The Yule Log, or Bûche de Noël, is more than just a cake—it’s a holiday tradition! 🌟 This decadent dessert is crafted to resemble a festive log, symbolising warmth, joy, and togetherness during the winter season.
Share this timeless treat with loved ones and make your holiday gatherings even sweeter. It’s not just dessert—it’s a tradition!
This year, create memories with a Yule Log that captures the magic of the season. Have you tried it yet?
Let us know your favourite flavours or toppings in the comments!
Ingredients for cake :
- 6 egg yolks
- 6 egg whites
- 130 g sugar
- 50 g cacao powder
- A pinch of salt
- Vanilla essence
- 3 Tbl spoon flour
Ingredients for French butter cream:
- 6 egg yolks
- 200 g butter
- 160 g sugar
- 5 tablespoons water
- Caramelised walnuts
Procedure:
- Start the recipe by making the cake batter. Break the eggs and separate the egg yolks from the egg whites.
- With the help of an electric mixer start mixing the egg yolks with half of the amount of sugar, vanilla essence and a pinch of salt. The mixture must thicken, double in volume and be pale in color.
- In the same bowl with the egg yolks add cacao powder and with a spatula gently incorporate the cacao into the yolk mixture then put the bowl aside.
- The next step is to whisk the egg whites with an electric mixer, until its start forming air bubbles.
- Add the other half of sugar to the egg white mixture and whisk until it double in size and start to thicken, having a marshmallow consistency.
- Gradually, add the whisked egg whites over the egg yolks and cacao mixture then gently with a spatula start folding the egg whites. Repeat the process until all the egg whites are incorporated in the egg yolks and cacao mixture.
- At the end add flour and gently incorporate it to the batter.
- Pour the batter into a tray lined with baking paper and spread it into an even layer, with a thickness of 3 to 4 cm.
- Bake in the preheated oven for 15 minutes at 170 Celsius, then let the cake cool down for 5 minutes.
- Drizzle some powder sugar on a kitchen towel. Release the cake from the baking paper then flip the tray over the kitchen towel.
- Gently pill the baking paper then roll the kitchen towel while the cake is warm, keeping the flexibility of the cake and avoid breaking it.
- Leave the cake to cool down in the kitchen towel.
- Meantime, make the caramelised walnuts. In a saucepan add 120 g sugar and let it melt over medium heat.
- When the sugar is melted add 100 g grounded walnuts and mix until all the walnuts are coated with the melted sugar.
- Pour the mixture on a cutting board coated with a thin layer of oil and let it cool down and harden, then with the help of a blender blend the caramelised walnut to a powder.
- The last step in our recipe is to make the French buttercream. In a saucepan make a simple sirup by adding sugar and water. Let it bring to a boil and rich the temperature of 115 Celsius.
- In a bowl stat whisking the egg yolks until it become pale in color then slowly add the sirup and whisk until it starts to thicken.
- Gradually add to the mixture, butter which must be soft and at room temperature.
- After all the butter is incorporated add the caramelised walnuts and mix until well distributed in the buttercream.
- After the French buttercream is done, it is time to assemble the cake.
- Gently unroll the kitchen towel and spread 2/3 of buttercream into an even layer then roll the cake back.
- Mix cacao powder in the remaining 1/3 of buttercream, then spread on top of the cake on an even layer.
- Let it rest in the fridge for 30 minutes and serve with family and friends.
