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Heritage Yule Log

Submitted by: | Source: my own

Heritage Yule Log
2013-12-30 Other
5 2

Many years ago I decided to create for our Christmas Eve celebration a holiday dessert that celebrated our family heritage.

  • Servings: 8-10
  • Prep Time: 1 hour
  • Cook Time: 15 min
  • Total Time: 1 hour 15 min


Cake Layer
5 Eggs Separated, at room temperature
1 cup Confectioner’s Sugar, sifted
5 Tablespoons, divided unsweetened cocoa
Sweetened Whipped Cream:
1 cup Heavy Cream
1 Tbsp Confectioner’s Sugar
½ Tbsp Vanilla
Chocolate Butter Cream Frosting:
3 Tbsp Butter, softened
3 cups Confectioner’s Sugar, sifted
⅓ cup Unsweetened Cocoa
¼ cup Milk
½ tsp Vanilla
Vanilla Butter Cream:
2 Tbsp Butter
2 cups Confectioner’s Sugar
2 Tbsp Milk
½ tsp Vanilla
Berry Filling:
½ cup Raspberry Jam
¼ cup Raspberry Liquor, optional
2 oz White Chocolate
Green Food Coloring
4 oz Milk Chocolate
2-3 Dried Craisins
1 tsp Edible Clear Glitter
1 tsp Crystal Sugar



Preheat oven to 400 degrees. Cover jellyroll pan with parchment paper. Set aside.

Place egg whites in mixing bowl and whip to stiff peaks. Add in ½ cup Confectioner’s sugar. Whip until stiff peaks set aside.

In a second bowl, whip egg yolks until thick. Add in ½ cup confectioner’s sugar and 3 tablespoons unsweetened cocoa. Fold this into egg whites and spread into prepared pan. Bake 12-15 minutes until top springs back. Remove from oven.

Sprinkle clean cloth with remaining cocoa and turn cake onto cloth. Carefully remove paper and sprinkle cocoa. Roll up in cloth long way and allow to cool.

Sweetened whipped cream:

Place ingredients in a chilled bowl and whip at high speed until firm peaks form. Set aside.

Chocolate Butter cream frosting:

Beat butter in mixing bowl until soft and fluffy. Sift cocoa into sugar and mix into butter alternating with milk. Add vanilla and beat until smooth. Set aside.

Vanilla Butter cream:

Beat butter in mixing bowl until soft and fluffy. Mix sugar into butter alternating with milk. Add vanilla and beat until smooth. Set aside.

Berry filling:

Place both ingredients into small food processor. Pulse to mix. Set aside.


Melt white chocolate and mix in food coloring to make green. Smooth onto parchment paper and chill until hard. Cut holly leaves out of it. Chill.

Melt milk chocolate in microwave and smooth onto board. Chill. Scrape off with sharp knife to make bark like curls and crumbs. Chill.

To assemble:

Unroll cake on parchment paper. Spread jam mix across whole surface. Top that with a layer of whipped cream. Reroll long way. Cut off 1/4 of edge on the diagonal. Place on rest of log to make a Y shape. Cover log with a thin layer of chocolate buttercream frosting. Take bark curls and crumbs and sprinkle onto log. Press into butter cream to hold.

Spread the vanilla butter cream onto the center of the rectangle plate. This is the snow. Lift and lay the log onto the snow area of plate. Press in any loose bark and sprinkle the snow with the glitter and the crystals. Place the holly leaves on the log and add 3 craisin berries. Add the little mouse eating a berry.

Yield 1 yule log.

The vanilla butter cream is an extra step to create a look of fresh fallen snow. Yummy too!

Helpful Tips: Although this seems to be a difficult cake- it isn't. The chocolate layer cake bakes up beautifully and is easy to handle. The rest are fillings and frostings. So cute and decadent. Since both of my parents were deceased I wanted my girls to feel a connection to them by using flavors in a dessert that represented both sides. My dad had a real sweet tooth and loved whipped cream. My mom’s favorite ice cream was black raspberry. Dad was English and mom French. A Yule log or Buche de Noel seemed like the perfect dessert because it is the traditional dessert served on Christmas Eve. Today it symbolizes the original conifer log used to warm the home on Christmas Eve and is thought to bring good luck to the family in the New Year. When I was younger my brothers and I loved the chocolate “jellyroll” they sold at our food store. That was the best treat possible when Mom brought one home. Therefore this yule log is a chocolate “jellyroll” with whipped cream and raspberry ! I played with the recipe until I felt it nicely represented our heritage and also was pretty quick and easy to make. It has become a favorite.