Christmas Yule Log

How to prepare christmas yule log

1. Sponge cake: melt the butter with the milk; remove from heat; mix the flour with the cocoa powder.
2. Beat the eggs, egg yolks and sugar with a mixer (about 10 minutes) until you get a pale yellow, thick cream that flows slowly from the whisk.
3. Pour 1/3 of the milk along the edge of the bowl and sift 1/3 of the flour over the egg cream. Mix gently with the whisk. Repeat with 1/3 milk and 1/3 flour, mixing gently after each addition.
4. Pour the batter into a 33 x 37 cm baking pan (can be slightly larger; line it with parchment paper) and level with the back of a spoon.
5. Bake the sheet at 180°C for 5 minutes, then at 160°C for another 7 minutes (test the sponge by pressing with your finger - if no batter sticks to it, it's done).
6. Prepare a cotton towel and sprinkle a thin layer of powdered sugar on it. Turn the baked sheet onto the towel. Gently peel off the parchment paper.
8. Slowly roll the sheet with the towel inside. Leave it to cool completely (about 1 hour).
9. Meanwhile, prepare the filling: mix all ingredients. Add sugar gradually and taste the cream, as the amount depends on how sweet your chestnut puree is (I used Hungarian puree with rum with 27% sugar content).
10. When the sponge is cold, gently unroll it from the towel. If the towel stuck a bit to the sponge, don't worry, pull it gently and it will come off.
11. Spread a uniform layer of filling on the sponge and roll it back up. Wrap it in plastic wrap and refrigerate for at least 2 hours, so it cools well and can be sliced easily.
12. Frosting: beat the egg, egg yolk and 25g sugar with a mixer (about 10 minutes) until you get a pale yellow cream that flows slowly from the whisk.
14. Meanwhile, bring the remaining sugar (125g) and water to a boil. Boil for 4 minutes from when it starts to bubble and form white foam on top.
15. With the mixer running, start pouring the hot syrup over the egg cream in a thin stream. Pour it along the edge of the bowl. After you've finished the syrup, continue beating the cream until the bowl doesn't feel warm at all (about 15 minutes).
16. Melt the chocolate over steam.
17. With the mixer running, start adding the butter, one tablespoon at a time, mixing well after each addition. Repeat until all the butter is used.
18. Add the melted chocolate and coffee dissolved in a teaspoon of water. Mix at high speed for another minute for good homogenization. You'll get a thick, fluffy and smooth cream. Refrigerate the bowl with the cream for 30 minutes.
    * you'll get more cream than needed for the log
20. Remove the roll from the refrigerator. First cut off the unsightly edges. Then cut 2 slices (the first diagonally, the second perpendicular). Place the roll and slices on the serving platter. Mount the slices on the sides as shown in photo 10.
21. Spread the frosting over the log in a thin layer (about 3mm). With the tines of a fork, draw slightly wavy lines to create the tree bark texture.
22. Decorate the log with marzipan flowers (reindeer, Santa, sleighs, etc.), sprinkle coconut flakes on the platter to give the impression of snow. Dust the log with a little powdered sugar on top to make it look snowy (just before serving) and a little cocoa mixed with powdered sugar on the platter.
23. Keep refrigerated until serving. Take out at least half an hour before serving.

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