One of our all-time favorite holiday treats is the Yule Log.
It’s a decadent baked cake roll with some creamy filling and frosting.
This dessert adds to the aesthetic of the entire dining table set up on Christmas Eve because of its log-like look.
The toppings make it even better.
But baking can be tedious.
This is especially if you’re a beginner.
Baking requires exact measurements of the ingredients and precise techniques to make the pastry perfect.
People often shy away from baking for this reason. But how can you enjoy your favorite Yule Log?
Well, this recipe is easy.
This no-bake Yule Log Cake recipe may be up your alley, and it only takes ten minutes to prepare.
Here are the ingredients:
- 12.35 oz. biscuits
- 4-5 tbsp cocoa powder
- ¼ cup melted butter
- 1 cup milk
- 1 cup whipping cream (33-36% butterfat)
- 2 tbsp sugar
- 1 cup mascarpone or cream cheese
First, crush the biscuits using a food processor.
Place them in a bowl right after, then sift two tablespoons of cocoa powder into the crushed biscuits.
You don’t have to add cocoa powder if you’re using chocolate biscuits. Mix the two ingredients until the cocoa is evenly distributed.
Next, pour in the melted butter.
You might notice that it will still come off as dry, but that’s okay. Just gradually add the milk and mix constantly.
This will stiffen the mixture, so it’s okay to use your hands instead of the spatula.
Cut a piece of parchment paper and place the dough at the center.
Roll the dough to form a 35x25cm rectangle. If the width or length isn’t enough, you can cut off some excess parts on one side and connect them.
Use the rolling pin to secure the dough to each other.
Once that’s done, it’s time to make the filling.
Pour the whipped cream into the bowl and add the sugar. Beat until the mixture becomes frothy. Add the mascarpone and continue beating until it becomes smooth.
You can use cream cheese if you don’t have any mascarpone available.
Spread half the cream on flattened dough.
Set aside the other half for later.
Use a spatula or a palette knife to spread it evenly and cover the dough. Then, roll the dough up starting from one end to the other.
Cover the ends of the roll with the cream, and roll it back again with the parchment paper. Let it chill in the fridge for three to four hours.
Take the roll out of the fridge after chilling.
Cut the edges to make it look clean. Take the other half of the cream and sift the remaining cocoa powder in it. Mix until well blended.
Spread the remaining cream all over the roll.
Now, decorate as you please.
You can use icing piping bags with different patterns or use serrated baking spatulas to give it a more rough-looking texture on the outside – just like a log.
You can also add cherries on top with some mint leaves or even the icing ones.
Get the full tutorial in the video below!
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