“The yule log originated in France. Made with
sponge cake and layered with hazelnut filling,
it's rolled to resemble a log. Ours has dark
chocolate pieces to look like tree bar%."
Domenica Reddie, Assistant Recipe Editor, AWW CookbooksAWW FOOD • ISSUE TWENTY TWO 113
YULE LOG
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ REFRIGERATION) SERVES 8150g dark eating chocolate, melted
½ cup (75g) plain flour
3 teaspoons ground ginger
3 teaspoons mixed spice
¼ teaspoon ground cloves
3 eggs
⅔ cup (150g) caster sugar
¼ cup (60ml) hazelnut−flavoured
liqueur
1 tablespoon icing sugarHAZELNUT FILLING
250g mascarpone cheese
250g cream cheese, softened
¼ cup (25g) cocoa powder, sifted
½ cup (165g) chocolate hazelnut
spread
¼ cup (60ml) hazelnut−flavoured
liqueurTUILE LEAVES
30g butter, softened
¼ cup (55g) caster sugar
1 egg white, beaten lightly
⅓ cup (50g) plain flour1 Preheat oven to 220°C/200°C fan.
Grease two 25cm x 30cm Swiss roll
pans; line the bases with baking paper,
extending paper 5cm over long sides.2 Spread the chocolate in a thin
layer in one of the pans. Refrigerate
for 7 minutes or until chocolate is
firm, but slightly pliable. Tear the
chocolate into small pieces, then
refrigerate until required.
3 Meanwhile, sift flour and spices
into a small bowl. Beat eggs and
½ cup of the sugar in a small bowl
with an electric mixer for 5 minutes
or until thick and creamy. Transfer
to a large bowl; sift flour mixture
over egg mixture, then fold into
the egg mixture. Pour into pan;
bake for 15 minutes or until the
surface is firm to the touch. Reduce
oven to 180°C/160°C fan.
4 Place a large sheet of baking paper
on a wire rack; sprinkle paper with
remaining sugar. Turn cake onto
baking paper; remove lining paper.
Immediately roll up cake from short
side; cool.
5 Meanwhile, make hazelnut filling;
reserve 1½ cups. Make tuile leaves.
6 Unroll cake, brush with liqueur;
spread with remaining hazelnut
filling, leaving a 3cm border on one
short side. Roll up from opposite
short side, using paper as a guide.
Transfer to a serving platter. Spread
reserved filling over cake. Decorate
with chocolate pieces. Using a skewer,
make spiral patterns on each endof the log. Refrigerate for 1 hour.
Dust log with sifted icing sugar just
before serving. Decorate the log with
tuile leaves.HAZELNUT FILLING
Beat ingredients in small bowl with an
electric mixer until thick and creamy.TUILE LEAVES
Using a leaf−shaped cutter as a
template, trace around cutter on thick
cardboard. Cut out the centre of the
shape, leaving a stencil. Line oven
tray with baking paper. Stir the butter
and sugar in medium bowl; stir in egg
white. Stir in sifted flour until smooth.
Drop 1 teaspoon of mixture into leaf
cut−out on tray. Spread mixture thinly
to make leaf. Carefully lift template
from leaf; position on tray about 3cm
away from the first leaf. (Make and
bake three leaves at a time.) Bake
in 180°C/160°C fan oven for
8 minutes or until browned lightly.
Working quickly, slide a spatula
under tuile to loosen, then place over
a rolling pin to form curved shapes.
Cool on rolling pin for 5 minutes
before transferring to a wire rack
to cool completely. Repeat with
remaining mixture.Christmas Tastes