frenchdessert· 10 servings
Kue Gulung Natal
Yule Log Cake
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar
- 120 g all-purpose flour, sifted
- 30 g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Pinch of salt
- 200 g dark chocolate (70%), chopped
- 250 g unsalted butter, softened
- 150 g powdered sugar, sifted
- 4 large egg yolks, room temperature
- 2 tbsp dark rum or coffee liqueur
- 2 tbsp cocoa powder, for dusting
- Powdered sugar, for snow effect
- Meringue mushrooms, for decoration (optional)
Instructions
- 1Preheat oven to 180°C (350°F). Line a 30x40 cm jelly roll pan with parchment paper, butter and flour lightly.
- 2Whisk eggs, sugar, vanilla, and salt over a bain-marie until 40°C. Remove from heat, whip at high speed 5 minutes until tripled in volume and ribbon stage.
- 3Fold sifted flour in three additions with a spatula, then fold melted butter. Spread evenly in pan.
- 4Bake 10-12 minutes until golden and springy. Immediately invert onto a clean kitchen towel dusted with powdered sugar. Peel parchment, roll cake tightly in towel from short side. Cool completely.
- 5For buttercream: Melt chocolate, cool slightly. Beat softened butter until pale. Add powdered sugar, beat 3 minutes. Add yolks one at a time, then cooled chocolate and rum. Beat until glossy.
- 6Unroll cooled cake. Spread 2/3 buttercream evenly. Re-roll gently without towel. Trim ends diagonally for branch effect.
- 7Attach cut pieces to main log with buttercream to form knots. Frost entire exterior with remaining buttercream.
- 8Create bark texture by dragging a fork lengthwise. Dust with cocoa powder, then powdered sugar for snow. Decorate with meringue mushrooms. Chill 2 hours before serving.
Source: llm-generated