Late to the gate in making this due to holidays and snowstorms, but well worth the wait. There are a number of recipes out there for this; we used https://sallysbakingaddiction.com/buche-de-noel-yule-log/. Definitely delicious. Sally’s stuff never disappoints.
For the cranberries, you only need 1/2 a cup berries; for the final toss in sugar, you also only need 1/2 a cup. Once we did the final toss, we placed them in the freezer to chill (vs fridge) to save time.
The cake itself was delicious and worked well. The meringue mushrooms were well worth doing, don’t skip the cocoa dusting. Follow directions closely for baking the mushrooms and once cool, store in airtight container. For the whipped cream, we skipped the Frangelico and hazelnuts and used Amaretto instead, no nuts. This is a two day recipe; we started the cranberries, made the mushrooms and ganache and cake on day one (two + hours); day two we finished the cranberries, assembled the mushrooms, made the whipped cream filling and assembled the cake (1+ hour). This easily serves 8-10 people. Don’t skip the chilling times. (Our serving platter needs work.) Super yummy.
