My yule log

My yule log

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

This pudding is heavenly and takes a bit of work. It’s not difficult, but please do read the recipe through carefully before you start. Personally, I love a project like this and I always make the cake part the day before and then decorate with the ganache on the day of serving.

Ingredients

Quantity Ingredient

For the croquant cream

Quantity Ingredient
150g caster sugar
350g mascarpone
6 tablespoons double cream
4 tablespoons icing sugar
1 vanilla pod, split in half lengthways and seeds scraped out

For the sponge

Quantity Ingredient
butter, for greasing
6 egg yoks
5 egg whites
175g caster sugar
50g cocoa powder, plus extra for dusting
pinch salt

For the ganache

Quantity Ingredient
170g dark chocolate, broken into pieces
2 tablespoons butter, in pieces
150ml single cream

To decorate

Quantity Ingredient
200g marzipan edible gold dust

Method

  1. To make a caramel for the croquant cream, add the sugar to a dry pan and let it melt gently over a medium heat. Stir gently until golden brown, but take care not to let it turn dark brown or it will have a bitter taste. Pour the caramel onto a sheet of baking parchment and leave to harden.
  2. Mix the mascarpone, cream, icing (confectioners’) sugar and vanilla seeds. Wrap the hard caramel in a tea towel and break it up with a rolling pin until it has the texture of tiny oats. Fold into the mascarpone mixture and refrigerate. Preheat the oven to 180°C and line a 25 x 35-cm baking tin with baking parchment. Butter the parchment.
  3. For the sponge, whisk the egg whites until stiff, then whisk in half the sugar, a little at a time, until it is all incorporated and the mixture is a shiny, stiff meringue. Whisk the egg yolks in a separate, large bowl with the remaining sugar until fluffy and pale, then sift in the cocoa powder and salt. Fold the meringue into the egg yolk mixture then spread gently and evenly into the lined tin. Bake for 10 minutes then remove from the oven and leave to cool for 5 minutes. Place a clean piece of baking parchment on the work surface, dust with cocoa powder and invert the baking tin onto it. Carefully lift off the tin and peel off the baking parchment.
  4. Spread the croquant cream over the sponge and roll it up from one long side, using the cocoa-dusted parchment underneath to help you and to keep the roll very tight, which is essential. With the parchment still wrapped tightly around it, refrigerate for at least 2 hours, or overnight.
  5. To make the ganache, put the chocolate and butter into a heatproof bowl over a pan of simmering water, making sure the bowl is not touching the water. Melt, then remove the bowl from the pan, add the cream and stir until well combined and spreadable. Spread the ganache over the Yule log, then drag a fork lightly through it, so it resembles a little log.
  6. Roll out the marzipan to a 2–3-mm thickness then, using a small knife or a leaf-shaped cookie cutter if you have one, cut out leaves. Press them gently onto the cake and, last but not least, sprinkle with gold dust.
Tags:
Scandinavian
Danish
Swedish
comfort food
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