Vegan Bûche de Noël

Preheat the oven to 180 °C.

Mix all the dry ingredients (170 g wheat flour, 12 g baking powder, 150 g raw cane sugar) in a bowl and set the bowl aside.

In another bowl, mix the liquid ingredients (215 g vegan skyr alternative, 25 g rapeseed oil, 40 g lemon juice, 75 g aquafaba) and pour them over the dry ingredients. Now it's time to stir until you have a smooth batter.

Lay out your baking tray, making sure that the shape of the paper matches the shape of the baking tray. Cut off the overhanging part.

Pour in the batter and spread it evenly.

Bake your vegan sponge cake for 20 minutes without opening the oven.

We have collected a few tips for you so that you can roll your sponge cake easily without it tearing: Once the sponge is baked, place a clean, slightly damp towel on your work surface and a sheet of parchment paper the size of the sponge on top. Carefully turn the hot sponge onto the parchment paper by turning the tray and supporting the dough from below with the palm of your hand. Then remove the baking paper, roll up the hot sponge cake with the damp cloth and press down gently but firmly.

Leave the sponge cake to cool to room temperature for 30 minutes. Do not wait any longer, otherwise the sponge cake will break more easily.

Next, make the vegan pastry cream. For this, you will need 35 g vegan butter alternative, 30 g starch, 50 g raw cane sugar, 230 g oat drink and 2 vanilla pods.

Boil the oat drink with the carved vanilla pods.

Meanwhile, mix the sugar and starch in a separate bowl.

Mix half of the warm oat drink into the dry ingredients. Make sure there are as few lumps as possible.

Put the paste back on the stove with the remaining milk alternative and boil everything for about a minute until the mixture thickens and takes on a pudding-like consistency. Now stir in the vegan butter until a homogeneous mixture is formed and pour the mixture into a bowl. Remove the vanilla pods and leave your vegan pastry cream to cool, covered with cling film.

Now it's time for the vegan pistachio praline. For this, you need 300 g pistachios, 250 g sugar and a pinch of salt.

Preheat the oven to 180 °C. Roast the nuts for 8-10 minutes until they are golden brown. Be careful not to burn them - it's quicker than you think!

Heat the sugar in a pan until it caramelizes. Now stir in the pistachios and pour your pistachio-sugar mixture onto a baking tray lined with baking paper to cool. Once everything is firm, you can crush your pistachio praline with a rolling pin and puree it in a high-speed blender to a slightly chunky nut butter consistency.

Next, prepare the cream filling. You will need 250 g of the prepared pastry cream, 90 g vegan butter alternative and 100 g pistachio praline.

Beat your pastry cream quickly with a whisk until smooth. Next, add the Add the vegan butter and then the pistachio praline paste and mix until the mixture is light and fluffy.

Now prepare the pistachio buttercream. You will need 5 tbsp pistachio puree, 400 ml plant-based milk alternative, 40 g vanilla pudding powder, 60 g raw cane sugar, 80 g powdered sugar and 350 g soft vegan butter alternative.

Stir 2 tbsp of the plant-based drink with the vanilla pudding powder until smooth. Pour the remaining plant-based drink into a pan with the pistachio puree and sugar and bring the mixture to the boil. Stir in the plant drink and custard powder mixture with a whisk and leave to simmer until the pudding thickens. Pour the pudding into a bowl and leave to cool to room temperature for 30 minutes before pureeing.

Sieve the powdered sugar and beat it with the butter until creamy. Next, beat the pistachio pudding briefly before adding the butter mixture one tablespoon at a time and stirring it in. Now it's best to use the cream straight away. Coat your buche de noel with the cream.

Chop the pistachios and decorate your cake. Chill it now so that the cream sets before serving.