Apple and spice log

Category: Dessert

bûche aux pommes et épices


For the cake

4 eggs, divided
½ cup sugar
½ tsp vanilla extract
¾ cup all-purpose flour

For the apple filling

3 tbsp salted butter
6 tbsp apple juice
2 tsp apple pie spice
2 tbsp flour

For the glaze

¾ cup softened butter
4 cups powdered sugar
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
3 tbsp apple juice
1 tsp vanilla extract
1 pinch of salt


For the cake
  1. Preheat oven to 425°F (220 °C) and line a baking sheet with parchment paper.
  2. Separate the whites and yolks of 3 eggs: place the whites in a medium bowl and the yolks in a large bowl. In the bowl with the yolks, add the last egg. Set aside.
  3. Using an electric mixer, whip the egg whites on high speed to stiff peaks.
  4. Add 3 tbsp sugar and beat until stiff peaks form.
  5. In the bowl with the egg yolks, add the remaining ⅓ cup sugar and the vanilla. Whisk for 5 minutes on high speed or until the mixture whitens and triples in volume.
  6. Gently fold in the egg whites with a silicone spatula.
  7. Gradually add the flour and fold in gently with the spatula.
  8. Pour the mixture onto the baking sheet and spread evenly. Bake for 6 to 7 minutes, until lightly browned. Remove from oven and let cool for 2 minutes.
  9. To prevent the cake from breaking during assembly, roll it up with the parchment paper and then unroll it. Let cool completely.
For the apple filling
  1. Peel and dice the apples.
  2. In a saucepan over medium heat, combine butter and apple juice.
  3. Add apples and spices, mix well, cover and let cook until apples are soft.
  4. Add flour, mix and cook for about 1 minute.
  5. Set aside.
For the glaze
  1. In a large bowl, whisk butter with confectioners’ sugar then stir in remaining ingredients.
  1. Spread a thin layer of frosting over the cake, then spread the apples on top. Roll up the log.
  2. Cover the entire cake with the icing and decorate to taste!