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Buche the Noel

Buche the Noel

Buche the Noel
For 8-10 persons:

4 eggs
100 g white brown sugar
75 g self-rising flours
2 ells cocoa powder

150 g plain chocolate
2 egg yolks
1.5 dl milk
125 g butter
50 g powder sugar
2 ells rum (towards choice)

a smattering blank glaze
powder sugar
holly or kersttaartdecoratie
A deep baking sheet of 30 x 23 cm and held the floor with barge paper. Klop the eggs and sugar 10 minutes with a blender to a light mixture. Screen the flour and the cocoa powder above the bowl and spatula it by it. Scoop the paste on the baking sheet. Barge the cake 12 minutes a furnace preheated in on 200 °C. Time him powdered on a piece barge paper, with what brown sugar. Appetite other barge paper eraf and cuts the edges right. Turn a small rebated joint into halverwege in the cake as from approximately l cm of the short side. Role the cake as from that side tightly in barge paper. Him lets cool down on a grating.

For the glaze you break chocolate in pieces. These melt above a pan with hot water. Klop the egg yolks and milk by it. This mixture to this way dik cooks is that it covers the back of a wooden spoon. Leg wet made barge paper and leaves cooling down. Klop the butter and sugar to a light, light mass. Rudder the chocolate mixture and possibly rum by it. Unroll the cake, smeer a third of the glaze and role him. Leg the cake on a pastry making scale. Cover the cake with the remaining glaze. It gives the cake with a fork at the latest of tree cortex. The cake lets rest just as. Needle with the white glaze annual rings in the tree-tame. Powder the cake with powder sugar.
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