Bûche de Noël

Ingredients

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 eggs
• 1 cup sugar
• ⅓ cup water
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• ¾ tsp Amoretti® Peppermint Oil Extract O.S.
• 1½ cups powdered sugar
• 1 drop green food coloring, optional

• ⅓ cup unsweetened cocoa powder
• ⅓ cup butter, softened
• 2 cups powdered sugar
• 1 tbsp Amoretti® Chocolate Crème de Cacao Extract O.S.
• 1-2 tbsp hot water
• powdered sugar, for dusting

Directions

1. Preheat the oven to 375°F. Line a 15" x 10" x 1" jelly roll pan with parchment paper, spray with cooking spray and set aside.
2. Combine the flour, baking powder, and salt in a medium bowl and whisk to blend.
3. In a stand mixer with the paddle attachment, beat eggs until thick and lemon colored.
4. Gradually add in the sugar. Then slowly add the water and Peppermint Extract on low speed.
5. Add the flour mixture as you continue beating at medium speed until the batter is smooth.
6. Pour the batter into the prepared jelly roll pan and spread the batter to the corners.
7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
8. Immediately loosen the cake from the edges of pan and invert the pan onto a towel generously sprinkled with powdered sugar.
9. Carefully peel off the parchment paper. Trim off any stiff edges from the cake if necessary.
10. While still warm, carefully roll cake and towel from the narrow end. Cool completely on a cooling rack.

10. While the cake is cooling, make the filling by combining the cream cheese, butter, and Peppermint Extract in a stand mixer with the paddle attachment.
11. Gradually add the powdered sugar and beat until smooth.
12. If desired, add green food coloring a drop at a time until desired color is achieved.
13. Unroll the cooled cake and remove the towel. Spread the filling evenly over the cake, leaving approximately ½-inch on all sides.
14. Roll up the cake and place it on a serving platter. Cut off a 2-inch diagonal slice from one end of the cake to create the stump.

15. In a stand mixer with the paddle attachment, beat the cocoa powder and butter until thoroughly mixed.
16. Add the powdered sugar, the Crème de Cacao Extract, and enough of the hot water to make the frosting smooth and spreadable.
17. Place parchment paper around the log to keep the serving plate clean.
18. Attach the stump to the main log with 1 Tbs icing, frost the entire log with the remaining icing, and make wavy strokes in the icing with a fork to make the icing look like tree bark.
19. Lightly dust the log with confectioner’s sugar to simulate snow.
20. Remove the protective parchment paper and the Bûche de Noël is ready to serve!