Log Cake
A Log Cake, often referred to as a Yule Log or Bûche de Noël, is a traditional holiday dessert that is shaped and decorated to resemble a log. This particular version involves a light, airy sponge cake made with eggs, sugar and flour, and flavoured with vanilla and orange peel for a hint of zest. The sponge cake is then rolled up with a luscious cream made from whipped cream, mascarpone cheese, hazelnut spread and dark chocolate.
This cake holds a special place in the heart of festive traditions, especially during Christmas. Originating in France, this dessert symbolizes the ancient practice of burning a yule log to bring good fortune in the coming year.
The cake is not only delicious but also visually stunning. It's typically decorated with more cream, and sometimes dusted with powdered sugar to resemble snow or marshmallows to look like mushrooms. The result is a festive, decadent dessert that is both a treat for the taste buds and a centerpiece for your holiday table.
Separate the egg whites from the yolks.
Mix the egg whites with a pinch of salt until soft peaks, then gradually add 140 g of sugar and continue mixing until stiff peaks.
With a mixer mix the egg yolks with the rest of the sugar, vanilla sugar and orange peel for 2-3 minutes. Then mix in melted butter and flour into the egg yolks untill incorporated.
With a spatula fold the egg whites and chopped roasted hazelnuts into the batter until just combined.
Spread the mixture over a whole lined baking sheet and bake in a preheated oven at 180°C/356°F for 13-15 minutes, then cool down to room temperature and remove the baking paper.
Mix the orange juice with icing sugar, then with a brush spread it over the sponge cake.
Whip the whipping cream until soft peaks, now add mascarpone cheese, melted hazelnut and dark chocolate, then continue mixing until stiff peaks.
Cover the sponge cake with half of the cream and cut into three wide strips. Roll the first strip, then place it on the second strip and continue rolling and do the same with the third strip, making a log of a cake.
Turn the cake over and place it on a plate a refrigerate for 2 hours.
Frost the cake with the rest of the cream and refrigerate overnight.
Log Cake
Ingredients
Instructions
- Separate the egg whites from the yolks.
- Mix the egg whites with a pinch of salt until soft peaks, then gradually add 140 g of sugar and continue mixing until stiff peaks.
- With a mixer mix the egg yolks with the rest of the sugar, vanilla sugar and orange peel for 2-3 minutes. Then mix in melted butter and flour into the egg yolks untill incorporated.
- With a spatula fold the egg whites and chopped roasted hazelnuts into the batter until just combined.
- Spread the mixture over a whole lined baking sheet and bake in a preheated oven at 180°C for 13-15 minutes, then cool down to room temperature and remove the baking paper.
- Mix the orange juice with icing sugar, then with a brush spread it over the sponge cake.
- Whip the whipping cream until soft peaks, now add mascarpone cheese, melted hazelnut and dark chocolate, then continue mixing until stiff peaks.
- Cover the sponge cake with half of the cream and cut into three wide strips. Roll the first strip, then place it on the second strip and continue rolling and do the same with the third strip, making a log of a cake.
- Turn the cake over and place it on a plate a refrigerate for 2 hours.
- Frost the cake with the rest of the cream and refrigerate overnight.
