Holiday Dishes to Make Three Days Ahead
Matt Lewis and Renato Poliafito worked together to create this stupendous holiday dessert, a twist on the classic, elegant French bûche de Noël (so called because it looks like a log, or b&uirc;che). To make their version, the Bakedduo roll up frosted cake strips to form an enormous round, then set the dessert on its side to look like a huge tree stump. It's much tastier than a traditional bûche, because the layers are made with less egg so they're less spongy. The cake is covered with a dark chocolate frosting; the filling is infused with Baked's signature flavor, malt (both malt powder and crushed malted milk balls).