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Spiced caramel buche de noel with toffee nut bark
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Create a decadent maple mascarpone sponge cake topped with crunchy walnut toffee shards.
Ingredients:
  • 4 eggs
  • 70g (1/3 cup, firmly packed) brown sugar
  • 100g (2/3 cup) plain flour, sifted
  • 2.50 gm ground ginger
  • 1.25 gm cinnamon
  • 250g ctn mascarpone
  • 125ml (1/2 cup) thickened cream
  • 54.00 gm maple syrup
  • 70g (1/3 cup, firmly packed) brown sugar, extra
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 40g (1/4 cup) finely chopped walnuts
Instructions:
  • Beat eggs and sugar with an electric beater until thick, pale, and a ribbon trail forms when the beater is lifted. Gently fold in flour, ginger, and cinnamon.
  • Spread the mixture evenly in a lined 24.5 x 31cm Swiss roll pan. Bake at 200°C for 10-12 minutes, or until a skewer inserted in the center comes out clean.
  • Turn the hot cake onto a clean tea towel, removing the paper. Roll it up using the tea towel, starting at one long side. Allow it to cool with the seam-side down on a tray.
  • Combine mascarpone, cream, maple syrup, and extra sugar in a mixing bowl and beat on low speed for 1 minute. Increase speed to medium-high and beat until the mixture thickens slightly, being careful not to overbeat.
  • Once the cake has cooled completely, gently unroll it and evenly spread 3/4 cup of mascarpone mixture using a flat-bladed knife.
  • Roll up the prepared filling in the lasagna sheets to create a neat roll. Place the roll seam-side down on a serving plate and generously cover it with the rest of the mascarpone mixture. Use the tip of a knife to create a decorative tree ring pattern on both ends of the roll.
  • To make the toffee nut bark: Combine sugar and water in a saucepan over low heat until sugar dissolves. Increase heat, brushing down sides with wet brush to prevent crystals. Boil for 8-10 minutes until golden. Remove from heat, add walnuts. Pour onto lined tray, spread thinly. Let set for 5 minutes before slicing.

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