Description

This Coffee-Hazelnut Crunch Yule Log is a festive showstopper that brings together the bold taste of coffee, creamy mascarpone, and a sweet nutty crunch, all rolled into a delicate sponge cake. Ideal for Christmas and winter gatherings, this holiday dessert is as beautiful as it is delicious. Yule log recipe, Christmas dessert, coffee cake roll, hazelnut sponge cake, holiday roulade, bûche de Noël.

Ingredients

For the Sponge Cake:

4 eggs
100 g sugar
100 g flour
1 teaspoon instant coffee

For the Coffee Cream:

250 g mascarpone
2 tablespoons instant coffee
50 g powdered sugar

For the Crunchy Filling:

100 g crushed hazelnuts
50 g sugar
50 g butter

For the Decoration:

Cocoa powder
Whole hazelnuts

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Instructions

Make the Sponge Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Whisk eggs and sugar until thick and fluffy. Dissolve instant coffee in a teaspoon of hot water and fold it in.
Sift in flour and gently fold to incorporate.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes.
Roll the cake with parchment while warm and allow to cool completely.
Prepare the Coffee Cream:
Mix mascarpone, powdered sugar, and dissolved coffee until smooth and fluffy. Chill until ready to use.
Make the Hazelnut Crunch:
In a pan, melt butter and sugar until it bubbles, then stir in hazelnuts. Cook until golden and caramelized. Cool, then crumble.
Assemble the Yule Log:
Unroll the sponge and spread with half the coffee cream. Sprinkle the hazelnut crunch over the cream.
Roll the cake back up and spread remaining cream over the outside.
Decorate:
Dust with cocoa powder and garnish with whole hazelnuts. Chill for at least 1 hour before serving.

Notes

You can add a splash of hazelnut liqueur to the cream for extra depth.
Store in the fridge up to 3 days, covered.
Best served chilled but not frozen.