Strawberry and Lemon buche de noel yule log cake
Strawberry mousse, lime jelly, lime curd and financier sponge
Hello food lovers,
it already smells like Christmas in our kitchen! That's why today we're showing you, step by step, a buche that never lasts long at our place: fresh, fruity and beautifully dusted with snow.
Under the white velvet coat with snowflakes hides an airy strawberry mousse. In the middle waits a filling of lime jelly, a nutty financier sponge and a creamy lime curd, and at the very bottom another layer of financier provides support. The tartness of the lime and the sweet strawberry are a dream team, especially after a rich festive meal.
Plan 2 to 3 days for this yule log, as the individual components need time in the freezer. The work itself is quite manageable, and you can even freeze the finished log weeks in advance. You'll find more know-how on moulds, fillings and unmoulding in our Christmas buche tips & tricks.
Ingredients
Strawberry mousse
Decoration
Step by step
Lime jelly
Soak the gelatine
Soak 2 sheets of gelatine in very cold water.
RUF gelatine sheets, 12 pieces
Water, lime juice and sugar into the pot
Put 130 g water, 30 g lime juice and 40 g sugar into a pot. We like to use ready-made organic lime juice, which is quicker.
Bring to the boil
Bring the mixture to the boil.
Stir in the gelatine
Squeeze out the soaked gelatine well, add it to the hot mixture and stir until it has completely melted.
Pour into the insert mould
Place the Bûche insert mould on a perforated tray, pour all of the jelly into it and put it in the freezer.
Bûche insert 22cm
Aluminium perforated tray 40 x 30 cm
Financier sponge
Make nut butter
While the jelly is freezing, it's time for the sponge. We start with a nut butter, because a financier tastes much better with browned butter! Let 40 g butter simmer in a pot until it turns lightly brown. Stop as soon as it takes on colour.
Transfer the butter, prepare the egg whites
Pour the butter straight into a glass bowl, because in the hot pot it would keep browning and burn. Put it in the fridge. Add 2 egg whites and 55 g sugar to the bowl of the stand mixer.
Whip the meringue
Whip the egg whites and sugar into a beautiful, firm meringue and set it aside for a few minutes.
Sift the flour and almond flour
Sift 20 g flour and 80 g almond flour over the meringue. You can sift both together at once. With extra fine almond flour this is particularly easy.
White almond flour, extra fine
Finish mixing the dough
Fold everything together with a dough scraper. Once the mixture is even, add the nut butter and mix once more. Your financier dough is ready!
Prepare the baking frame
Preheat the oven to 180 °C fan (without fan 200 °C top and bottom heat). Line a perforated baking sheet with baking paper, which ensures an evenly baked result. Set the adjustable baking frame to 30 × 17 cm and place it on top. Spray the frame with non-stick spray, otherwise the sponge will hardly release cleanly.
Perforated aluminium sheet 40 x 30 cm
Adjustable stainless steel baking frame
250 ml non-stick spray
Smooth it out
Pour the dough into the frame and smooth it out with an angled spatula, so the sponge is evenly thick throughout.
Bake and cut
Bake the sponge for 15 to 20 minutes at 180 °C fan. It should take on some colour on top, but not too much, otherwise it will break when cut. Let it cool and cut two strips: 25 × 8.5 cm for the base of the bûche and 21.5 × 6 cm for the filling. The sponge is about 1 cm thick.
Lime curd
Soak the gelatine
You know curd from lemon tartlets: a kind of pastry cream, but with fruit. First soak 1 sheet of Gelatine in very cold water.
RUF Gelatine leaves, 12 pieces
Cornflour, egg and sugar
Weigh out 5 g cornflour, preferably with a spoon scale, and put it in a saucepan with 1 whole egg. Add 50 g sugar.
Digital spoon scale
Add the lime juice and heat
Whisk everything together with the Whisk, add 100 g lime juice and stir well again. Heat the mixture over medium heat until it comes to the boil for the first time.
Keep stirring
As the mixture gets hot, it will foam slightly on top. Never stop stirring now, or you'll end up with scrambled eggs! As soon as it comes to the boil, remove the pan from the heat immediately and keep stirring until there is no foam left.
Stir in the gelatine and butter
Add the squeezed-out Gelatine and stir well. Finally, add 70 g butter and let it melt while stirring. Your curd is ready! Let it stand for a few minutes. By the way, this curd also works wonderfully in tartlets or Macarons.
Assembling the insert
Place the sponge on the jelly
Take the insert mould out of the freezer and place the sponge strip measuring 21.5 × 6 cm on the frozen Jelly. Press it down well so that it sticks firmly to the Jelly. Otherwise the Bûche may collapse as it thaws!
Pour on the curd and freeze
Pour the lime curd over the sponge and smooth it with an Angled spatula so that the insert comes out nice and straight. Put it in the freezer, preferably overnight, but at least 3 to 4 hours.
Strawberry mousse
Soak the gelatine
You only make the mousse once the insert is properly frozen through. Soak 4 sheets of Gelatine in cold water. Yes, gelatine again, but this is what keeps your Bûche stable later on. Agar-Agar unfortunately doesn't work here, as it doesn't hold up to thawing.
RUF gelatine sheets, 12 pieces
Purée, sugar and lime juice
Put 280 g Strawberry puree, 65 g sugar and 20 g lime juice into a pot.
Strawberry puree 1 kg
Bring to the boil
Bring the mixture to the boil.
Stir in the gelatine and cool
Take the pot off the stove, add the squeezed Gelatine and stir until it has melted. Let the mixture cool in the fridge to 22 to 25 °C.
Whip the cream
Once the purée is at the right temperature, whip 160 g double cream in the food processor to whipped cream. Keep an eye on it, as double cream quickly turns into butter!
Fold in the purée
Check the temperature once more: if the purée is warmer than 25 °C, the cream will melt. First add a third of the purée to the whipped cream and gently fold it in with the whisk. Add the rest in three portions, so the mousse doesn't collapse.
Infrared thermometer
Assembling the Bûche
Prepare the mould with a mat
Take the bûche mould and choose a bûche silicone mat. We went with the snowflakes: simple and perfect for the season. Place the mat in the mould and press it down firmly.
25 cm silicone bûche mould
Bûche silicone mat snowflakes 25 x 18.5 cm
Pour in the mousse
Pour about three quarters of the strawberry mousse into the mould and tap it lightly on the table so the mousse spreads evenly. Use a small angled spatula to push it up the sides, so there are no air bubbles when you unmould. Then release the frozen insert from its mould.
Insert the centrepiece
Place the insert in the centre of the mould. The mousse will rise up the edges, and that is exactly what you want! Cover the insert with the remaining mousse and smooth it out.
Add the sponge and freeze
Place the 25 × 8.5 cm sponge on the mousse and press it down firmly. Scrape off excess mousse with the angled spatula. Put the bûche in the freezer for 4 to 5 hours. It must be properly frozen through, otherwise the pattern will be damaged when you unmould it.
Finishing
Prepare the velvet spray
For the decoration we use white velvet spray. Stand the can in a measuring cup of hot water for 10 minutes: this melts the cocoa butter so the velvet becomes fine and even. Velvet spray gets everywhere! So place the bûche in a tall box and line the turntable with baking paper, otherwise you will be cleaning for two hours.
Silikomart Velvet spray white
Turntable, 27 cm
Unmould and spray
Take the frozen bûche out of the mould, you can pull on the silicone without worry. Then carefully peel off the mat, which almost comes away by itself when the bûche is well frozen. Trim away small bumps on the sponge with a sharp knife.
Spray the bûche from a distance of about 20 cm. Too close and you get droplets, too far and no velvet effect forms. Lift it onto a bûche board or a nice plate with one or two angled spatulas and let it thaw in the fridge for 6 to 8 hours.
5 gold boxes for Christmas bûche 29 x 10 cm
Strawberry and lemon bûche
Ingredients
Lime jelly
Financier sponge
Lime curd
Strawberry mousse
Decoration
Preparation
- Jelly: Bring water, lime juice and sugar to the boil, add gelatine, pour into the 22 cm insert mould, freeze.
- Sponge: Brown the nut butter and let it cool, whip the egg white with sugar to a meringue, sieve flour and almond flour over it, fold in the butter, bake in a 30 × 17 cm frame for 15 to 20 min at 180 °C convection, strips 25 × 8.5 cm and 21.5 × 6 cm.
- Curd: Stir egg, sugar and Maizena together, add lime juice, bring to the boil while stirring, stir in gelatine and butter.
- Insert: Press sponge 21.5 × 6 cm onto the jelly, place curd on top, freeze overnight (at least 3 to 4 hrs).
- Mousse: Bring strawberry puree, sugar and lime juice to the boil, add gelatine, cool to 22 to 25 °C, fold into the whipped cream in portions.
- Assembly: Mat into the mould, three quarters of the mousse, insert, remaining mousse, sponge 25 × 8.5 cm, freeze for 4 to 5 hrs.
- Finish: Unmould when frozen, peel off the mat, spray white from 20 cm, thaw in the refrigerator for 6 to 8 hrs.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
Ingredients
RUF Gelatine leaves, 12 pieces
White almond flour extra fine
Strawberry puree 1 kg
Silikomart Velvet spray white
250ml Non-stick spray
Accessories
25 cm silicone Bûche mould
Bûche insert 22 cm
Bûche silicone mat snowflakes 25 x 18.5 cm
Perforated aluminium sheet 40 x 30 cm
Adjustable baking frame made of stainless steel
Digital spoon scale
Infrared thermometer
Turntable 27 cm
5 gold boxes for Christmas Bûche 29 x 10 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
This is how it turns out perfectly
Instead of strawberries, you can use raspberry puree: pass it through a fine sieve so that no seeds end up in the mousse. If the lime is too tart for you, replace it with orange in the jelly and curd, which makes everything a little milder.
For guests with a nut allergy, replace the financier with a sponge cake or a Madeleine sponge.
Would you like to make several bûches with just one mould? Unmould the first one frozen, wrap it well in cling film and store it in the freezer. That way the mould is free again straight away.
Frequently asked questions
Allow 6 to 8 hours in the fridge. Please do not thaw it at room temperature, otherwise the cream will break and the bûche will collapse. The safest way is to take it out of the freezer the evening before.
Yes, no problem. Spray the bûche with the velvet effect spray while it is well frozen, then put it back in the freezer or move it straight to the fridge to thaw.
Unfortunately agar-agar does not work, as it does not survive thawing. Instead of pork gelatine, however, you can use fish or beef gelatine in powder form, in the same amount: 1 sheet corresponds to 1.66 g of powder.
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Comments
Question de Marine
By: Marine V. On 2024-11-27Bonjour, par quoi peut-on remplacer la gélatine ? Merci d'avance
Replied by: Karin On 2024-11-28
Question de Elisabet
By: Elisabet C. On 2023-12-20Bonjour,
la bûche peut être laissée à température amiante pour être décongelée 6-8h avant le repas ou faut-il la laisser décongeler au frigo ?
merci pour la précision et belle journée
Replied by: Karin On 2023-12-20
Replied by: Elisabet C. On 2023-12-22
Question de Doris
By: Doris C. On 2023-12-19Bonsoir je suis en train de faire cette buche le biscuit financier il est de quelle épaisseur svp le moins de fait pas la grandeur du cadre pas assez de matière faut il doubler la recette ?
Merci très bonne soirée
Replied by: Karin On 2023-12-20
Question de Christine
By: Christine Z. On 2022-12-18Bonsoir, je vais préparer cette bûche pour le 24,si j'ai bien compris c'est possible de la sprayer de velours et ensuite la remettre au congélateur pour la sortir 6 à 8h avant. Merci pour votre réponse et joyeuses fêtes
Replied by: Laura On 2022-12-19
Replied by: Christine Z. On 2023-01-01
Réponse
By: Karin On 2022-12-17oui oui sans souci si vous la sprayez de velours.
Belle soirée
Question de Sandrine
By: Sandrine A. On 2022-12-16Bonjour ! Je prépare cette bûche pour dimanche vers 14h. Est ce ok si je la spraye samedi après midi soit 24h avant et que je la laisse ensuite au réfrigérateur pdt 24 h ? Ou bien vaut il mieux remettre la bûche sprayée au congélateur pour la ressortir 6-8h avant de la manger ? Merci d’avance !
Question de Vanessa
By: Vanessa P. On 2022-12-16Bonjour,
Avec quel biscuit remplacer pour les personnes allergiques aux fruits à coque? Une génoise ??
Replied by: Laura On 2022-12-16
Question de Florence
By: Florence B. On 2021-12-22Bonjour,
Est-ce possible de faire un coulis fraise maison?
Merci pour votre réponse
Belle journée
Replied by: Karin On 2021-12-22
Replied by: Florence B. On 2021-12-22
Réponse
By: Karin On 2020-12-16Comptez 6 bonnes heures au frigo pour que votre bûche soit décongelée. ;o) Belle journée.
Question de Liza
By: Liza C. On 2020-12-16Bonjour, combien de temps avant de la manger faut-il la sortir du congélateur ? Merci
Replied by: Liza C. On 2020-12-21
Réponse
By: Karin On 2019-12-29vous pouvez remplacer le citron par de l'orange. :o) De cette manière le curd et l'insert seront moins acide. Belle soirée. Karin
Question de Stephania
By: Stephania P. On 2019-11-29Merci pour votre réponse.
Belle journée
Réponse à Stephania
By: Karin On 2019-11-29Alors oui vous pouvez faire un glaçage miroir mais celui-ci doit être vraiment fin pour que l'on puisse voir un peu l'effet tablette. Pour moi le velours serait quand même le plus indiqué avec ce tapis. :o) Belle journée.
Question de Jennifer
By: Jennifer S. On 2019-11-25Parfait merci beaucoup
Réponse
By: Karin On 2019-11-24Oui tout à fait. Il faut bien laisser votre bûche au frigo pour la décongélation. Comptez 5-6 heures environ. Belle journée. Karin
Réponse à Monsieur
By: Cakelicious-Team On 2019-11-15Roduit,
Nous vous remercions de votre message.
Pour une décongélation totale, il faudrait bien compter 6heures. Le mieux serait de la sortir la veille pour être bien sûr que votre bûche soit bien décongelée.
Nous restons à disposition pour toutes questions supplémentaires.
Meilleures salutations,
Cakelicious Team
Réponse
By: Cakelicious-Team On 2018-12-17Magali: Bonjour, Avec plaisir. :o) Oui oui bien sûre vous pouvez remplacer les fraises par des framboises. Par contre il faudra juste enlever les grains de framboises (chiner) car cela n'est pas très agréable en bouche sinon. Vous pouvez sans soucis faire une première bûche, la congeler, puis la démouler et l'emballer dans du cellophane pour ensuite la conserver au congélateur et ainsi ré-utiliser votre moule. :o)
Très belle journée.
Salutations.
Karin
Réponse
By: Cakelicious-Team On 2018-12-15Nini71: Bonjour, alors vous devez sprayer votre bûche quand elle est bien congelée. Ensuite vous pouvez sans soucis la remettre au congélateur ou la laisser décongeler au frigo. Il faudra compter environ 5-6h pour qu'elle décongèle correctement au frigo. :o)
Très belle journée.
Karin
Réponse à Célia
By: Cakelicious-Team On 2018-11-22Merci pour votre message!
Alors il faudra environ 5-6 heures pour que la bûche décongèle totalement.
Il faut bien la laisser au frigo pour qu'elle décongèle car si vous la laissez à température ambiante, la crème va tourner et tout va s'affaisser.
Oubliez pas de nous faire une photo. :o) On aime bien avoir des retours de nos clients!
Belle journée.
Karin
Réponse à Soraya
By: Cakelicious-Team On 2018-10-31Merci pour votre message.
Alors non il n'y a pas de colorant dans le curd car j'ai utilisé de la purée de framboise qui était bien bien rose foncée donc colorant naturel. :o)
Chez nous les feuilles de gélatine pèsent 1.66gr donc oui un peu différent de chez vous. De tête elle font 2gr chez vous en France.
J'espère avoir pu vous aider. Faites nous un retour quand vous aurez fait la bûche.
Bel après-midi.
Karin
Réponse à Laura
By: Cakelicious-Team On 2018-10-28Si vous n'avez pas la chaleur tournante, il vous suffit de mettre la chaleur haut/bas à 200°C au lieu de 180°C.
Belle soirée. :o)
Karin