Christmas Yule Log (Swiss Roll)

Name: Christmas Yule Log (Swiss Roll)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: For one medium yule log (approximately 8-10 people)
Cuisine: European
Ingredients: 100 g type 00 flour; 3 egg yolks; 70 g plant-based butter; Pinch of salt; 80 g cane sugar; 3 tablespoons unsweetened plain yogurt; 400 ml orange juice; 80 g cane sugar; 40 g cornstarch; 200 ml whipping cream; 300 g dark chocolate

Rolled cake covered with chocolate textured like bark and a creamy filling for Christmas Yule Log

How do you prepare a Christmas Yule Log filled with orange cream?

Prepare a thick orange cream and let it cool. Bake a sponge sheet by mixing egg yolks, sugar, yogurt, butter, and flour at 180°C for 15 minutes. Roll the hot sponge in a cloth; once cool, unroll, fill with the cream, and roll again. Cover with chocolate ganache and decorate to resemble tree bark.

Times

Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Rest time: 240 min

Nutrition

Calories: 397 kcal
Protein: 5 g
Fat: 21 g
Carbohydrates: 48 g

Cuisine: European
Diet: Vegetarian

A beautiful and exquisite Christmas yule log that helps decorate our holiday table and then delights us with its spectacular, delicate flavor. We can prepare it the day before so it sets better.

Servings: For one medium yule log (approximately 8-10 people)

Ingredients

100 g type 00 flour
3 egg yolks
70 g plant-based butter
Pinch of salt
80 g cane sugar
3 tablespoons unsweetened plain yogurt
400 ml orange juice
80 g cane sugar
40 g cornstarch
200 ml whipping cream
300 g dark chocolate

Instructions

Start by placing the orange juice, sugar, and cornstarch in a medium saucepan; stir very well.
Cook over medium-low heat; when it has thickened, remove it from the heat, cover with plastic wrap, and let it cool completely.
In a separate bowl, place the egg yolks, sugar, and yogurt.
Melt the butter and let it cool until lukewarm. Blend the ingredients in the bowl, then add the butter.
Add the sifted flour and the pinch of salt.
Mix until you obtain a smooth, homogeneous batter.
Preheat the oven to 180°C (350°F). Take a 30 x 36 cm baking tray, line it with parchment paper, and pour in the mixture.
Bake for approximately 15 minutes. Once it is cooked, remove it from the oven and place it on a clean cloth; remove the parchment paper.
Roll it up gently and let it cool completely.
Once cold, open the cloth and gently unroll it; spread the cream generously over it.
Roll it up again very carefully and, if possible, place it in the refrigerator for a couple of hours. Remove it and cut a small piece of the roll diagonally.
Place the two pieces on parchment paper, shaping them into a log.
Place the chocolate and whipping cream in a small saucepan and melt over medium-low heat, stirring continuously.
Let it cool until lukewarm and cover the log. With a serrated decorating spatula or a fork, create the tree bark lines.
Let it rest for a couple of hours before serving and enjoying.