Yule Log Recipe Kit Recipe

French cuisine · 300 calories

Yule Log Recipe Kit recipe

About this recipe

Celebrate the holidays with our Yule Log (Bûche de Noël) Recipe Kit, a traditional French dessert that brings festive charm to your table. This kit guides you through creating a light and fluffy chocolate sponge cake, filled with a creamy vanilla-infused cream cheese filling and finished with a rich chocolate glaze. Perfect for Christmas or any special occasion, this dessert is sure to impress your guests. Easy-to-follow instructions ensure a hassle-free baking experience, making it ideal for both beginners and seasoned bakers. Order Now on the AnyFeast website or app and create a show-stopping Yule Log this holiday season!

Ingredients

  • 6 Per Pack Golden Irish Organic Egg 6 Large/Medium
  • 165G Philadelphia Lightest Low Fat Soft Cream Cheese
  • 200G Anchor Unsalted Butter
  • 1 Kg White Granulated Sugar
  • 750 G Top-Op Table Salt Drums
  • 150G Creative Nature Organic Cacao Powder

Instructions

  1. 1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. 2. In a bowl, whisk together 120g of chapatti flour, 2 tablespoons of cacao powder, and a pinch of table salt.
  3. 3. In another bowl, beat 4 eggs and 150g of white sugar until the mixture becomes pale and fluffy.
  4. 4. Gradually fold the flour mixture into the egg mixture, stirring gently until combined.
  5. 5. Pour the batter onto the prepared baking tray and spread it evenly. Bake for about 10 minutes or until the cake is just set.
  6. 6. While the cake is baking, mix 200g of low fat soft cream cheese, 2 tablespoons of unsalted butter (softened), 2 tablespoons of white sugar, and 1 teaspoon of vanilla extract to form a smooth filling.
  7. 7. Remove the baked cake from the oven and let it cool slightly. Then, carefully roll the cake with parchment paper while still warm to shape it into a log.
  8. 8. Unroll the cake, spread the cream cheese filling over it, and roll it back up without the parchment paper.
  9. 9. Melt 100g of unsalted butter with 3 tablespoons of cacao powder and 2 tablespoons of white sugar to make a chocolate glaze.
  10. 10. Pour the chocolate glaze over the rolled cake log, spreading it evenly.
  11. 11. Decorate with fresh raspberries and leave to set in the fridge for at least an hour before serving.