How to make a Yule Log Cake – a French Christmas tradition. This cake consists of a chocolate sponge with a chocolate buttercream and meringue mushrooms.
I have to make a confession – I was SO not excited about this month’s Daring Baker’s challenge. Why, you ask? Well, it requires decorating. And we all know how I feel about my decorating skills. I have been scared to death, and putting it off for as long as I could. I even contemplated skipping this month. In all honesty, it’s been a crazy month, and I really haven’t had time to do it – until today. It took me ALL day, but I did finish it, and guess what? I’m actually a little bit proud of it. I know it won’t be the prettiest, fanciest, best looking Yule Log out there. But I didn’t think I could do it – I thought mine would end up looking like a pile of you-know-what. But it actually looks like a log.
This month’s challenge is brought to us by the founders of the DB – Lisa at La Mia Cucina, and Ivonne at Cream Puffs In Venice. The recipe for the genoise cake, the mushrooms and the outside buttercream come from Nick Malgieri’s Perfect Cakes.
We were allowed a few modifications, and these are the things I changed.
1 – Since I’m not a coffee drinker, I changed the buttercream to a chocolate buttercream, versus the coffee buttercream. I melted about 2 1/2 ounces of semi-sweet chocolate, and when it was cooled, I stirred it in at the end. I didn’t want the frosting to be too chocolate-y, and I think this amount of chocolate ended up perfectly.
2 – I filled my cake with a caramel buttercream. I was going to add hazelnuts as well, but realized I didn’t have any at home, and didn’t want to go back to the store!! This only makes a small amount, barely enough to fill the middle of the cake, so try not to eat too much before it makes it to the cake! This is the first time I’ve made this buttercream, and it was delicious! I will be using this recipe again!!
3 – I changed the genoise to chocolate. Since I only had a half sheet pan, I had to use the adjusted measurements.
4 – I also added on sugared cranberries. (These are delicious!!)
Since I have lots going on before Christmas, I won’t be posting anything else until after Tuesday. I will be around to see all of the Yule Logs out there, so if you haven’t heard from me yet, I’ll visit eventually!! To see the rest of the creations (going up today – the 22nd, and tomorrow, the 23rd) check out the Daring Bakers Blogroll.
I wish everyone a very Merry Christmas. I hope you will all be surrounded by family, friends, and the true meaning of Christmas!!
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Yule Log Cake
- Category: Dessert
- Method: Baked
- Cuisine: French
Description
How to make a Yule Log Cake – a French Christmas tradition. This cake consists of a chocolate sponge with a chocolate buttercream and meringue mushrooms.
Ingredients
Cake:
- 4 egg yolks
- 4 eggs
- pinch of salt
- 1 cup sugar
- 1/3 cup cake flour
- 1/3 cup cornstarch
- 1/3 cup cocoa
Caramel Buttercream:
- 2 egg whites
- 1/2 cup brown sugar
- 1/3 cup + 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
Chocolate Buttercream:
- 2 egg whites
- 1/2 cup (3 1/2 ounces) sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 2 1/2 oz semi sweet chocolate
Meringue Mushrooms:
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (3 1/2 ounces/105 g) granulated sugar
- 1/3 cup (1 1/3 ounces/40 g) powdered sugar
- Unsweetened cocoa powder for dusting
Sugared Cranberries:
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- 1/2 to 3/4 cup superfine sugar
Instructions
To make the cake:
- Line a 10×15-inch jelly roll pan with parchment paper and spray with nonstick cooking spray.
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- Fill a medium saucepan halfway with water and bring it to a boil over medium heat. Lower the water to a simmer.
- Whisk the eggs, yolks, salt and sugar in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees. (Use your finger to test it.)
- Place on mixer with whisk attachment and whip on high, but not highest, speed until the egg mixture is cool (touch the outside of the bowl to tell) and has increased greatly in volume.
- While the eggs are whipping stir together the flour, cornstarch and cocoa.
- Take the bowl off the mixer and sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there. Repeat with the next 1/3 of the flour mixture and finally with the remaining flour mixture.
- Scrape the batter into the prepared pan and smooth the top.
- Bake the genoise in the preheated oven for 10 to 12 minutes, or until well risen and firm. Do not let the cake bake dry.
- Use a small paring knife to loosen the cake from the side of the pan. Invert the cake to a rack, then immediately re-invert to another rack so that the cake cools on the paper.
To make the caramel buttercream:
- Whisk egg whites and sugar in a heatproof bowl over a pan of simmering water until sugar is dissolved and the mixture is warm, about 2-3 minutes.
- Beat mixture with electric beaters until stiff. Add butter in tablespoonfuls until combined.
- Add vanilla and beat on low speed until it thickens up, about 5-10 minutes.
To make the chocolate buttercream:
- Melt the chocolate. You can do this on half power in the microwave or in a double boiler. Don’t overheat.
- When melted, set aside to cool.
- Combine the egg whites and sugar in the bowl of an electric mixer and whisk gently over simmering water until the sugar is dissolved and the egg whites are hot.
- Whip on medium speed until cold.
- Beat in softened butter and continue beating until the buttercream is smooth.
- Stir in the chocolate that has cooled slightly.
To make the meringue mushrooms:
- Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.
- Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.
- Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.
To make the sugared cranberries:
- In a small saucepan, combine granulated sugar and water over low heat. Stir mixture until all of the sugar dissolves. Bring to a simmer; remove from heat. If the mixture boils, cool slightly, if too hot the cranberries may burst. Stir in cranberries and pour mixture into a bowl. Cover with saran wrap and refrigerate overnight.
- Drain cranberries in a colander over a bow. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
To assemble:
- Run a sharp knife around the edges of the genoise to loosen it from the pan.
- Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.
- Carefully invert your genoise onto a fresh piece of parchment paper.
- Spread with the caramel buttercream.
- Use the parchment paper to help you roll the cake into a tight cylinder.
- Transfer back to the baking sheet and refrigerate for several hours.
- Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.
- Position the larger cut piece on each log about 2/3 across the top.
- Cover the log with the reserved buttercream, making sure to curve around the protruding stump.
- Streak the buttercream with a fork or decorating comb to resemble bark.
- Transfer the log to a platter and decorate with your mushrooms and sugared cranberries.
Recipe Notes:
Cake, chocolate buttercream and mushroom recipes adapted from Perfect Cakes.
Caramel buttercream recipe from Taste Goblet.
Sugared Cranberry recipe from Culinary in the Country.
Gigi says
Nice yule log! I love all decorations, the pine needles, berries, and the mushrooms.
glamah16 says
You did good.Your presenation is great. Sometimes we fear things we shouldn’t .In the end there was nothing to fear at all. Happy Hoildays.
Suzanne says
Thanks for the sugared cranberry info. Lovely mushrooms!
Peabody says
Ohhhh, caramel buttercream…now that sounds good…except for the part where you said it didn’t make that much.
A great job on decorating your Yule.
Tartelette says
Your decorating skills are great! I used sugared cranberries too and could not stop popping them in my mouth. Your log is gorgeous Deborah!
Happy holidays to you and your family!
Kate / Kajal says
thats one nice looking log girl ! really neat ,one of the best i’ve seen so far. Happy Holidays 😀
Elisabeth says
Great job! All the substitutions you made sound wonderful!
I thought the mushrooms were quite fun to make. 🙂
The recipe intimidated me just because it was sooo long and I had never made any of it before. I’m still working on finishing it.
Meeta says
I can so relate to your non-decorating abilities – I share them with you so you do not stand alone. But I think it turned out so good Deborah so what you complaining about?
kitten says
your log looks so wonderful. i love the caramel butter cream filling… that had to taste so scrumptious and the sugared cranberries are such a nice addition.
Laura says
looks fabulous! I love your mushrooms–they look just like the ones that grew in my yard this summer (but taste much better to be sure!)
Megan says
Love the carmel buttercream idea and the sugared cranberrys are a delightful touch. Who says you cant cake decorate? I think you did an awesome job!
Merry Christmas
marias23 says
Your decorating skills are awesome 🙂
Maryann says
I was going to skip this month’s challenge also..and I should have! haha. I love your sugared cranberries. I have to try those . Merry Christmas!
eliza says
it’s still a very nice cake! your mushrooms look perfect, fat and yummy 🙂
eatme_delicious says
Well done! I was dreading doing this challenge as well, partly because I wasn’t excited about yule logs but also because I didn’t want to decorate. Yours looks like it turned out great! And now I want to try that caramel buttercream.
Beth G. says
I’m glad you went for it- you did a fantastic job!! Happy Holidays 🙂
Jenn says
Great job! Looking at your picture of the yule log makes me wish I had had the time to complete this month’s challenge..
Sheltie Girl says
Lovely job on the yule log. I love your sugared cranberries.
Natalie @ Gluten A Go Go
Elle says
You did a fab job with decorating the yule log. Perfect mushrooms, great chocolate buttercream…and candied cranberries, too. YUM.
Merry Christmas and Happy New Year! See ‘ya in 2008.
Jenny says
I love your yule log! I am sooo not a decorator either. I went totally basic. Hey, now I can say I’ve actually made a yule log!
sher says
Those mushrooms are amazing! I could eat quite a few of them! :):)
Bellini Valli says
Beautifully done Buche de Noel. Love the sugared cranberries as well. This was my first challenge and I was glad to have all the support on the DB blog site. My biggest mistake as to leave it till the last minute…hence no meringue mushrooms….but it was fun wasn’t it?????
Katie B. says
Yum!!! Looks lovely and delicious!!!
Mary says
Wow! Your log looks great! I’m going to have to try the caramel buttercream too!
Merav says
No need to be scared of decorating – your log looks wonderful! Congratulations!
LP says
I think it looks great. Wonderful Job! Happy Holidays!
Emiline says
You did a fabulous job! This looks difficult.
Julius says
Beautiful bûche de Noël!
I think I will try the sugared cranberry next time.
Happy Holidays.
Cynthia says
Happy Christmas!
April says
It looks beautiful!
Marie says
Oh gosh, your log looks absolutely wonderful! Love the idea of the sugared cranberries and also the caramel buttercream! Sounds positively yummy!!! Great mushrooms!!!
Kevin says
Great looking Yule Log. I really like the candied cranberries and the mushroom decorations.
Tara says
I would have to disagree with you and say this is pretty high up there with the most gorgeous Yule Logs I have seen… you have done a wonderful job!
Rosa's Yummy Yums says
Your log looks gorgeous! Very well done!
Cheers,
Rosa
Gretchen Noelle says
For having a fear of decorating, I think your Yule Log turned out lovely! The caramel buttercream sure sounds delicious!
JennDZ - The Leftover Queen says
That’s how I felt about it – not so into it at first, but really proud of it afterwards! Great job! It paid off!
MyKitchenInHalfCups says
Wow Deborah you got a beautiful log! I know just what you mean about the decorating, I feel petrified to try. And like you I was just blown away that I could make a mushroom. Really better than well done, the berries are extra cool!!
sunita says
Deborah, it does look like a log indeed and a very good one at that…love the way your mushrooms turned out…hope you had a nice Christmas 🙂
Gabi says
Happy Christmas Deborah,
Lovely Yule Log!
It looks great.
Hope you have a great new year and BTW I think making your own traditions is a great way to create some Christmas magic- good job with the scones- my husband and I made aebelskiver every Christmas morning as our tradition.
xoxo
Gabi
Nan says
Love your life-size mushrooms. Wish I had thought to make the sugared cranberries!! (Happy holidays, too!!)
coco says
Looks great 🙂
Happy holidays!
Meryl says
Your log looks lovely! The sugared cranberries are so pretty!
maybahay says
the decorating bit was also my biggest worry. yours turned out beautiful nevertheless. i love the wreath and berries.
Madeleine says
Great Job!!!
Your decorations was great… more beatiful than mine!! hehe!!!
Happy Holidays!!!
Molly Loves Paris says
Your cake looks great, no decoration problems at all, especially the little red berries.
Rachel says
hey, fabulous log out there! The shrooms look realistic!! Caramel buttercream sounds like a nice filling!
The Caked Crusader says
Beautiful mushrooms – they look so light and delicious!
Judy says
Your yule log looks lovely! Maybe you just have undiscovered talents as a decorator. Have a wonderful New Year.
Glenna says
Deborah, your yule log came out so well! It really is beautiful. Love the mushrooms.
wmpe says
Great job on your yule log. I am glad you overcame your fear of decorating. I like the berries and mushrooms. Wendy
Carla says
I love your mushrooms! They look so real. And caramel buttercream…I’m drooling. Have a great new year!
lina says
I think your log is looking great. Don’t let your own high expectation put you down and make you not dare to try!
Best wishes for the New Year!
The Baker & The Curry Maker says
Deb! Your Yule looks fantastic!! It defintely is one of the prettiest I have seen on my look around today. I assume your view on decorating has changed now? Happy New Year x
The Baker & The Curry Maker says
Deb! Your Yule looks fantastic!! It defintely is one of the prettiest I have seen on my look around today. I assume your view on decorating has changed now? Happy New Year x
skrockodile says
wow – I am definitely going to try those cranberries – very nice touch!
Jen Yu says
Oh, I love all of you DBers who used caramel filling. Why wasn’t I at your house? 😉 Your yule log is absolutely gorgeous. Great job and happy new year!
Andrea says
Caramel is my favorite flavor, with chocolate a close second. Now I wish that I had thought of that! It must have tasted decadent! Great job!
Lynnylu says
A great looking buche-love it!
Katie says
Your log looks beautiful. Well done for not letting fear of decoration stop you from making it. It looks very festive with the berries.
BC says
I love the sugared cranberries. It’s a nice touch.
linda says
You should be proud, it’s a very pretty log! The caramel buttercream sounds delicious!
Lynnylu says
A very lovely “buche”.
Dolores says
Well I think it’s gorgeous. I’m only sorry it’s taken me almost a month to get here. And thanks for the caramel buttercream recipe.