Gingerbread Buche de Noel From Baking Chez Moi

Ingredients

• For the praline
• 1 cup (120 grams) pecan halves or pieces
• 1/3 cup (67 grams) sugar
• 1/4 cup (60 ml) water
• For the cake
• 3/4 cup (102 grams) all-purpose flour
• 1/4 cup (32 grams) cornstarch, sifted
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs
• 3/4 cup (150 grams) packed light brown sugar
• 1/2 stick (4 tablespoons; 2 ounces; 57 grams) unsalted butter, melted and cooled
• Confectioners’ sugar, for dusting and rolling
• For the filling
• 8 ounces (227 grams) cream cheese, at room temperature
• 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, at room temperature
• Pinch of fine sea salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons pure vanilla extract
• For the frosting
• 1/2 cup (120 ml) egg whites (about 4 large)
• 1 cup (200 grams) sugar
• 3/4 teaspoon cream of tartar
• 1 cup (240 ml) water
• 1 tablespoon pure vanilla extract

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