Yule log cake
Time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
For the base/cake
80g sugar
4 small eggs or 3 big
80g flour
1 tsp vanilla extract
For the cream
80g sugar
2 egg yolks
80g dark chocolate
1 tbsp water
180g butter
Utensils:
Two mixing bowls
A spoon
A saucepan
A kitchen towel
A saucepan
Use good-quality cocoa powder for a rich chocolate flavor.
Step-by-step recipe:
In a bowl, crack the 3 egg yolks (Put the whites aside) with the sugar and the vanilla extract.
When the mixture is creamy, add one whole egg and mix for a few minutes with a spatula.
Beat the egg whites until you get stiff peak, Keep aside.
Gradually add the flour to the egg yolk mixture, then gently fold in the egg whites.
Line a rectangular baking tray with lightly buttered parchment paper. Spread the batter evenly.
Bake at 150 °C for 15 minutes.
Remove the cake from the oven and turn it out onto a cold surface without removing the paper.
Cover the cake with a kitchen towel (softened by the steam, it will be easier to roll). When cold down but still warm, roll with the kitchen towel, the cake. It should be very soft and flexible. Do not break it.
Dissolve the sugar in the water over low heat to obtain a thick syrup.
Slowly pour the hot syrup over the egg yolks, whisking continuously until completely cooled.
Add the softened butter and mix until a smooth cream is obtained.
Divide the mixture in two.
Flavor one half with chocolate melted in a bain marie and the other half keep it plain.
Remove the kitchen towel from the cake.
Spread with the plain cream and roll it up lengthwise.
Trim the ends with a knife.
Cover with the chocolate cream and, using a fork, gently drag it lengthwise to imitate bark.
Decorate as desired, then refrigerate
