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Before you jump to Yule Log recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Choosing to eat healthily has great benefits and is becoming a more popular way of life. There are many illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Even though we’re always being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most people typically think that healthy diets call for much work and will significantly change the way they live and eat. It is possible, however, to make some small changes that can start to make a difference to our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you most probably choose lots of items out of habit. For instance, most likely you have never checked the box of your favorite cereal to find out its sugar content. Having a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.
Hence, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to yule log recipe. You can have yule log using 24 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Yule Log:
- Provide For the sponge
- Use Eggs -
- Take Caster Sugar -
- Take All purpose flour -
- Use Cocoa Powder -
- Get Baking powder -
- Take Salt -
- You need Vegetable oil
- Prepare cream For the mocha
- Use Butter (approx) -
- Prepare Icing Sugar (xtra needed as per requirements) - as required
- Use Milk -
- Prepare Vanilla essence -
- Get coffee Fresh strong -
- Provide Mascarpon cheese (optional)
- Get chocolate butter cream For the
- Provide Butter around
- Prepare Icing sugar - little less than
- Use Cocoa powder
- Provide Milk - as required
- Take hazelnut For the crunch
- Take Hazelnut - finely chopped
- Prepare Brown sugar -
- Use Butter
Instructions to make Yule Log:
- For the cake: Preheat the oven to 180 degrees.
- Beat the egg yolks,sugar and essence till light in colour.
- Sift the flour, cocoa, baking powder and salt. Fold this into the egg yolk, along with veg oil. until mixed well.
- Beat the egg whites till they form stiff peaks. Fold the cocoa mixture into the eeg white mixture carefully till well combined. Mix in one direction.
- Place butter paper in a rectangular/jelly roll pan (35 x 25 cm). Pour this mixture and bake till tooth pick comes out clean. As it is a thin cake it takes less than 15 minutes to bake. Test with toothpick inserted right after 10 minutes.
- Invert the cake immediate onto a butter paper dusted with icing sugar. Cover it with a tea towel and let the cake cool down
- For the mocha cream: Beat butter till soft. Add coffee, essence and beat again. Slowly add the icing sugar. Add 2 tbsp milk. Keep beating till you reach spreading consistency. If butter-cream is loose add icing sugar and if it is dry add milk, till you reach creamy consistency. You may add mascarpone to this. In that case the amount of butter can be reduced a little say by about 15 g.
- For the chocolate butter cream: Beat butter till soft. Add icing sugar and cocoa. Beat again and add milk/sugar to adjust the consistency till you get a spreadable creamy butter-cream.
- For the crunch - Melt brown sugar in a deep pan. When it begins to melt add in the hazelnuts. Stir so that all the nuts are coated with sugar. Add the butter and keep on low fire till all the sugar and butter melted. Pour/spread this onto a butter sheet. Powder it coarsely once dry and hard.
- To assemble : Transfer the cake slowly on to a tea towel. Spread the mocha cream on to the cooled down cake. Sprinkle the crunch. Make sure there are no big chunks/pieces as it will make rolling difficult. Carefully roll it inside from the long end with the help of cloth- simultaneously from the sides and the center. Cling wrap it tightly and keep it in the fridge for half an hour. Remove it from the fridge, spread the chocolate butter cream. And decorate as you like. It is to be refrigerated…
- Tips - If you make a very thick cake it will crack while rolling. So make sure your cake pan is correct size. If your pan is small you may make cupcakes with rest of the batter. Small cracks in the center are fine and will be covered with chocolate butter-cream. Also if your cake is over-baked and dry it will crack as well. make sure all the ingredients for the butter cream and cake are at room temperature. I dont have very accurate measurements for frostings. I adjust according to consistenc…
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