Pumpkin and White Chocolate Bûche de Noël Pumpkin and White Chocolate Bûche de Noël

Pumpkin and White Chocolate Bûche de Noël | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Jodi Pudge

Adding amaretti cookies to the creamy mascarpone filling gives this rolled cake a welcome crunch. Use a vegetable peeler to turn the white chocolate into curly shavings.

  • Prep time 30 minutes
  • Total time 1 hour & 45 minutes

Ingredients

Cake:
  • 3 eggs separated
  • 1 cup granulated sugar
  • 2/3 cups pumpkin purée
  • 2 teaspoons vanilla
  • 3/4 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 pinch salt
  • 1/4 cup icing sugar
Filling:
  • 1 tub (475 g) mascarpone cheese
  • 1/2 cup whipping cream (35%)
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla
  • 1/4 cup coarsely chopped amaretti cookie
  • 2 oz white chocolate finely grated
Garnish:
  • 2 oz white chocolate shaved
  • 8 amaretti cookies
  • 1/4 cup icing sugar

Method

Cake: In large bowl, beat egg yolks with granulated sugar until pale and thickened, about 5 minutes. Stir in pumpkin purée and vanilla. In separate bowl stir together flour, cinnamon, baking powder, ginger, nutmeg and salt; stir into pumpkin mixture just until combined.

Beat egg whites until stiff peaks form; fold into pumpkin mixture. Scrape into parchment paper–lined rimmed 15- x 11-inch jelly roll pan, smoothing top. 

Bake in 375°F oven until top springs back when lightly pressed in centre, about 15 minutes. Run paring knife around edges to loosen cake.

Dust clean damp tea towel with icing sugar; invert cake onto towel. Gently peel off paper. Starting at narrow end, roll up cake in towel. Set aside, seam side down. 

Filling: In bowl, beat mascarpone with cream until light and fluffy, about 2 minutes. Beat in icing sugar and vanilla. Transfer half to separate bowl; set aside. Fold amaretti cookies and chocolate into remaining filling.

Unroll cake. Using offset palette knife, evenly spread amaretti mixture over cake, leaving 1/4-inch border. Gently roll up; place, seam side down, on serving platter. 

Garnish: Using offset palette knife, cover cake with reserved filling. Top with chocolate shavings and amaretti cookies. Dust with icing sugar. Refrigerate until firm, about 1 hour. 

Makes 10 to 12 servings.

Nutritional facts Per each of 12 servings: about

  • Fibre 1 g
  • Sodium 89 mg
  • Sugars 37 g
  • Protein 8 g
  • Calories 409.0
  • Total fat 23 g
  • Potassium 99 mg
  • Cholesterol 95 mg
  • Saturated fat 14 g
  • Total carbohydrate 44 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 29.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin and White Chocolate Bûche de Noël

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