The Yule Log Cake is one of those recipes I had in mind for a while.
Last year, finally, with the help of my daughter, we made it with great satisfaction, especially since she is very skilled with decorations, while I am less patient and still need to perfect my skills.
The recipe then remained in drafts on the blog because it was too late to publish it.
We made the filling to our taste, with mascarpone and cream, and couldn’t miss the dark chocolate flakes. My beloved chocolate is always everywhere.
We made this dessert for Christmas Eve dinner with the expected success, although we had a few doubts since it was our first time, but it turned out to be really delicious.
Sure, it takes a bit of time to make, but the satisfaction always pays off, that’s my belief for every recipe… making things yourself instead of buying them is incomparable!
If you make my Yule Log Cake, send me the photo, and I’ll publish it on my page with your name.
Approx. 720 Calories per person
- Difficulty: Medium
- Cost: Expensive
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 5 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to make the Yule Log Cake
Ingredients for a Yule Log Cake for 5 people
For the sponge cake
- 3 medium egg yolks
- 2 medium egg whites
- 2.8 oz sugar
- 2.8 oz flour 0
- juice of 1/2 lemon
- 1/2 teaspoon baking powder
- 3/4 cup Hoplà cream
- 7 oz mascarpone
- 1.1 oz dark chocolate flakes
- 1/2 cup Hoplà cream to boil
- 4.2 oz 70% dark chocolate
- 1.4 oz Hoplà cream to whip
- 1.4 oz Hoplà cream
Preparation of the Yule Log Cake
Preparation of the sponge cake
Preparation of the sponge cake
Beat the egg whites with half the sugar and the yolks with the other half of the sugar, then add the lemon juice and half the flour to the yolks, mixing it by hand, then add the beaten egg whites and complete by adding the remaining flour.
Mix well until all the ingredients are well incorporated.
Prepare a baking tray with approximate dimensions of 12×10 inches, line it with parchment paper, and pour the mixture on top, leveling it.
Preheat the oven and bake in a hot oven at 350°F for about 10 minutes, checking the cooking.
Preparation of the filling
Whip the cream, separately mix the mascarpone and gradually add the cream, mixing gently, finally add the dark chocolate flakes and mix well.
Preparation of the filled roll
Once the sponge cake is cooked, remove it from the oven, and carefully peel off the parchment paper, let it cool for a few minutes, then spread a sheet of plastic wrap over it and flip it so that the sponge cake remains with the plastic wrap on the work surface.
Spread the filling on our sponge cake, leveling well, keeping about a finger’s width from the edges.
Roll up the sponge cake with the help of the plastic wrap, shaping it with the plastic wrap will be easier.
Once the roll is formed, wrap it well in plastic wrap and place it in the fridge for at least 3-4 hours before proceeding with the final covering.
Final preparation of the Yule Log
Place 1/2 cup of cream in a saucepan and heat over low heat, when the cream is slightly heated, add the pieces of dark chocolate and continue to stir, keeping the gas flame low.
When the chocolate is melted, remove from heat and continue to mix well.
Let it cool for 4-5 minutes, then transfer the mixture to a tall, narrow container and blend the cream obtained with a mixer for a few seconds.
At this point, whip 1.4 oz of cream and manually add it to the cream obtained previously.
Take the Yule Log out of the fridge and cut two pieces (one larger and one smaller) diagonally from the ends to assemble the log.
For the size, you can adjust about one piece as 4 fingers and the other about 2.
Take a tray where we will serve the Yule Log and place the larger piece on it, cover it with the prepared ganache, then position the other two pieces as in the photo and cover them with the ganache as well.
Finally, whip the cream for the garnish and garnish the Yule Log with a piping bag as I did, or you can choose a decoration of your personal preference.
Once everything is completed, place it in the fridge for at least 1 hour before serving.
It can be stored in the fridge for at least 2-3 days… enjoy your meal.
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