Caramel Espresso Yule Log Recipe:
A Yule Log, or Bûche de Noël, is a traditional Christmas dessert that can be both impressive and delicious. This Caramel Espresso Yule Log combines rich coffee flavours with sweet caramel to create a festive treat that’s perfect for holiday gatherings. The recipe involves making a light and airy sponge cake, a velvety coffee cream filling, and a smooth caramel sauce to bring it all together. Follow this detailed guide to create a show-stopping dessert for your holiday table.
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| Best Caramel Espresso Yule Log |
Prep Time: Cook Time:
30 minutes 15 minutes
Assembly Time: Total Time:
30 minutes 1 hour 15 minutes
Servings:
8-10
Equipment:
- Oven
- Baking Tray
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Spatula
- Cooling Rack
- Sharp Knife
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 100g granulated sugar
- 100g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Coffee Cream Filling:
- 200ml double cream
- 2 tbsp instant espresso powder
- 50g powdered sugar
- 1 tsp vanilla extract
For the Caramel Sauce:
- 100g granulated sugar
- 50g unsalted butter
- 60ml double cream
- A pinch of sea salt
For the Decoration:
- Icing sugar, for dusting
- Fresh mint leaves or berries (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 200°C (180°C fan)/400°F. Line a 33x23cm (13x9-inch) baking tray with parchment paper.
2. Prepare the Sponge Cake:
- In a large mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy.
- Sift the flour, baking powder, and salt over the egg mixture and fold gently until just combined.
- Pour the batter into the prepared baking tray and spread evenly.
- Bake for 12-15 minutes, or until the cake is golden and springs back when lightly pressed.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with icing sugar.
3. Roll the Sponge Cake:
- As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
- Roll the cake up with the towel from one short side, then allow it to cool completely.
4. Make the Coffee Cream Filling:
- In a bowl, whisk the double cream until it starts to thicken.
- Dissolve the instant espresso powder in a small amount of hot water and add it to the cream along with the powdered sugar and vanilla extract. Continue to whisk until stiff peaks form.
5. Prepare the Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar until it turns a deep amber colour. Do not stir, but gently swirl the pan to ensure even melting.
- Once the sugar is melted, carefully add the butter and stir until melted and combined.
- Gradually add the cream while stirring continuously. Allow the sauce to simmer for a few minutes until thickened.
- Remove from heat and stir in the sea salt. Let it cool slightly before using.
6. Assemble the Yule Log:
- Unroll the cooled sponge cake and spread the coffee cream evenly over the surface.
- Carefully roll the cake back up without the towel, then transfer it to a serving platter.
- Spread the caramel sauce over the top and sides of the Yule Log. Use a fork to create a bark-like texture if desired.
- Dust with icing sugar and decorate with fresh mint leaves or berries, if using.
7. Chill and Serve:
- Refrigerate the Yule Log for at least 2 hours before serving to allow the flavours to meld and the cake to set.
- Slice and enjoy!
Nutrition Chart (Per Serving):
- Calories: 350
- Protein: 3g
- Carbohydrates: 45g
- Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 80mg
- Sugar: 35g
Tips and variation:- For a more intense espresso flavor, use 1 tablespoon of instant espresso powder.
- Replace caramel sauce with dulce de leche or butterscotch sauce for a different flavor.
- Top with chopped nuts or chocolate shavings for added texture and flavor.
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