the highlight, the mirror glaze! Stir 16 g gelatine powder into 80 g cold water and set it aside.
Gelatine powder 150 Blooms
Water, glucose and sugar into the pot
Put 100 g water, 200 g glucose syrup and 200 g sugar into a pot.
Glucose syrup - 375g
Cook to 104 °C
Heat everything to 104 °C. You can't do this without a thermometer! As soon as the mixture reaches 104 °C, take the pot off the stove.
Condensed milk and gelatine
Stir in 140 g sweetened condensed milk, then the bloomed gelatine. Mix everything with the whisk.
Pour over the chocolate
Put 200 g white couverture into a tall measuring cup and pour the hot mixture over it.
White couverture drops 500 g
Colour and blend
Add a few drops of white food coloring and blend everything with the immersion blender until the glaze is smooth. This removes as many air bubbles as possible. An open blending head, as on a Bamix, is ideal.
Let it cool
Cover the glaze with cling film and let it cool to 30 °C at room temperature. Then blend it once more for 2 to 3 minutes. Very important: the glaze always goes on a frozen Bûche, otherwise it won't adhere.
Glaze and decorate
Prepare the cake rack and unmould
Line a catch tray or a rimmed baking sheet with cling film, so you can catch the excess icing. Place a cake rack on top. Take the yule log out of the freezer, release it from the mould and set it on the cake rack.
Rectangular metal cooling rack
Glazing
Pour the icing evenly over the entire yule log. Wait a few seconds until it stops running before you lift the yule log off the cake rack. You can keep the leftover icing for your next dessert.
Place on the base and decorate
Use an angled spatula to transfer the yule log onto a base of your choice. For the decoration we kept things simple: a wooden end piece goes on each end, with a few small wooden cake toppers on top. Then let the yule log thaw in the fridge for 6 to 8 hours. A Yule log box is ideal for transport.
Yule log decoration fairy tale forest
Cake topper wooden Christmas decorations
5 gold boxes for Yule log 29 x 10 cm
Box for Yule log green with handles, 30 x 11 x 11 cm
Matcha raspberry Bûche
Ingredients
Matcha Madeleine sponge
Raspberry mousse (insert)
White chocolate mousse
White mirror glaze
Decoration
Preparation
- Sponge: Whisk eggs, egg yolks, sugar and vanilla until foamy, sift flour and matcha over and fold in, stir in cooled liquid butter, bake in a 30 × 20 cm frame for approx. 12 min. at 190 °C convection. Cut strips 21 × 5 cm and 24 × 8 cm.
- Insert: Bring 50 g raspberry purée to the boil with sugar, stir in gelatine, add to the remaining 110 g purée, fold in whipped cream at no more than 25 °C, pour into the insert mould, place raspberries and small sponge strips on top, freeze for 4 hrs.
- Mousse: Melt white couverture, bring milk to the boil, stir in gelatine, add to the chocolate in 3 portions, cool to 30 °C, fold in lightly whipped cream at 27 to 30 °C.
- Assembly: Spread three quarters of the mousse into the mould, press in the insert, add remaining mousse and the sponge base, freeze for at least 12 hrs.
- Glaze: Cook water, glucose and sugar to 104 °C, stir in condensed milk and gelatine, pour over the white couverture, colour, blend, cool to 30 °C, blend again.
- Finish: Unmould while frozen, glaze on the cake rack, decorate with wooden decorations, thaw in the fridge for 6 to 8 hrs.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe has been tested with.
Ingredients
250ml Non-stick spray
Liquid aroma "Vanille" - 120g
Swiss White flour, 1 kg
Matcha green tea powder
RUF Gelatine leaves, 12 pieces
Raspberry purée 1 kg
White couverture drops 500 g
Gelatine powder 150 Blooms
Glucose syrup - 375g
Yule log decoration Fairytale forest
Cake topper wooden Christmas decorations
Accessories
Silicone mat 40 x 30 cm
Adjustable baking frame made of stainless steel
Perforated aluminium sheet 40 x 30 cm
Yule log insert 22 x 6 x 5 cm
25 cm silicone Yule log mould
Rectangular metal cooling rack
5 gold boxes for Yule log 29 x 10 cm
Box for Yule log green with handles, 30 x 11 x 11 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it turns out perfectly
The mirror glaze only adheres to a frozen dessert. So glaze the Bûche straight from the freezer and only let it thaw afterwards. A glazed Bûche can no longer be frozen, otherwise the glaze will form bubbles.
The mirror glaze sets firm but stays moist. That's why you should only place sugar decorations on it shortly before serving, otherwise they will dissolve in the fridge.
You'll find everything about shapes, fillings and unmoulding in our Yule log tips & tricks.
Frequently asked questions
Pour the icing over the Bûche while it is still frozen, this is a must for it to hold. Then place the Bûche in the fridge and let it thaw for 6 to 8 hours.
Simply leave it out, and the sponge will become a vanilla Madeleine. If you want to emphasise the vanilla flavour, add 1 tsp of vanilla Liquid aroma.
It would be a pity, as Matcha green tea and white chocolate go together perfectly. For a dark mousse, it's best to use the mousse recipe from our Bûche 4 Schokoladen and adjust the quantities.
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Comments
Question de Joelle
By: Joelle B. On 2024-12-12Bonjour,
Je suis prépare cette buche pour noel, du coup est ce que j'ai bien compris, Je la décongéle 6 à 8h avant de la servir et je mets le glaçage miroir sur ma buche encore congelée et apès je la laisse tranquille au frigo?
D'avance merci pour la réponse. salutations
Replied by: Karin On 2024-12-13
Replied by: Joelle B. On 2024-12-14
Question de Noémie
By: Noémie T. On 2023-12-12Bonjour merci pour la recette. il faut la laisser au frigo combien de temps avant dégustation?
Replied by: Karin On 2023-12-12
Question de Sandrine
By: Sandrine A. On 2023-10-13Bonjour ! J’aimerais la réaliser dans le moule « pères noëls » il a à peu près la même contenance les quantités doivent jouer…. Par contre est ce que je peux remplacer le glaçage par un spray velours ? Merci d’avance !
Replied by: Sandrine A. On 2023-10-15
Question de Schleppi
By: Schleppi O. On 2022-12-12Bonjour chère equipe de Cakelisous, est-ce cette recette peux être réalisée dans un moule rond ? Au lieu de la bûche ? Il s'agirait d'une réalisation pour un anniversaire... Qu'en pensez-vous ? Merci de votre réponse et merci pour toutes ces recettes mise à disposition ! Belle journée
Replied by: Laura On 2022-12-12
Replied by: Schleppi O. On 2022-12-12
Replied by: Laura On 2022-12-12
Replied by: Schleppi O. On 2022-12-12
Question de Christine
By: Christine Z. On 2022-11-07Bonjour,
Merci pour la recette.
Vous pensez que je peux remplacer le chocolat blanc par du noir.
Bonne fin de journée
Christine
.
Replied by: Karin On 2022-11-08
Question de Angélique
By: Angélique K. On 2022-02-13Bonjour.
Combien de temps la bûche peut elle se conserver au congélateur?
Replied by: Karin On 2022-02-14
Question de Géraldine
By: Géraldine V. On 2022-01-25Bonjour
Pensez-vous que je puisse mettre du Toblerone blanc à la place du chocolat blanc Caillert ou ça fait trop de différence avec le chocolat du glaçage?si l’on met des framboises congelées quand ça la buche décongèle ça humidifie pas trop les mousses?bon après-midi
Replied by: Laura On 2022-01-26
Question de Amelle
By: Amelle A. On 2021-12-20Bonjour, par quoi pourrais-je remplacer le matcha ?
Bonne journée
Replied by: Laura On 2021-12-21
Replied by: Amelle A. On 2021-12-21
Replied by: Laura On 2021-12-22
Question de Virginie
By: Virginie V. On 2021-12-17Bonjour, pour la purée framboise, si je la fait maison ça marche aussi (framboises écrasées) ?
Replied by: Karin On 2021-12-17
Replied by: Virginie V. On 2021-12-19
Replied by: Karin On 2021-12-20
Question de Geneviève
By: Geneviève F. On 2021-12-13Bonjour,
Votre bûche est absolument magnifique ! Je me demandais mais peut-être qu'on vous a déjà posé la question, pourquoi 104° pour le glaçage alors qu'habituellement, c'est plutôt 103°. Belle soirée
Replied by: Laura On 2021-12-14
Replied by: Geneviève F. On 2021-12-14
Question de Christelle
By: Christelle D. On 2021-12-08Merci pour la recette ! Après un premier essai, j'ai fait attention à ce que le biscuit Madeleine ne soit pas trop épais, avec les quantités de la recette il y a 1/3 de biscuit en trop. En plus dans mon four pour qu'il soit cuit c'est bien 14 min de cuisson. Je n'utilise pas non plus toutes les mousses framboises et chocolat blanc sinon plus assez de place pour le biscuit. Mais sinon très facile à faire et très bon
Replied by: Christelle D. On 2021-12-08
Question de Michele
By: Michele S. On 2021-12-04Bonjour,
Merci pour cette recette.
Il faut environ combien de temps pour que le glaçage sèche pour qu'on puisse déposer les décorations?
Merci d'avance pour votre réponse.
Replied by: Karin On 2021-12-05
Réponse à Merci
By: Karin On 2021-11-29pour votre message.
Nous avons pas testé ces saveurs mais vous pouvez remplacer la framboise par la mûre sans souci dans notre recette :-)
Bonne pâtisserie ;-)
Et belle journée
Question de Sophie
By: Sophie P. On 2021-11-29Bonjour,
pensez-vous que l'on peut faire cette bûche avec des mures ?