Bûche de Noël

Prepare a pudding from pudding powder, sugar and milk according to the package instructions, but with 80 g sugar. Add the couverture quickly and melt in it while stirring. Let the pudding cool (do not refrigerate) and stir occasionally

Grease the baking tray and line with baking paper, bending the paper into a fold on the open side of the tray. Preheat the oven.

Top and bottom heat: about 200 °C

Hot air: about 180 °C

Beat the eggs and water in a mixing bowl with a mixer on the highest setting for 1 minute until fluffy. Sprinkle in the sugar mixed with vanilla sugar for 1 min. while stirring and beat the mixture for another 2 minutes. Mix the flour with the baking and stir briefly on the lowest setting. Smooth the dough on the tray and bake.

Insertion: lower third

Baking time: approx. 10 mins

Carefully loosen the sponge cake, turn it out onto a piece of baking paper and let it cool with the baking paper.

Stir the soft butter with the mixer (stirring sticks) until smooth. Add the cooled pudding by the tablespoon, making sure that the butter and pudding are at room temperature, otherwise the buttercream will curdle.

Carefully peel the baking paper off the sponge cake. Set aside a third of the buttercream. Spread the remaining buttercream evenly on the sponge cake. Roll up the sponge cake plate from the wide side. Brush the sponge roll completely with the remaining filling. Use a fork to draw lines onto the roller. Draw circles as annual rings at the two ends. Refrigerate the sponge roll for about 2 hrs.

Spread the chocolate leaves and pralines on the cake.