• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Translators without Borders Cookbook

Recipes from around the world

  • Recipes
    • Bread
    • Breakfast
    • Cakes and bakes
    • Desserts
    • Dips
    • Festive dishes
    • Main courses
    • Salads
    • Soups
    • Side dishes
  • About
    • Acknowledgements
    • Conversions
  • Get Involved
  • TWB WEBSITE

Yule Log (in English)

January 19, 2018 by Sophie Llewellyn Smith Leave a Comment

This is the Yule log recipe which my grandmother used to make every year with coffee buttercream. The whole family loves it! Mamie used to decorate her log with Christmas decorations which pleased kids and adults alike. When my daughter turned one, I wanted to bake her a cake which she could eat, with less sugar than a traditional birthday cake. I therefore baked the cake with less sugar and prepared a different cream using ricotta, mascarpone and agave syrup – although I then found out that agave nectar isn’t much healthier an option than refined sugar.

Yule log image
Savoie cake
Print Recipe
  • CourseCakes and bakes
  • CuisineFrench
Servings
6 servings
Servings
6 servings
Yule log image
Savoie cake
Print Recipe
  • CourseCakes and bakes
  • CuisineFrench
Servings
6 servings
Servings
6 servings
Ingredients
  • 2 eggs
  • 50 g sugar
  • 25 g flour
  • 25 g cornstarch
  • 1 tsp vanilla sugar
Mocha buttercream
  • 250 g butter unsalted
  • sugar
  • 1 or 2 egg yolks
  • coffee extract
Marie's buttercream
  • 200 g ricotta
  • 200 g mascarpone
  • 100 g butter unsalted
  • agave nectar
  • cinnamon
Servings: servings
Instructions
  1. Mix the egg yolks and the sugar until creamy, then add flour and corn starch.
    Yule log recipe image
  2. Add the stiff egg whites.
  3. Pour the batter onto a baking tray and pop in a medium warm oven (180°C) for about 20 minutes.
  4. As soon as you take the cake out of the oven, roll it while it’s warm and leave to cool. That way, the biscuit won’t break when you roll it.
For the mocha buttercream
  1. Mix the softened butter with the remaining ingredients. Once you’ve made the cream, decorate the Yule log with a piping bag.
For Marie's buttercream
  1. Mix the ricotta and the mascarpone, add some agave nectar according to taste and season with cinnamon. Add softened butter to the mix and decorate the cake.
Share this Recipe

Related

Filed Under: Uncategorized Tagged With: cake, festive, nut-free, vegetarian

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Contributor

Lara Alloggio
English, Spanish, Italian > French translator

Download PDF

Untitled

​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

Donate now button

Visit the TWB website

Sign up to the TWB newsletter

Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

Footer

Terms of use

This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

Contact info

[email protected]

Copyright © 2023 · Translators Without Borders