Traditional Christmas Yule Log Cake

 

 

Traditional Yule Log Cake, a chocolate Swiss roll with chocolate whipped cream filling and shaped like a log is an easy to bake Christmas must. And what’s better than a wonderful chocolate Swiss roll to keep the home fires burning throughout the holiday season!

 Ingredients:

Egg yolk                    8 pc

Egg white                 8 pc

Sugar 1                     60gm

Sugar 2                     140 gm

Vanilla  extract        4 tsp

A/P Flour                 160gm

 

Method:

  •  Sift flour and cocoa powder together.
  • Whisk egg yolk, vanilla extract and sugar 1 with an electric mixer until light and fluffy.
  • Whisk egg white with an electric mixer until medium-firm peak and add sugar 2 little by little (French Meringue).
  • Add a little of the egg white to the egg yolk mixture and fold together.
  • Mix the rest of the egg white smooth with a spatula until creamy, but still firm and add the flour and cocoa mix continuously while folding mix until just combined.
  • Spread mixture to the two baking  tray (925x22cm)
  • Bake it in a preheated oven at 180 C for 5-6 minutes.
  • After baking, turn the swiss roll over onto baking paper, sprinkled with custard sugar and peel of the baking paper it was baked on.
  • Spread the chocolate frosting on it and roll up tightly using the baking paper. Set it in the fridge.
  • After cut into the shape, you are looking for and decorate with chocolate frosting.

Chocolate Frosting:

Ingredients:

Dark chocolate 55%      800 gm

Whipping cream            800 ml

Icing sugar                      2 tsp

 

Method:

In the saucepan melt together cream, chocolate, and icing sugar.

Chill until very cold.

Whisk on high speed until stiff.

Use 1/3 of the frosting for line the swiss roll, 1/3 of the frosting used for decorating the cake.

Decoration:

Dark chocolate shaving

Icing sugar

Hazelnuts  in golden powder

Colored sugar paste

Meringue

 

Meringue:

Egg white            45 gm

Custard sugar     50 gm

Cream of tartar   2 gm

Method:

Whisk egg white until firm peak.

Drizzle custard sugar slowly and continue whisking.

Pipe the meringue into a mushroom shape and bake at 100 C in a preheated oven venting valve open until dry.

Maia Tsakanova

Baking has always been a passion for Chef Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels & production houses such as Marriot, TGP Group, and Pro Bake, Chef Maia has done it all to learn and improve her skills & Knowledge. Maia’s career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which only pushed her to go further and explore more in the world of patisserie. Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience in different sectors of the industry has helped her gain immense knowledge that she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

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