French Yule Log

French Yule Log

This soft multilayer cake features vanilla cream filling and a cocoa frosting.

  • PRINT

SKILL LEVEL : expertPREP TIME : 45  Minutes

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium130 mg5% DV
Total Carbohydrates43 g14% DV
Dietary Fiber1.0 g4% DV
Sugars38 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium130 mg5% DV
Total Carbohydrates43 g14% DV
Dietary Fiber1.0 g4% DV
Sugars38 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 4 eggs , divided
  • 3/4 cup granulated sugar , divided
  • 3/4 cup ground blanched almonds
  • 1/3 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • WHIPPED CREAM FILLING (recipe follows)
  • CREAMY COCOA LOG FROSTING (recipe follows)
  • 1/4 cup powdered sugar

Directions

  • 1. Heat oven to 350°F. Line 15x10 1/2-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.
  • 2. Beat egg yolks in medium bowl 3 minutes on medium speed of mixer. Gradually add 1/2 cup granulated sugar, beating another 2 minutes until thick and lemon-colored. Combine almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.
  • 3. Beat egg whites in large bowl until foamy. Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites. Spread batter evenly in prepared pan.
  • 4. Bake 16 to 18 minutes or until top springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove from pan onto prepared towel. Carefully remove foil. Cool completely. Cut into four equal rectangles approximately 3 1/2x10 inches.
  • 5. Prepare WHIPPED CREAM FILLING; immediately fill and assemble cake layers. Place one cake layer on serving plate. Spread one-third (about 1 cup) filling evenly over cake layer; top with another cake layer. Repeat with remaining cake and filling, ending with cake layer. Refrigerate about 1 hour before frosting.
  • 6. Prepare CREAMY COCOA LOG FROSTING; generously frost sides and top of cake loaf. Swirl frosting with spatula or score with fork to resemble bark. Refrigerate at least 4 hours before serving. Garnish with shaved chocolate and chocolate leaves, if desired. Cover; refrigerate leftover dessert.
  • WHIPPED CREAM FILLING: Makes about 3 cups filling
  • 1 1/2 cups cold whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Combine whipping cream, powdered sugar and vanilla in large bowl. Beat until cream is stiff.
  • CREAMY COCOA FROSTING: Makes 2 1/2 cups frosting
  • 3 1/2 cups powdered sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1/3 cup milk
  • Combine powdered sugar and cocoa. Beat butter, 1/2 cup cocoa mixture, corn syrup and vanilla in medium bowl until smooth. Add remaining cocoa mixture alternately with milk, beating until smooth and of spreading consistency.
  • Makes 18 servings.
Ingredients sitting on a table

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