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Yule Log

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We hope you got benefit from reading it, now let's go back to yule log recipe. You can cook yule log using 24 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Yule Log:

Provide of For the sponge.
You need of Eggs -.
Prepare of Caster Sugar -.
Get of All purpose flour -.
Provide of Cocoa Powder -.
You need of Baking powder -.
Provide of Salt -.
Take of Vegetable oil.
You need of cream For the mocha.
Use of Butter (approx) -.
Provide of Icing Sugar (xtra needed as per requirements) - as required.
You need of Milk -.
Take of Vanilla essence -.
You need of coffee Fresh strong -.
Take of Mascarpon cheese (optional).
Get of chocolate butter cream For the.
Get of Butter around.
Use of Icing sugar - little less than.
You need of Cocoa powder.
Take of Milk - as required.
Prepare of hazelnut For the crunch.
Provide of Hazelnut - finely chopped.
Use of Brown sugar -.
Get of Butter.

Instructions to make Yule Log:

For the cake: Preheat the oven to 180 degrees..
Beat the egg yolks,sugar and essence till light in colour..
Sift the flour, cocoa, baking powder and salt. Fold this into the egg yolk, along with veg oil. until mixed well..
Beat the egg whites till they form stiff peaks. Fold the cocoa mixture into the eeg white mixture carefully till well combined. Mix in one direction..
Place butter paper in a rectangular/jelly roll pan (35 x 25 cm). Pour this mixture and bake till tooth pick comes out clean. As it is a thin cake it takes less than 15 minutes to bake. Test with toothpick inserted right after 10 minutes..
Invert the cake immediate onto a butter paper dusted with icing sugar. Cover it with a tea towel and let the cake cool down.
For the mocha cream: Beat butter till soft. Add coffee, essence and beat again. Slowly add the icing sugar. Add 2 tbsp milk. Keep beating till you reach spreading consistency. If butter-cream is loose add icing sugar and if it is dry add milk, till you reach creamy consistency. You may add mascarpone to this. In that case the amount of butter can be reduced a little say by about 15 g..
For the chocolate butter cream: Beat butter till soft. Add icing sugar and cocoa. Beat again and add milk/sugar to adjust the consistency till you get a spreadable creamy butter-cream..
For the crunch - Melt brown sugar in a deep pan. When it begins to melt add in the hazelnuts. Stir so that all the nuts are coated with sugar. Add the butter and keep on low fire till all the sugar and butter melted. Pour/spread this onto a butter sheet. Powder it coarsely once dry and hard..
To assemble : Transfer the cake slowly on to a tea towel. Spread the mocha cream on to the cooled down cake. Sprinkle the crunch. Make sure there are no big chunks/pieces as it will make rolling difficult. Carefully roll it inside from the long end with the help of cloth- simultaneously from the sides and the center. Cling wrap it tightly and keep it in the fridge for half an hour. Remove it from the fridge, spread the chocolate butter cream. And decorate as you like. It is to be refrigerated....
Tips - If you make a very thick cake it will crack while rolling. So make sure your cake pan is correct size. If your pan is small you may make cupcakes with rest of the batter. Small cracks in the center are fine and will be covered with chocolate butter-cream. Also if your cake is over-baked and dry it will crack as well. make sure all the ingredients for the butter cream and cake are at room temperature. I dont have very accurate measurements for frostings. I adjust according to consistenc....

Mary Berry shows you how to make a foolproof chocolate yule log a.k.a Bûche de Noël. It's utterly delicious and a perfect alternative to Christmas pudding! Whether you call it a yule log, chocolate roulade or Bûche de Noël, this decadent showstopper is sure to be a hit at Christmas. Find yule log stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

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