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My crunchy coffee-hazelnut log wows everyone yearly at my holiday table. I love how it combines different textures - my soft hazelnut sponge, melt-in-your-mouth buttercream, crunchy praline, and golden streusel. It's truly my go-to showstopper that delights my guests every single time.
The sweet treat that makes my celebrations special
This yule log is my little treasure of deliciousness. I particularly enjoy how the rustic hazelnuts pair with the subtle coffee flavors. When I bring it to the table, those pretty layered slices and festive look always get everyone talking. It's my star dessert for important gatherings.
What you'll need
- For the sponge: 7 eggs, 240g sugar, 2 spoons bitter almond extract, 175g ground hazelnuts, 2 spoons breadcrumbs, 20g butter and 2 spoons flour for the pan.
- For the streusel: 50g roasted hazelnuts, 50g salted butter, 50g flour, 50g brown sugar.
- For the buttercream: 6 egg yolks, 50cl whole milk, 300g softened butter, 2 spoons instant coffee, 150g sugar, 40g starch.
- For the praline: 200g praline chocolate, 125g crushed crispy crepes.
How I put it together
- Getting the sponge ready
- I beat the yolks with sugar, add ground hazelnuts, then gently fold in stiff egg whites. I bake for 1h15 at 180°C and let it rest overnight.
- Making the streusel
- I mix hazelnuts, butter, flour and sugar. I spread it on a baking sheet and cook for 10 minutes at 180°C.
- Creating the praline
- I melt the chocolate, stir in crushed crepes, spread on parchment paper and pop it in the fridge.
- Whipping up the cream
- I heat milk with coffee. I combine yolks, sugar and starch. I pour in hot milk, thicken it, then add butter in two batches.
Putting it all together
I stack layers of sponge, buttercream and praline. I coat everything with cream for a smooth finish. I top it with crunchy streusel, a dusting of powdered sugar, and a few hazelnut pieces or coffee beans for a festive touch.
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My helpful hints
I always make my sponge a day ahead - it tastes even better. I wait until my buttercream is completely cold before assembly - it's much easier that way. And I let my creativity run wild with decorations depending on my Christmas theme.
Frequently Asked Questions
- → Can you make this dessert ahead?
- Definitely! You can make it up to two days before. The sponge requires 12 hours of rest, and the assembled cake needs at least 4 hours in the fridge.
- → What’s important for a perfect mousse cream?
- Using softened butter and ensuring the pastry cream is at room temperature before combining them is key.
- → Can the streusel be made earlier?
- Sure, it stores well in an airtight container for several days. Just make sure it stays crunchy for serving.
- → How do you make a fluffy sponge?
- Gently fold in beaten egg whites to keep the air, and don’t skip the 12-hour rest time—it’s essential.
- → What’s the best way to store this cake?
- Keep it in the fridge, but take it out 30 minutes before serving to let the flavors come through.