[19] Mini Yule Logs

Hey friends,

Today’s recipe will be sweet, chocolaty and very christmassy. Especially in the UK (and also in France) it is a Christmas tradition to bake sweet sponge and buttercream tree trunks and serve them as Yule Log (or Bûche de Noël respectively).

This version is closer to the British recipe, but instead of making one big log I decided to go for many many small ones. That way each of your guests can get their own and additionally, I think they are pretty adorable, don’t you think so?

Mini Yule Logs

Yield: makes 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Turn the classic 'Yule Log' into miniatures and you have the perfect sweet treat for Christmas.

Ingredients

For the sponge

  • 3 large eggs
  • 75 g sugar
  • 1 pinch of salt
  • 25 g cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 pinch of ground cloves

For the buttercream

  • 60 g chocolate
  • 100 g softened butter
  • 150 g powdered sugar
  • 2-3 tbsp milk

For the ganache

  • 115 ml cream
  • 150 g chocolate

Instructions

  1. Preheat the oven to 180 ° C and line a baking tray (25 × 35 cm) with baking paper and lightly grease it.
  2. Separate the eggs and beat the egg whites with a pinch of salt and 25 g sugar until stiff and set aside.
  3. In a second bowl, whisk the egg yolk and 50 g of sugar until light and creamy. Combine cocoa, cinnamon, ginger and cloves and sift onto the egg mixture. Stir in gently, then gradually fold in the egg whites.
  4. .Pour onto the prepared baking tray, spread evenly and bake for 10-12 minutes.
  5. Remove it from the oven and place a second, likewise greased piece of baking paper on top. Now turn tha tray over onto the work surface and carefully remove the upper baking paper. If it keeps sticking, it helps to put a wet cloth on the paper for a while.
  6. For the buttercream, beat the butter until creamy and melt the chocolate. Stir together, then add powdered sugar and milk until a thick cream is formed. Spread evenly on the cooled sponge cake.
  7. Now divide the spone into 8 rectangles (Cut 1 x lengthwise and 4 x crosswise). Roll up the rectangles from the short side and place them on a large plate. Put in the fridge to set for about 30 minutes.
  8. In the meantime prepare the ganache, chop the chocolate and place it in a bowl. Heat the cream until it almost boils, then pour it over the chocolate and let it stand for about a minute. Now stir well and cover the tree trunks with it.
  9. Allow to set briefly, then use a fork or a toothpick to add a 'bark pattern' to the chocolate and lightly dust with powdered sugar before serving.

Aren’t they cute? Really great to go with your Christmas coffee or maybe even as a dessert – it’s up to you! Have you ever tried Yule Logs or Bûche de Noël?

Stay sweet & HAPPY BAKING!

xx Kristin

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