If there’s a dessert that can’t be missed on the Sunday or holiday table, it’s certainly the homemade Yule Log. It’s one of those desserts that instantly creates an atmosphere: soft, delicious, and scenic, perfect for impressing guests without too much fuss. The great thing is that the Yule Log recipe is much simpler than it seems: just prepare a soft sponge cake, fill it with an irresistible cream – in this case, hazelnut – and cover it with a glaze of dark chocolate and chopped hazelnuts.
The result? A traditional dessert that looks like it came out of a pastry shop but can be easily made in your kitchen.
What I love about this recipe is its versatility: you can customize the filling with orange jam, mascarpone cream, or whipped cream, and decorate it with powdered sugar, red fruits, or rosemary sprigs for an even more festive touch. Furthermore, it’s a dessert that keeps well in the fridge, so you can prepare it the day before and enjoy the party without stress.
In short, the simple and delicious Yule Log is the perfect choice if you want a dessert that combines tradition, beauty, and taste.
Making it will be a creative and fun moment, and with just a few ingredients, you’ll bring a dessert to the table that smells like celebration and will make both adults and children happy.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
- 5 eggs
- 3/4 cup cups flour
- 1/2 cup cups sugar
- 1 teaspoon baking powder
- as needed hazelnut cream
- 7 oz oz dark chocolate
- 1/2 cup cups chopped hazelnuts
- 3 1/2 tablespoons tbsp sunflower oil
Tools
YULE LOG: EASY AND DELICIOUS RECIPE WITH HAZELNUT CREAM
- 1 Baking Tray baking tray
- 1 Mixer mixer
- 1 Small Pan small pan
Steps
YULE LOG: EASY AND DELICIOUS RECIPE WITH HAZELNUT CREAM
Prepare the sponge cake for the yule log:
Beat the egg whites until stiff.
In another bowl, mix the yolks with the sugar until you get a light and fluffy mixture.
Add the sifted flour and baking powder, mixing well.
Gently fold in the beaten egg whites.
Spread the mixture on a tray lined with dampened and squeezed parchment paper.
Bake at 356°F for about 18 minutes.
Once baked, immediately roll the sponge cake with the help of the parchment paper and let it cool.
Unroll the sponge cake and evenly spread the hazelnut cream.
Roll it again to form the yule log.
Melt the dark chocolate in a bain-marie.
Pour it into a bowl and add the chopped hazelnuts and sunflower oil, mixing well.
Place the yule log over two glasses spaced apart, cover the surface with parchment paper, and coat the dessert with the chocolate.
Let it cool until the coating is crunchy.
✨Tips
Use fresh eggs: beating the egg whites well is essential for obtaining a soft and light sponge cake.
Don’t overbake: the sponge cake should remain elastic, so it doesn’t break when rolled up. Check the baking and remove from the oven as soon as it’s golden.
Roll it immediately: as soon as it’s baked, roll the sponge cake with the parchment paper. This way, it will keep its shape and be easier to fill.
Delicious filling: hazelnut cream is a classic, but you can also try with orange jam, mascarpone cream, or whipped cream for lighter variations.
Crispy coating: dark chocolate with chopped hazelnuts gives an irresistible touch. If you prefer, you can use milk or white chocolate for a milder effect.
Christmas decorations: powdered sugar, red fruits, rosemary sprigs, or small sugar decorations will make your Christmas Yule Log even more scenic.
Make it in advance: the yule log keeps well in the refrigerator for 1-2 days. In fact, it becomes even better because the flavors meld.
Gluten-free variants: you can replace all-purpose flour with rice flour or gluten-free mix for a dessert suitable for everyone.
