Bûche citron & framboise

This delicious buche is the perfect centerpiece for any festive meal. It features a creamy lemon and raspberry filling, surrounded by a light sponge cake and topped with a sweet meringue. The combination of tart and sweet flavors make this an irresistible dessert.


  • 4 eggs
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • juice of one lemon
  • 1/3 cup raspberry puree or jam


  1. Preheat oven to 350°F (175°C). Grease an 11×17 inch baking pan.
  2. In a medium bowl, whisk together eggs and sugar until light and fluffy. Add in flour, baking powder, melted butter, and vanilla extract and mix until just combined.
  3. < li>Spread batter evenly into prepared pan. Bake for 12-15 minutes or until golden brown.< li >Meanwhile, prepare the filling. In a medium bowl, whip together heavy cream, powdered sugar, lemon juice, and raspberry puree until light and fluffy.< li >Once cake is done baking, let cool completely before spreading filling over top. Roll up from long side to create buche shape.< li >Place buche on a serving plate and top with meringue if desired. Serve chilled.

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