I found this the other day and I thought you might enjoy. No baking,m no cake-rolling. If you’re in a pinch, this might be the recipe you need!
NO-BAKE GINGERBREAD BUCHE DE NOEL
PREP TIME: 40 mins TOTAL TIME: 40 mins
This gluten-free, no-bake gingerbread buche de noel is an icebox cake yule log that’s beyond easy to make and tastes amazing. No one will guess you didn’t even turn on your oven!Author: Becky Winkler (adapted from America’s Test Kitchen via Joy the Baker) Recipe type: Gluten free, Dessert, Christmas, CakeServes: 8-10 servingsINGREDIENTS
- 2½ cups heavy whipping cream
- 8 ounces mascarpone
- 1 cup powdered sugar (or to taste)
- 1 tablespoon plus 1 teaspoon cocoa powder
- 1 tablespoon vanilla extract
- 2 teaspoons blackstrap molasses
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ⅛ teaspoon (a couple pinches) fine sea salt
- 32 Tate’s Bake Shop Gluten Free Ginger Zinger Cookies (you’ll need 3 bags)
- Meringue mushrooms, berries, fresh rosemary, and powdered sugar, for serving
- ***NOTE: Prep time listed is active time and does not include chilling time. The cake will need to be frozen for at least 5 hours before frosting and 2 hours after frosting. The preparation can be spread across several days.***
- Beat the cream, mascarpone, sugar, cocoa, vanilla, molasses, spices, and salt in a very large bowl with a whisk or mixer until soft peaks form.
- Make sure you have 32 cookies. You’ll need to leave one plain to form the end of the log. Place a heaping tablespoonful of gingerbread whipped cream on each of the other 31 cookies, and use a spoon to spread it out a little. You should have about half the whipped cream left–cover and store it in the refrigerator for use later.
- Form 8 stacks of four cookies each, using the plain cookie on top of one of the stacks. Lay the stacks on their side on a long piece of parchment, gently pushing them together to form one log with the plain cookie at the end. Wrap the log loosely in parchment and freeze for at least 5 hours or up to three days.
- When you’re ready to frost the buche de noel, briefly re-whip the gingerbread cream with a whisk if it looks thin.
- Transfer the frozen log to a serving platter and cut a three- to four-inch piece off of one end. This will be your bump. Cover the log in whipped cream, add the bump on the top or side, and frost the bump as well. Use the tines of a fork to create a bark-like pattern along the length of the log. Return the log to the freezer for at least 2 hours or up to 2 days.
- Let the buche de noel sit at room temperature for 40 minutes before serving. Garnish with meringue mushrooms, berries, and fresh rosemary if desired. Slice on the diagonal into pieces about an inch and a half thick and serve right away.
God bless and have a great day.