An easy delicious coffe flavoured yule log is perfect for holidays because of it's nice colour and flavour. This is very good for chocolate haters . It is specially good for Christmas dinner to end it within a festive dessert.
Baking time; 10 minutes
Ingredients
For the rolled cake
5 egg yolks
100 g sugar
60 g flour
4 egg whites
30 ml of melted unsalted butter
Icing sugar
For the coffee cream
500 ml of milk
15 ml of instant coffee
5 ml vanilla
5 egg yolks
130 g sugar
50 ml all purpose flour
300 ml softened butter
Decorations
Meringue mushrooms
Chocolate chips
Preparation
Making the cake
Heat the oven to 350 ° F. Melt the butter in a saucepan. Set aside.
Whisk the egg yolks and sugar with a mixer on medium speed for 5 minutes. Incorporate the flour without working it too much.
Whisk the egg whites until stiff. As soon as the eggs start to rise, add 5 ml of sugar.
Pour the whipped egg whites and the melted butter over the egg yolks and sugar mixture. Fold everything delicately with a rubber spatula.
Spread the mixture on a baking sheet covered with baking paper and greased previously, to a thickness of about 2 cm. Bake for 7-10 minutes.
Remove from the oven, remove the edges and turn out onto a cloth generously dusted with icing sugar. Remove the paper, cut the crusts and roll in the cloth. Cool well.
Note: You can roll the cake in plastic wrap and freeze it .
Making coffee butter cream
In a saucepan, pour the milk, coffee and vanilla and bring to a boil. Meanwhile, beat egg yolks and sugar with a mixer for 5 minutes on medium speed.
Then add the flour while continuing to beat.
When the milk is boiling, pour half the milk over the mixture of egg yolks, sugar and flour and whisk vigorously. Pour this mixture into the milk and boil for 3 minutes, whisking occasionally.
Remove the pan. When the cream is almost cold, incorporate the softened butter in small pieces, beating well.
If you make the log immediately, do not reserve this mixture in the cold. Otherwise refrigerate and leave at room temperature for 2 hours before using.
Garnish
Unroll the cake and put it on a dish: Spread half the coffee buttercream in an even layer and roll up.
Wrap the log in 1 cling film and keep cool for 1 hour.
Then cut 2 slices of log at each end so as to represent 1 branch
Put the rest of the coffee butter preparation in a piping bag and garnish the log. Sprinkle with icing sugar, garnish with mushrooms made from meringue if desired. Keep in cool until serving.
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