One of our favorite shops to go to in St. Augustine Florida is The Spice and Tea Exchange in the Historical Downtown District. It’s Right off of St. George Street.
The selections of teas, sugars and savory spices are incredible! We always stock up before heading back home.
So, I was happy and honored to create a Yule Log or Buche Noel for them.
I incorporated the delicious flavors of their sugars, vanilla, chocolate and even tea to create this.
Start with baking the chocolate sponge. As soon as it comes out if the oven sprinkle it with cocoa powder and roll it up tight. This way it will keep that rolled shape after the filling is put in.
So, for the buttercream filling, I used Spice & Tea Exchange’s
Bourbon Black Walnut Tea. It was so good in it! I don’t know why I haven’t used tea before. It gave it the perfect flavor. And I added chopped walnuts and a little bourbon to it also. Add as much as you like to your own taste.
Also, be sure to cut and add the tree stubs before you spread the ganache on the outside. And after, garnish it with rosemary and sugared cranberries.
This was so pretty and delicious! Best holiday dessert ever!
Recipe:
4 eggs, separated
2/3 cup Spice & Tea Pound Cake sugar
1/4 cup vegetable oil
1 tsp Madagascar vanilla extract
1/2 cup flour
1/4 cup Spice & Tea Dutch Processed Cocoa
1 tsp baking powder
1/4 tsp salt
1/2 tsp True Ceylon Cinnamon
Buttercream:
1/2 cup butter, softened
3 cups powdered sugar
1/2 tsp vanilla
1/2 tsp True Ceylon Cinnamon
1 tsp Bourbon black walnut Sugar
1/2 cup Chopped walnuts
1 cup Bourbon Black Walnut Tea
1 tsp Bourbon (optional)
Chocolate Ganache:
1 cup dark chocolate chips
1/2 cup heavy cream
Directions:
Separate egg whites from the yolks. Whisk the whites in a standing mixer until stiff peaks form. Place egg whites in a separate bowl.
In the standing mix beat egg yolks until light and frothy.
Add oil, sugar and vanilla. Add in dry ingredients. Detach the bowl from the mixer. Add egg whites to the mixture. Use a rubber spatula and fold in the whites. Don’t over mix.
Spray a 12×18 baking sheet with cooking spray. Line it with parchment paper. Press down so that the paper sticks to the pan. Spread batter onto the pan making sure the batter reaches all of the corners. Bake in a 350 degree oven for 10 minutes. Do not over bake.
Remove cake from oven. Spread out a large piece of parchment paper. Sprinkle cocoa powder on it. Immediately flip the cake over onto the parchment paper. Peel off the old paper. Roll cake up lengthwise. Place into the refrigerator to cool completely.
For the buttercream, steep tea for one cup as directed. Set aside to cool.
Add butter and powdered sugar to a Standing mixer or bowl and beat. Add vanilla, cinnamon, Bourbon Black Walnut Sugar and bourbon. Mix. Add steeped tea one tablespoon at a time and beat until frosting is at a thick consistency. Stir in chopped walnuts.
Unroll the cake and spread frosting over the whole surface. Re-roll up the cake and place into the refrigerator for about 10-15 minutes to slightly firm up the frosting.
In a microwave safe bowl, add chocolate chips and heavy cream. Microwave for 45-50 seconds until cream is hot, but the chocolate will not look melted. Remove from the microwave and stir until the consistency is smooth.
Remove cake from the refrigerator. Cut off about 1 inch from each side and discard. Place the log on a serving platter. Cut a piece, about 3-4 inches off of one side. Use a small amount of the ganache to stick the piece to the side- back of the cake. Cut a second piece slightly diagonally but around the same size as the first piece. Use the ganache to stick this piece to the top- front area of the cake. Use an off set spatula to completely cover the whole log with the chocolate ganache. Do not cover the front, back or the fronts of the 2 log pieces. Use the spatula to make lines in the chocolate to resemble tree bark. Place into the refrigerator until ready to serve. Decorate with sugared cranberries and rosemary if desired.
