Yule Log Cake Roll
Origin of the recipe
At Christmas in France, a traditional Christmas cake is baked, a sponge roll with chocolate cream in the shape of a Yule log. This beautiful and delicious cake symbolizes the warmth of the home and family happiness in the coming New Year. The Yule log cake is often decorated with wild berries and mushrooms made from cream, and the patterns on the chocolate cream resemble tree bark.
What do you need for cooking?
Ingredients
-
Eggs
-
Sugar
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Vanilla sugar
-
Flour
-
Salt
For the cream:
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Dark chocolate
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Cream 33-35%
For decoration:
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Berries
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Crushed nuts
Kitchen utensils
- Bowls
- Baking paper
- Mixer
- shoulder blade
- Sieve
- Fork
- Saucepan/saucepan
Step-by-step recipe
Step 1:
Beat eggs with salt, sugar and vanilla sugar until white.
Step 2:
Sift flour into the egg mixture and mix.
Step 3:
Using a spatula, spread the dough onto a parchment-lined baking sheet.
Step 4:
Bake in an oven preheated to 180–200 °C for 10–15 minutes.
NOTE: After 10 minutes, start checking the cake: the surface should become elastic and a toothpick/skewer should come out dry.
Step 5:
Turn the finished roll over and remove the paper. Roll the sponge cake using a towel and refrigerate for 10 minutes.
Step 6:
Unroll the sponge cake and spread it generously with chocolate cream, smoothing it out with a spatula.
NOTE: To make the chocolate ganache, melt the chopped dark chocolate in heavy cream heated to 85°C (185°F) (do not boil) and stir until smooth. Cool the mixture to room temperature (1.5–2 hours), then refrigerate until thickened—overnight is ideal. If desired, beat the cooled ganache with a mixer until fluffy and creamy.
Step 7:
Sprinkle the cream with crushed nuts.
Step 8:
Roll the roulade.
Step 9:
Spread the roll with chocolate cream and make grooves with a fork to imitate the crust.
Step 10:
Trim the ends of the roll and decorate the cake with wild berries and chopped nuts.
Cooking tips
All ingredients should be at room temperature (except for the chilled ganache).
Do not open the oven for the first 8–10 minutes, as the cake may sink.
Do not overcook the sponge cake in the oven: an overdried cake will become brittle and crumble when rolled.
Unroll the rolled biscuit carefully to prevent it from cracking.
Before applying the cream, you can lightly soak the biscuit with sugar syrup or flavored alcohol (liqueur, cognac)
Refrigerate the finished roll for 2–4 hours to allow the cream to set and firm up. Serve chilled to fully appreciate the flavor and texture.
