Description
Succulent French “Buche Gourmande aux Cacahuetes, Caramel et Vanille” weaves luxurious layers of nutty peanut richness with silky caramel and delicate vanilla notes. Elegant dessert crafters will discover pure indulgence in this exquisite holiday log that promises sensational flavor harmony.
Ingredients
Scale
Main Ingredients:
- 4 eggs
- 100 grams (3.5 ounces) flour
- 100 grams (3.5 ounces) sugar
- 150 grams (5.3 ounces) sugar
- 80 grams (2.8 ounces) roasted unsalted peanuts
Dairy and Cream Ingredients:
- 100 milliliters (3.4 fluid ounces) whole liquid cream, hot
- 250 milliliters (8.5 fluid ounces) whole liquid cream, very cold
- 50 grams (1.8 ounces) semi-salted butter
- 2 tablespoons mascarpone
Additional Flavoring and Garnish Ingredients:
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 2 tablespoons crushed peanuts
- Caramel drizzle
- Chocolate shavings (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper, ensuring complete surface coverage.
- Vigorously whip eggs and sugar together for 5-7 minutes until the mixture dramatically increases in volume, becoming pale and fluffy.
- Gently fold the sifted flour and salt into the whipped egg mixture using a spatula, taking care to maintain the incorporated air and delicate texture.
- Carefully pour the batter onto the prepared baking sheet, spreading it evenly with smooth, deliberate strokes to create a uniform layer.
- Bake the sponge cake for 10-12 minutes, watching for a light golden hue that indicates perfect doneness without overcooking.
- Immediately after removing from the oven, invert the hot sponge cake onto a clean, slightly dampened kitchen towel to prevent cracking.
- Peel off the parchment paper carefully and methodically roll the sponge cake with the towel, creating a gentle spiral that will help it cool and maintain flexibility.
- Allow the rolled cake to cool completely on a wire rack, preserving its soft, delicate texture for further preparation.
Notes
- Whip eggs and sugar thoroughly to create a light, airy base that gives the cake its signature fluffy texture.
- Use room temperature eggs for maximum volume and smoother incorporation when beating.
- Sift flour gently to prevent deflating the delicate egg mixture, ensuring a tender and soft sponge cake texture.
- Roll the warm sponge cake immediately after baking to prevent cracking and make rolling easier when filling later.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 470
- Sugar: 38 g
- Sodium: 130 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 140 mg