1 Yule Log, 3 Variations
20 MIN
15 MIN

1 Yule Log, 3 Variations


    Yule Log

  • 5 eggs
  • 3/4 cup (180 ml) flour
  • 1/2 teaspoon (2.5 ml) baking powder
  • 2 tablespoons (30 ml) unsalted butter, melted
  • 1/2 cup (125 ml) of sugar

    German Chocolate Topping

  • 3/4 cup (180 ml) pecans, coarsely chopped
  • 1 cup (250 ml) coconut, grated
  • 1 cup (250 ml) sweetened condensed milk
  • 3 egg yolks
  • 1/3 cup (75 ml) unsalted butter, softened
  • 1 teaspoon (5 ml) vanilla extract
  • Cocoa powder

    Jam and White Chocolate Topping

  • 1/2 cup (125 ml) raspberry or strawberry jam
  • 1 1/2 cups (375 ml) 35% cream
  • 12 oz (360 g) white chocolate, chopped

    Black Forest Topping

  • Kirsch (optional)
  • 1 cup (250 ml) 35% cream
  • 2 tablespoons (30 ml) vanilla extract
  • 4 oz (120 g) semisweet chocolate, grated
  • 1 cup (250 ml) morello cherries
  • Chocolate curls, for garnish


Yule Log

  1. With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line a 38 cm x 25-cm (15 x 10-inch) baking sheet with parchment paper and butter.
  2. In a bowl, beat the eggs with an electric mixer until frothy. Add the sugar and vanilla. Beat until the mixture thickens, about 5 minutes.
  3. In a bowl, sift the flour and baking powder. Gently fold into the first mixture with a spatula. Stir in the butter. Spread the batter onto the baking sheet. Bake for approximately 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  4. Invert the cake immediately roll and let cool. Unroll and spread the chosen filling.

German Chocolate Topping

  1. In a skillet, toast the pecans and coconut. Set aside.
  2. In a saucepan, heat the condensed milk, egg yolks and butter. Cook stirring over low heat until it thickens, about 5 minutes. Add the pecan mixture and vanilla. Blend well. Let cool to room temperature.
  3. Frost the cake with this topping and roll. To decorate, dust with cocoa or garnish with a recipe for white chocolate frosting (recipe below).

Jam and white chocolate topping

  1. In a saucepan, Bring the cream to a boil Remove from the heat and add the chocolate. Let melt for 5 minutes without stirring.
  2. Stir until the mixture is smooth. Cover and refrigerate until it is cold.
  3. In a bowl, whip the white chocolate mixture until the texture resembles soft whipped cream.
  4. Spread the jam on the cake and roll. Spread the frosting on the log, making streaks with a fork to imitate the bark of a tree.

Black Forest topping

  1. Moisten the unrolled cake with Kirsch.
  2. In a bowl, whip the cream, sugar and vanilla. Spread over the cake. Sprinkle with the chocolate and garnish with the cherries.
  3. Roll the cake and refrigerate 1 hour before serving.
  4. To decorate, frost the log with whipped cream and chocolate shavings. Keep the log in the refrigerator.