In the most eagerly awaited period of the year the traditional Yule Log cake is a festive must! Below you’ll find the ingredients and the procedure for making our coffee version of this Christmas treat!
Coffee Yule Log: ingredients for 8 people
For the sponge
- 150 gr all-purpose baking flour.
- 240 gr sugar, preferably granulated.
- 8 eggs.
For the cream filling
- 4 egg yolks.
- 50 gr corn flour.
- 100 gr sugar, preferably granulated.
- 200 ml milk.
- A dash of liqueur, such as brandy.
- 100 gr dark chocolate.
- An espresso cup of coffee. For this recipe, we recommend you use a delicate, aromatic blend such as 100% Arabica 100% for moka or the capsules with the finest organic varieties of Arabica.
For the frosting
- 250 ml whipping cream.
- 100 gr dark chocolate and a teaspoonful of powdered coffee.
For decorating the cake
- Flavoured cocoa powder.
- Instant coffee.
- Christmas cake decorations.
How to make the Yule Log
- To make the sponge mixture for your Coffee Yule Log cake, beat the eight egg yolks with the granulated sugar, the vanilla flavouring, and a pinch of salt.
- Next, add the sifted flour and the egg whites, whipped until stiff.
- Pour the mixture onto a baking tray lined with greased parchment paper until it is 1 cm thick and bake at 200° per 10 minutes or until golden brown.
- Leave to cool for an hour, then roll up and place in the fridge for another hour.
The cream filling
- To make the cream filling, combine the eggs with the sugar to obtain a smooth, pale-coloured mixture.
- Add the brandy and the cup of coffee. Finally, add the cocoa and mix well.
- Take the rolled sponge out of the fridge and unroll very gently. Pour the coffee cream onto the centre of the sponge and spread evenly all over the surface with a spatula.
- Now roll up the sponge tightly, wrap it in clingfilm and put it back in the fridge for about three hours.
- Remove the roll from the fridge and, with a sharp, wide-bladed knife, cut two pieces, each about 3 cm long, diagonally at the ends.
- Melt the chocolate over a bain-marie and add the butter, sliced into pieces. Then leave to cool before adding the cream.
- Now spread some of the cream mixture on one side of the two pieces you have cut, and on each end of the roll.
- Cover everything with the cream, leaving aside the cut parts, then use a fork to make the characteristic lines on the frosting that will make it look like a traditional Yule log. Leave in the fridge for two hours before serving.
Finally, dust lightly with cocoa powder and instant coffee, both preferably sifted. Decorate with Christmas cake decorations, available from any baking supplies shop and in most supermarkets. You can always let your creativity run wild and follow your inspiration, but for a traditional look we recommend using red decorations or others that give off a Christmas vibe!
Our coffee recipes are unique, discover and enjoy them now! Bon appetit!