Raspberry White Chocolate Bûche de Noël

Name: Raspberry White Chocolate Bûche de Noël
Ingredients: Cake; ¼ cup (30g) cake flour; 2 tablespoons (15g) all-purpose flour; ½ teaspoon fine sea salt; 2 large (113g) eggs, at room temperature; 3 large (64g) egg yolks, at room temperature; ¾ cup (149g) granulated sugar, divided; 3 large (106g) egg whites, at room temperature; ¼ teaspoon cream of tartar; 1 teaspoon pure vanilla extract; Confectioners’ sugar, as needed for dusting; Buttercream Filling; 8 ounces (226g) raspberries; ¼ cup (50g) granulated sugar; 1 cup (2 sticks or 226g) unsalted butter, at room temperature; 4 ounces (113g) cream cheese, at room temperature; 10 ounces (283g) finely chopped white chocolate, melted and cooled slightly; 2 cups (226g) confectioners’ sugar; Pinch of fine sea salt; 4 ounces (113g) white chocolate, melted; 4 large (142g) egg whites; 1 cup (198g) granulated sugar; Large pinch of fine sea salt; 2 teaspoons (10g) pure vanilla extract; 10 to 15 small, firm raspberries; ¼ cup (14g) freeze-dried raspberries, finely crushed (optional)

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This updated version of the classic French bûche de noël is definitely a baking project, which makes it ideal for this holiday season.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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