When we lived in Paris we opted for ice cream bûche de Noël from Picard. Not necessarily traditional, but soooo yummy! This year we decided we’d bring a little of the tradition back and try our hand at making the homemade cake version.
I searched online and finally settled on this recipe, basically because it calls for a cream cheese filling instead of whipped cream. Oui! The cake isn’t all that hard to make, just a little time consuming. Do make sure to generously grease the pan and the waxed paper. I thought I’d gone a little overboard, and it actually could’ve used more!
For the filling, I would recommend a thick layer and going almost all the way to the edge. We left the suggested 1 inch and it seemed like a bit much. The cake itself isn’t that sweet (or moist) so I feel like having more of the filling really helps.
James and I made the cake together one morning, but he gets all of the decorating credit! Isn’t it amazing! He cut off a couple inches of one end to make the little stump and then used more cream cheese icing to cover the entire cake. He sprinkled on some powdered sugar and green sprinkles, and voila, parfait!