Time: 1 hour 59 minutes
Complexity: hard
Servings: 12

A Yule log (French: bûche de Noël) is a traditional Christmas cake popular in France and French-speaking countries. It originated as a replacement for the pagan custom of burning a Yule log on Christmas Day. Therefore, every French housewife puts forth every effort and skill to ensure her log is as realistic as possible. The base of the cake is a roll of light and spongy genoise sponge cake, spread with coffee or chocolate buttercream. The cross-section of the roll resembles tree rings, and the buttercream on the surface of the log is decorated to resemble tree bark. The Yule log is traditionally surrounded by various woodland-themed figurines. Following the recipe, you can easily make cute mushrooms, holly sprigs, and pine cones out of marzipan. Your cake will be a true highlight of your holiday table.

Ingredients:

Coffee cream

• Protein of 4 large eggs
• 1 cup of sugar
• 24 tbsp (330 g) unsalted butter, softened
• 2 tbsp. dry instant espresso coffee
• 2 tbsp rum or brandy
• 1 layer of chocolate genoise, recipe below

Marzipan

• 220 g almond paste
• 2 cups powdered sugar
• 3-5 tablespoons light corn syrup

Decorating

• Cocoa powder
• Red and green food coloring
• Powdered sugar

Chocolate sponge cake genoise

• 3 large eggs
• 3 large egg yolks
• A pinch of salt
• 3/4 cup sugar
• 1/3 cup cake flour (Spoon flour into a dry measuring cup and level it out)
• 1/3 cup cornstarch
• 1/4 tbsp. alkalized cocoa
• Special equipment: a 25 x 37 cm loaf pan, greased with butter and lined with greased parchment paper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, sugar, butter, coffee, rum, brandy, almond paste, powdered sugar, syrup, cocoa, cake flour

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Preparation:

Step 1
• Prepare the butter cream: In a bowl, beat the egg whites and sugar with a mixer. Place the bowl over a pan of simmering water and whisk gently until the sugar dissolves and the egg whites are hot. Return the bowl to the mixer and beat with a whisk at medium speed until the mixture cools. Switch to the paddle attachment, fold in the softened butter, and continue beating until the cream is smooth. Dissolve the coffee in the alcohol and fold it into the cream.
Step 2
• Remove the sponge cake from the pan and peel off the parchment paper. Invert it onto a clean sheet of parchment paper. Spread half of the buttercream over the sponge cake. Using the parchment paper, roll the sponge cake into a tight log. Transfer to a baking sheet and refrigerate for at least 30 minutes, or until the buttercream has set. Reserve the remaining buttercream for decorating the log.
Step 3
• Prepare marzipan: In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste and 1 cup of powdered sugar and beat on low speed until the powdered sugar is almost completely incorporated. Add the remaining 1 cup of powdered sugar and mix until the mixture resembles fine crumbs. Add half of the corn syrup and continue mixing until a piece of marzipan comes together when squeezed, adding a little more corn syrup as needed; the marzipan will still appear crumbly in the bowl. Transfer the marzipan to a work surface and knead until smooth.
Step 4
• To prepare marzipan mushrooms: Roll 1/3 of the marzipan into a 15 cm (6 in) long cylinder and cut into 2.5 cm (1 in) long pieces. Form half of the pieces into balls. Press the remaining cylindrical pieces (stems) onto the balls (caps) to form mushrooms. Dust with cocoa powder. Make the holly leaves: Mix green food coloring into half of the remaining marzipan and form into a long cylinder. Flatten with the back of a spoon, then loosen the marzipan from the work surface with a spatula. Cut out diamond shapes to make leaves, or use cookie cutters.
Step 5
• Make holly berries: Mix red food coloring into a tiny piece of marzipan and roll it into small balls.
Step 6
• To make the cones, mix cocoa powder into the remaining marzipan. Divide in half and form two cones. Trim the sides of the cones with scissors.
Step 7
• Unfold the cake. Trim the ends diagonally, starting about 5 cm from each end. Place the cut piece on top of the log. Cover the log with the remaining buttercream, spreading it around the curves of the protruding branch. Run a fork or comb over the surface of the buttercream to resemble tree bark. Transfer the log to a platter and decorate with marzipan. Dust the platter and log with a little powdered sugar "snow."
Step 8
• Storage: Store the log at room temperature. Loosely cover any remaining cake and store at room temperature.
Step 9
• Chocolate genoise sponge cake: Position the oven rack on the middle shelf and preheat the oven to 200°C.
Step 10
• Fill a medium saucepan halfway with water and bring to a boil over high heat. Reduce the heat to a simmer.
Step 11
• In the bowl of a heavy-duty mixer, beat the eggs, yolks, salt, and sugar. Place the bowl over a saucepan of simmering water and whisk gently until the mixture reaches approximately 100°F (37°C) (test with your finger). Place the bowl over the mixer with the whisk attachment and beat on medium speed until the egg mixture is cool (test with your finger) and has tripled in volume.
Step 12
• While the eggs are beating, mix together the flour, cornstarch and cocoa.
Step 13
• Sift 1/3 of the flour mixture into the bowl with the beaten eggs. Using a silicone spatula, fold in the flour evenly and scrape down the sides and bottom of the bowl to prevent it from pooling and forming lumps. Fold in another 1/3 of the flour mixture in the same manner, then fold in the remaining flour mixture.
Step 14
• Pour the dough into the prepared pan and smooth the surface. Bake the genoise for about 10-12 minutes, or until the cake is well risen and firm to the touch (be careful not to overbake it, as it will become too dry and difficult to roll).
Step 15
• Using a small knife, loosen the sponge cake from the sides of the pan. Place the cake on a wire rack and let it cool directly on the parchment paper. Remove the parchment paper when the cake is cool.
Step 16
• Storage: Wrap in plastic wrap and refrigerate for a few days. Or wrap twice in plastic wrap and store in the freezer for up to a month.
  
  Recipe Yule log.

Votes: 6

Author of the recipe - Nick Malgieri is an American pastry chef and food writer.