Daring Yule Log

pink_db I have to admit, that until this month I’ve never made a genoise or a egg white based buttercream. And I was handicapped, so I had some help of my three gentlemen.

Yule Log 003

Yule Log 002

Zusammensetzung des Holzscheites 005

Zusammensetzung des Holzscheites 003

Zusammensetzung des Holzscheites 002

Zusammensetzung des Holzscheites 001

Marzipanpilze 003

Marzipanpilze 002

Marzipanpilze 001

Füllen der Rolle 004

Füllen der Rolle 003

Füllen der Rolle 002

Füllen der Rolle 001

Genueser Masse 004

Genueser Masse 003

For more Yule Logs visit the The Daring Bakers Blogroll.

Here is the recipe converted to metric units:

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Yule Log
Categories: Dessert
Yield: 12 Servings

Yule Log 002


3     Eggs, Size L
3     Egg yolks, Size L*
      Pinch salt
150 grams   Sugar
60 grams   Cake flour; also known as cake & pastry
      — flour
30 grams   Cornstarch
1     Jelly-roll pan 25,4 x 38,1 cm that has been
      — buttered and lined with parchment paper and
      — then buttered again
4     Egg whites, Size L*
200 grams   Sugar
345 grams   Butter, unsalted and softened
2 tablesp.   Instant espresso powder
2 tablesp.   Rum or brandy
3     Egg whites, Size L, at room temperature
1/4 teasp.   Cream of tartar
105 grams   Sugar, granulated
40 grams   Icing sugar
      Unsweetened cocoa powder for dusting
240 grams   Almond paste
225 grams   Icing sugar
3-5 tablesp.   Light corn syrup
      Cocoa powder


  Perfect Cakes by Nick Malgieri and The Williams-Sonoma
  Collection: Dessert

  Edited *RK* 12/02/2007 by
  Ulrike Westphal


Plain Genoise:

1. Set a rack in the middle of the oven and preheat to 205 °C.

2. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.

3. Whisk the eggs, egg yolks, salt and sugar together 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 40 °C if you have a thermometer (or test with your finger – it should be warm to the touch).

4. Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.

5. While the eggs are whipping, stir together the flour and cornstarch.

6. Sift one-third 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 and making lumps. Repeat with another third of the flour mixture and finally with the remainder.

7. Scrape the batter into the prepared pan and smooth the top.

8. Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.

9. While the cake is baking, begin making the buttercream.

10. Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

* Use the egg yolks from the butter cream

Coffee Buttercream:

1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.

2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

* Use the egg yolks for the genoise

Filling and frosting the log:

1. Run a sharp knife around the edges of the genoise to loosen it from the pan.

2. Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.

3. Carefully invert your genoise onto a fresh piece of parchment paper.

4. Spread with half the coffee buttercream (or whatever filling you’re using).

5. Use the parchment paper to help you roll the cake into a tight cylinder.

6. Transfer back to the baking sheet and refrigerate for several hours.

7. Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 5 cm away from each end.

8. Position the larger cut piece on each log about 2/3 across the top.

9. Cover the log with the reserved buttercream, making sure to curve around the protruding stump.

10. Streak the buttercream with a fork or decorating comb to resemble bark.

11. Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.


Meringue Mushrooms:

1. Preheat the oven to 100 °C. 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.

2. Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each 12 mm wide at the base and tapering off to a point at the top, 2 cm tall, and spaced about 12 mm apart. On the other sheet, pipe 48 mounds for the tops, each about 3 cm wide and 2 cm high, also spaced 12 mm apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

3. 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.

4.Garnish your Yule Log with the mushrooms.


Marzipan Mushrooms:

1. To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.

2. Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.

3. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.

4. Transfer the marzipan to a work surface and knead until smooth.

5. Roll one-third of the marzipan into a 15,4 cm long cylinder and cut into 2,5 cm lengths.

6. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.

7.Smudge with cocoa powder.


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