Coffee Yule Log Recipe

Preparation of the filling: In a bowl, mix 4 eggs with the coffee flavor and 220 g of powdered sugar using a mixer. In another bowl, beat 500 g of butter until creamy. Combine the two mixtures and set aside in the refrigerator.

Preparation of the rolled sponge cake: Sift 43 g of flour. In a bowl, whisk the 5 egg yolks with 40 g of sugar until pale. In another bowl, beat 3 egg whites into meringue with 25 g of granulated sugar and a pinch of salt. Gently fold the whisked yolks into the meringue. Then add the flour and continue mixing by folding the batter with a spatula to avoid deflating the egg whites too much. Transfer the batter onto a baking sheet lined with parchment paper, spreading it out with a flat spatula. Bake in a preheated oven at 230 °C for 5 minutes. Once out of the oven, place a sheet of paper on top along with a damp kitchen towel. Flip the batter over and peel off the parchment paper. Roll the batter with the new sheet of paper and the damp towel, then place everything in the refrigerator to cool.

To finish assembling the log: Unroll the cake and spread half of the buttercream on it. Roll it up and place it directly on its serving platter. Cover the entire cake with the remaining buttercream, using a fork to create a wood effect. Chill for 1 hour before decorating.