Easy Yule Log Recipe - Christmas Bûche de Noël Cake
The easy Yule Log/Bûche de Noël cake is based on a roulade fluffy dough. Swiss rolls are made the same way but the difference with the yule log is the decoration. The yule log is best enjoyed within 48 hours of its inception as it tends to remain soft during that time.
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Servings: 12 slices
For the dough:
- 4 Eggs yolk and egg whites separated
- 1 cup Sugar
- 2 teaspoons Vanilla Sugar or regular sugar + few drops vanilla extract
- 1 1/8 cup All Purpose Flour
so that the dough doesn't stick:
For the syrup:
- 1/2 cup Water
- 1 Tablespoon Sugar
- 1 Tablespoon Rum dark variety preferred
For the Filling:
- 1 1/2 cups Chestnut Puree sweetened version
For the decoration:
- 7 ounces Chocolate baking more then 65% cocoa
- Raw marzipan/Almond paste to create little figures and food coloring optional
Separate your egg yolks and egg whites, keep the egg whites at the side at first. First, mix and beat your egg yolks with the sugar, vanilla sugar and all-purpose flour until the content is almost light pastel yellow in color.
Then beat your egg white stiff until you have a stiff snow. Test that the egg whites are stiff enough by turning the bowl with the snow upside down, the snow shouldn't fall out. Fold the egg whites carefully into the previously prepared egg yolk mixture. The aim should be that the mass remains fluffy to a certain extend and that the content is well incorporated. Don't mix the egg whites in but fold it in, this is important to keep the airiness in the mass!
Preheat your oven to 200 Celsius/390 Fahrenheit.
Keep a large rectangle baking tray ready with a baking sheet/parchment. Oil the baking sheet a bit with a kitchen brush. Add the whole mass on the parchment and spread it out evenly with a baking spatula. Bake the roulade dough for more or less 10 minutes golden brown at 200 Celsius/390 Fahrenheit.
While the dough is baking prepare a syrup with the water, sugar, and rum. Mix and heat it up until the sugar is molten. Then once the cake mass is baked but still warm pour the syrup equally all over the cake mass. This will help to keep the yule log nice soft and juicy from the inside.
Next spread the chestnut puree equally all over the mass and roll in carefully to create the roulade/swiss roll.
At last keep cooking chocolate to melt and cover the whole roulade evenly with the molten chocolate. Then cut off both ends diagonally and place on top of the chocolate on the yule log. This will give the impression of a log stump on both ends.
Add the rest of the chocolate on all ends so that the yule log is completely covered in chocolate.
At last you can add decoration such as marzipan figurine and icing sugar deco pieces. I made a mushroom and a snail of raw marzipan and painted them with some red food coloring. You can get creative at this point.
- In this yule log recipe, the filling is with a chestnut paste. You can make your own or use a store bought ready made a chestnut paste. You can also use jam as a filling or flavored whipped cream or even chocolate!
- Decorate with Marzipan figurines by shaping your own raw marzipan paste into little cute shapes. I made once creepy looking marzipan figurines for Halloween, but you can use the same tips and recipe to make cute looking Christmas marzipan figurines.
Serving: 96g | Calories: 256kcal | Carbohydrates: 45g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 24mg | Potassium: 167mg | Fiber: 1g | Sugar: 26g | Vitamin A: 85IU | Vitamin C: 7.2mg | Calcium: 17mg | Iron: 1.4mg