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Black Forest Christmas Yule Log (Buche de Noël)

What’s Christmas without a Christmas yule log cake. Our black forest Christmas yule log version is absolutely delicious. Light and fluffy with the right about of sweetness and of course – alcohol; it screams festivities!

Black Forest Christmas Yule Log

A little bit of History

The story of the yule log dates back to before the medieval era. Back then, people would gather and burn logs to cleanse the air from the previous year’s events. It symbolized a new beginning. How did it become a cake is a mystery, but who cares as long as there’s always cake at the table, right?


Making a yule log cake can be daunting, especially if it’s your first time. But you’ll be surprised how easy it is to make as long as you follow each step of the recipe and take your time. Make sure to also follow the tips and tricks below to facilitate the task

Tips & Tricks

  • Do not over bake your cake or it will be dry and crumbly thus making it difficult to roll.
  • You also want to roll your cake while it is still warm. Warm cakes are more pliable and easier to manipulate. This will prevent your cake from cracking.
  • Ensure that all your equipment and ingredients for the whipping cream are fridge cold. This will allow your cream to gain more volume and thus be fluffier and lighter.
  • Make sure to chill your log before decorating and serving, at least 2 hours. This will allow the cake, mascarpone cream and syrup to absorb each others’ flavor and thus enhance the taste of the cake. It is also important to refrigerate it in an airtight container or to cling it so as to prevent the cake from over drying.

Click here to check out our Festive menu and table setting for even more inspiration!

Black Forest Christmas Yule Log

Course: Something Sweet, DessertDifficulty: Difficult
Servings

8

servings
Prep time

45

minutes
Total time

3

hours 

Ingredients

  • Cake
  • 6 large egg yolks, at room temperature

  • 150g (¾ cup) castor sugar

  • 5 large egg whites, at room temperature

  • Pinch of salt

  • 40g (½ cup) unsweetened cocoa powder

  • Syrup
  • 150ml (⅔ cup) water

  • 100g (½ cup) castor sugar

  • 20ml (1tbsp) Kirsch, optional

  • Mascarpone cream
  • 1 teaspoon unflavoured gelatin powder

  • 1 tablespoon water

  • 238g (1 cup) heavy whipping cream

  • 238g (1 cup) mascarpone cream

  • 32g (4 tbsp) of icing sugar

  • 1 teaspoon vanilla extract

  • Assembly & Presentation
  • Fresh Cherries

  • Brandied cherries, optional

  • Cherry Jam (Cerises Griottes, from Bonne Maman)

Directions

  • Cake
  • Preheat the oven to 180C and line a 22 X 33cm (9X13-inch) rimmed baking tray with parchment paper.
  • In the bowl using an electric mixer fitted with the whisk attachment, beat the egg yolks with 6 tablespoons of the sugar at high speed until the mixture is pale and fluffy, and leaves a ribbon trail when the whisk is lifted (about 3 minutes)
  • In another bowl, whisk your egg whites until stiff peaks as follows; add the egg whites and salt to the bowl and beat at moderately high speed until soft peaks. Gradually add the remaining 6 tablespoons of sugar and continue beating until the whites are stiff and glossy
  • Then gradually fold in the egg whites into the egg yolk mixture using a rubber spatula
  • Sift in the cocoa powder into the egg mixture, in 2 batches, and gently fold in until fully incorporated
  • Spread the batter evenly onto your baking tray and bake for 18-20mins or until an inserted skewer comes out dry; rotating the pan halfway through.
  • Once baked, remove the tray from the oven and invert the cake onto a tea towel.
  • Starting from the short edge, with the aid of the tea towel, roll the cake into a log. Allow to cool
  • Syrup
  • While the cake is baking, prepare your sugar syrup.
  • In a saucepan, combine the water and sugar and bring to a boil over medium-high heat.
  • Allow the syrup to boil until the sugar is completely dissolved, stirring occasionally with a wooden spoon.
  • Once dissolved, remove from the heat and mix in the kirsch.
  • Set aside to cool
  • Mascarpone cream
  • Ensure all your ingredients (except for gelatin powder) and equipment (bowl x 2 – Bowl A + Bowl B; whisk; spatula) are refrigerator cool. Place them in the refrigerator at least an hour before making the mascarpone cream. This will allow your cream to thicken fast and gain more volume.
  • In a bowl, sift your icing sugar and set aside
  • In a microwaveable bowl, combine the gelatin and water. Let it sit for 5 mins to bloom.
  • Remove your bowls, whisk and creams from the fridge.
  • In bowl A, whisk the mascarpone cream until it is light and fluffy
  • In bowl B, pour the heavy cream and start whisking. Start on low and gradually increase to medium high speed. Whisk until mixture starts to thicken.
  • Add in the vanilla extract.
  • While whisking on medium speed, gradually add in the icing sugar. Whisk until soft peaks form
  • Microwave the gelatin for 5 seconds intervals until it’s melted. You want the gelatin to be in liquid form but not hot
  • While whisking on low speed, add the gelatin to the heavy cream in a thin stream. Increase speed to high and beat until stiff and shiny peaks.
  • Using a rubber spatula, fold in the heavy cream into the mascarpone in 3 batches. Then set aside
  • Assemble & Presentation
  • Unroll the cake and spread the mascarpone cream evenly over it
  • Follow with a layer of cherry jam and if using any, a few brandied cherries
  • Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet, cover cake with clingfilm or a tea towel and refrigerate until well chilled
  • Before serving, decorate your log using the fresh cherries and remaining mascarpone cream
Recipe inspired by Food and Wine, Delish and Phillipe Etchebest
Alison Signature
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