Christmas Yule Log Cake
Making a Christmas Yule Log Cake during Christmas is both very simple and highly festive. Sprinkling some delicate snowflakes on the log will instantly enhance the holiday atmosphere!
Ingredients
Steps
Add one egg white to 10 grams of sugar in an oil-free and water-free container.
Combine 15 grams of water with 60 grams of sugar in a small pot.
Start cooking the syrup over low heat.
Beat the egg white until soft peaks form.
Cook the syrup until it reaches around 117°C.
Quickly pour the syrup into the egg white.
Beat the meringue until stiff peaks form.
Transfer to a piping bag.
Pipe round shapes (mushroom caps) and Christmas hat shapes (mushroom stems). Preheat the oven to 100°C and bake on the middle rack for 30 minutes.
Bake until the mushroom stems harden. Attach the mushroom caps to the stems and continue baking until hardened (another 30-50 minutes). Alternatively, you can use melted chocolate to attach the pieces after baking to save effort.
Separate the egg whites and yolks from the cake batter ingredients. Gradually add 30 grams of sugar to the egg whites in three batches and beat until stiff peaks form. Ensure the container is oil-free and water-free.
Mix egg yolks with 10 grams of sugar, vegetable oil, water, and salt until well combined.
Add sifted low-gluten flour and mix until smooth.
Gently fold the meringue into the yolk mixture in two batches until fully combined.
Pour the mixture into an 8-inch square baking pan lined with parchment paper. Preheat the oven to 180°C.
Bake on the middle rack for about 20 minutes, then let cool.
Heat the jam and water until boiling.
Add finely chopped chocolate.
Mix the jam and chocolate until smooth, then let cool.
Spread the jam mixture over the cooled cake, removing the parchment paper beforehand.
Roll the cake with the aid of parchment paper and let it set for a few minutes.
Melt the chocolate with whipping cream.
Remove the parchment paper from the rolled cake.
Diagonally cut the cake into one large and one small section.
Use a spoon to coat the rolls with melted chocolate cream.
After coating, draw texture lines with a fork. Attach small mushrooms and sprinkle powdered sugar to complete.