A festive and elegant gingerbread roulade perfect for holiday celebrations, filled with cream cheese frosting and rolled into a stunning log.
Ingredients
Pecans
1cuppecan halves or pieces
Sugar
⅓cupgranulated sugar
Butter
4tablespoonsunsalted butter, melted and cooled(more for buttering parchment)
Flour
¾cupall-purpose flour
Cornstarch
¼cupcornstarch, sifted
Spices
¾ teaspoonteaspoonground cinnamon
¾ teaspoonteaspoonground ginger
¼ teaspoonteaspoonfine sea salt
¼ teaspoonteaspoonblack pepper
Eggs
6largelarge eggs
Brown Sugar
¾cuppacked light brown sugar
Confectioners’ Sugar
for dusting and rolling
Cream Cheese
8ouncescream cheese, at room temperature
Unsalted Butter
8tablespoonsunsalted butter, at room temperature
Salt
Pinchfine sea salt
Ground Cinnamon
½teaspoonground cinnamon
Vanilla Extract
2teaspoonsvanilla extract
Egg Whites
½cupegg whites (from about 4 large eggs)
Granulated Sugar (for meringue)
1cupgranulated sugar
Cream of Tartar
¾ teaspoonteaspooncream of tartar
Vanilla Extract (meringue)
1tablespoonvanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with buttered parchment.
Mix dry ingredients and fold into beaten eggs and sugars to form batter. Spread evenly on prepared sheet and bake for 15-20 minutes.
While cake cools, prepare cream cheese filling by blending cream cheese, butter, vanilla, cinnamon, and salt. Spread over the cake and roll into a log.
Whip egg whites with cream of tartar and sugar until stiff peaks form. Fold in vanilla extract and spread over the rolled cake.
Chill the bûche for at least 2 hours before serving. Dust with confectioners’ sugar for a snowy effect.
Notes
For best results, ensure all ingredients are at room temperature before mixing.