Gluten-Free Buche de Noel (Yule Log Cake)

Prepare the Joconde Cake

1. Preheat the Oven:

   Preheat your oven to 205°C (400°F). Line a 30x40 cm rectangular baking tray with parchment paper or a silicone mat.

1. Mix Dry Ingredients:

   Sift together the almond flour, coconut sugar, gluten-free flour mix, and cocoa powder. Set aside.

1. Whisk with Eggs:

   In a large bowl, combine the whole eggs and the dry ingredients. Whisk with a mixer for approximately 10 minutes until the mixture becomes pale and airy.

   

1. Whip Egg Whites:

   In a separate bowl, whip the egg whites with the 14 g coconut sugar until soft peaks form.

   

Combine Mixtures:

1. Gently fold the whipped egg whites into the egg-flour mixture in batches, being careful not to deflate the batter.

   

1. Spread Batter:

   Evenly spread the batter onto the prepared baking tray to about 1 cm thick

   

1. Bake:

   Bake for 7–10 minutes until the surface is set and lightly golden. Let cool completely before assembling.

   

Prepare the Coconut Cream Filling

1. Warm the Coconut Cream:

   Heat the coconut cream in a saucepan over medium heat until warm (but not boiling).

1. Mix Starch, Sugar, and Eggs:

   In a separate bowl, whisk together the corn starch, coconut sugar, and eggs until smooth and lump-free.

1. Combine and Cook:

   Gradually add the egg mixture to the warm coconut cream while stirring constantly. Cook over medium heat until thickened. Remove from heat and let cool completely.

   

Prepare the Ganache

1. Heat the Coconut Milk:

   Heat the coconut milk in a saucepan until just below boiling.

1. Melt the Chocolate:

   Pour the hot coconut milk over the chopped chocolate and let sit for 2-3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly.

Assemble the Cake

1. Cut the cooled Joconde cake into three long strips which will be topped with coconut cream and rolled into a tube. You can also cut the cake into squares and simply stack the layers.

   

1. Spread a layer of coconut cream over the Joconde cake rectangles, and roll them up tightly.

   

1. Spread the ganache evenly over the sides, and use a fork to make indentations into the frosting to resemble the “tree bark” seen in the photo. Chill in the refrigerator for at least 2 hours to set.

   

Decorate and Serve

1. Garnish with fresh berries, chopped pistachios, and mint leaves for a vibrant and elegant finish.

   

1. Slice and serve chilled.