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Red velvet bûche de Noël with boozy cranberries recipe

17 ratings

Celebrate the festive period in style with this luxurious show-stopping Christmas red velvet buche de noël. This Yule log is a great alternative to a Christmas cake, with a rich and indulgent taste and packed with boozy cranberries for an extra special treat. See method

Serves 12
1 hr to prepare, plus cooling
557 calories / serving

Ingredients

100g (3 1/2oz) cranberries
200g (7oz) caster sugar, plus extra for dusting
150ml (5fl oz) orange or whisky liqueur
125g unsalted butter, softened
2 large eggs, separated
140g (5oz) plain flour
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
120ml (3 3/4fl oz) buttermilk
1 tsp vanilla extract
1 tsp white wine vinegar
30ml (2 tbsp) red food colouring

For the filling

200g cream cheese
150g mascarpone
75g butter
175g (6oz) icing sugar
175g (6oz) white chocolate, melted
sugar snowflakes (optional)

Each serving contains

Energy
2325kj
557kcal 28%
Fat
34g 48%
Saturates
20g 98%
Sugars
44g 49%
Salt
0.5g 8%

of the reference intake
Carbohydrate 53.3g Protein 6g Fibre 1.5g

Method

Heat 100g (3 1/2oz) sugar and 300ml (1/2pt) water in a pan over a low heat, until the sugar has dissolved. Remove from the heat, add the cranberries and leave to stand for 15 minutes. Drain and then transfer to a bowl. Cover with the liqueur. Chill until needed.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23 x 33cm (9 x 13in) Swiss roll tin. In a bowl, beat the butter and remaining 100g (3 1/2oz) sugar with an electic whisk, until fluffy, then gradually beat in the egg yolks.
Sift the flour, cocoa, baking powder, bicarbonate of soda and a pinch of salt into a separate bowl. In a jug, combine the buttermilk, vanilla extract, vinegar and food colouring.
Fold in a third of the flour mixture to the butter mixture, followed by a third of the buttermilk mixture. Repeat until you have used up all the ingredients.
In a clean bowl, whisk the egg whites to soft peaks. Gently fold them into the cake mixture.
Spoon the cake mixture into the prepared tin and level the surface. Bake for 12-15 minutes or until the sponge is springy to the touch and just coming away from the sides of the tin.
Dust a large sheet of baking paper with caster sugar. Turn out the bûche onto the sugar and peel off the lining paper. Lightly score a line about 1cm (1/2in) from one of the shorter ends, being careful not to cut through the sponge, then roll it up. Leave to cool.
Meanwhile, make the filling. In a bowl, whisk the cream cheese, mascarpone, butter and icing sugar. Whisk in the melted chocolate and 2 tbsp of the cranberry soaking liquid, until smooth.
Unroll the sponge and spread with a third of the icing, then roll it back up and put on a serving plate. Using a palette knife, spread the top and sides of the bûche with the remaining icing.
Drain the cranberries and arrange over the bûche. Decorate with sugar snowflakes (if using) and an extra dusting of caster sugar. Serve.

Get ahead: Fill the sponge up to 4 hours before serving, leave at room temperature, but somewhere cool.

See more Christmas dessert recipes