Spiced caramel buche de noel with toffee nut bark
- 4 eggs
- 70g (1/3 cup, firmly packed) brown sugar
- 100g (2/3 cup) plain flour, sifted
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 250g ctn mascarpone
- 125ml (1/2 cup) thickened cream
- 2 tablespoons maple syrup
- 70g (1/3 cup, firmly packed) brown sugar, extra
Toffee nut bark
- 215g (1 cup) caster sugar
- 125ml (1/2 cup) water
- 40g (1/4 cup) finely chopped walnuts
- Step 1 - Use an electric beater to beat eggs and sugar until thick and pale, and a ribbon trail forms when beater is lifted. Fold in flour, ginger and cinnamon.
- Step 2 - Spoon into a lined 24.5 x 31cm Swiss roll pan. Smooth surface. Bake at 200°C for 10-12 minutes or until a skewer inserted into centre comes out clean.
- Step 3 - Quickly turn onto a clean tea towel. Remove paper. Starting at 1 long side, use the tea towel to roll up the hot cake. Cool, seam-side down, on a tray.
- Step 4 - Beat mascarpone, cream, maple syrup and extra sugar on low speed for 1 minute. Beat on medium-high until it thickens slightly (don't overbeat).
- Step 5 - Once the cake is completely cool, unroll it carefully. Use a flat-bladed knife to spread 3/4 cup of mascarpone mixture evenly over the cake.
- Step 6 - Roll up. Place, seam-side down, on a plate. Cover with remaining mascarpone mixture. Use the end of a knife to make a tree ring pattern on each end.
- Step 7 - Make the toffee nut bark: Stir the sugar and water in a saucepan over low heat until the sugar dissolves. Increase heat to high, brushing down the side of the pan with a wet pastry brush to dissolve any sugar crystals. Bring to boil. Cook, without stirring, for 8-10 minutes or until golden. Remove from heat. Stir in the walnut. Pour over a lined baking tray, tilting to spread the toffee as thinly as possible. Set aside for 5 minutes to set.