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Birch Yule Log Cake

Birch Yule Log Cake

Birch Yule Log Cake

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Description

Chef Corina knocked it out of the park with this nut free recipe. Traditionally Yule logs were burned on Christmas through the twelve days of Christmas. A chunk of the log was saved to light the following year’s log. Originating in France during the 19th century this delightful dessert is made of sponge cake filled, rolled and covered in Lekkco thus mimicking a birch tree log.

Yield: About 4 servings

Time: 1 hour

Ingredients
  • 00 2 Eggs, separated
  • 00 ⅓ c. Sugar
  • 00 ½ t. Vanilla
  • 00 3 Tb. Water
  • 00 ½ c. Cake Flour
  • 00 ½ t. Salt
  • 00 ½ t. Baking Powder
  • 00 ¾ c. butter, room temperature
  • 00 ½ c. Lekkco
  • 00 2 c. Powdered Sugar
  • 00 ½ c. White Candy Melts
  • 00 1 t. Lekkco
  • 00 Sugar, for dusting
Preparation
  • 00 In a medium mixing bowl, create a meringue by adding the egg whites and beat with an electric mixer until foamy. Add about 1 tablespoon of sugar at a time to the egg whites until used up. Whip until it forms soft peaks then add the vanilla. Whip to medium peak and set aside.
  • 01 Preheat the oven to 350F and line a 9x13” baking sheet with parchment paper. Make sure the pan is at least an inch deep. Crease the parchment paper into the pan’s bottom edges and cut a slit to each corner to outline the pan
  • 02 In a large mixing bowl, add t he egg yolks and water and mix until combined. Sift the cake flour, salt, and baking powder into the mixture and whisk until combined.
  • 03 Add a large dollop of the meringue into the yolk mixture and mix until combined. Add the rest of the meringue and gently fold until there are no streaks left.
  • 04 Pour the batter into the pan and smooth evenly as possible. Slam the pan a few times to release any large bubbles from the batter and bake for 8 - 10 minutes or until the cake has lightly browned
  • 05 Place a piece of par chment down that is larger than the cake. Sprinkle it with sugar and place the cake face down onto it. Gently peel the parchment off the cake and sprinkle with more sugar.
  • 06 At a short edge, make 4 to 5 shallow slits parallel to the edge and gently roll the cake with the parchment paper. Place the seal of the roll edge down and set aside to cool.
  • 07 Add the butter and Lekkco to a large mixing bowl and blend with an electric mixer until combined and smooth. Sift in the powders sugar 1 cup at a time and blend until smooth.
  • 08 Unroll the sponge cake and spread a modest layer of frosting evenly across the inside of the roll. Reroll gently, cover, and refrigerate for 20 minutes to set.
  • 09 Melt the white candy melts as directed on t he package. Spread evenly across a piece of parchment paper and let sit about 5 minutes to harden.
  • 10 Add the Lekkco to a sandwich or piping bag and cut a tiny hole from the tip and pipe out lines horizontally to create a birch bark look. Cut or break the ba rk vertically to make strips
  • 11 Uncover the cake and cut about ½ an inch off each end to perfectly show the central swirl. Cut one end off diagonally about an inch or two long to create cut log design. Take the smaller piece of the log and frost the flat end and stick to the side of the larger log.
  • 12 Transfer the cake to the serving plate. Frost all of the exposed log evenly, except the swirled ends, and stick the pieces of bark on to look like tree bark.
  • 13 Garnish with rosemary and/or frosted cranberries as de sired. Serve and enjoy!

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