Biscoff Yule Log

A brown sugar fatless sponge filled with Biscoff spread and whipped cream, covered in a white chocolate and Biscoff ganache. Perfect for Christmas!

Course Dessert

Cuisine European

Keyword Yule Log

Prep Time 45

Cook Time 12

Total Time 57

Servings

Calories 472kcal

Author thebakingexplorer

Ingredients

For the ganache

300 g White chocolate
100 ml Double cream
100 g Smooth Biscoff spread
1-2 tbsp Milk

For the sponge

3 Eggs large
75 g Light brown soft sugar
1 tsp Vanilla extract
75 g Plain flour sieved

For the filling

115 g Smooth Biscoff spread melted
150 ml Double cream
½ tbsp Icing sugar
½ tsp Vanilla extract

For decoration

1 Biscoff biscuit crushed
Small and large white chocolate stars optional

Metric - US Customary

Instructions

To make the ganache, put the white chocolate and double cream into a microwave safe bowl
Microwave on high for 30 seconds, then stir well. Keep microwaving in 10 second blasts, stirring between each one, until the chocolate is fully melted. Set aside to cool and thicken. If you don't have a microwave, do this in a pan on a low heat
Pre-heat your oven to 160C Fan/350F/Gas Mark 4, line a swiss roll tin or a baking tray with a lip, with baking paper. I used a Salter tray measuring 38.5 cm x 25.5 cm x 2.2 cm
For the sponge, whisk the eggs and sugar together with an electric whisk or in a stand mixer for around 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle the mixture in a figure 8 and it takes at least 3 seconds to sink back in. It will also be very light in colour and have doubled in size
Add the vanilla and mix it in briefly
Gently fold in the flour, ideally using a metal spoon or silicone spatula, trying not to lose the volume
Pour into the tin, and spread the mixture around using a palette knife or the back of a spoon. Bake for 12 minutes
Remove from the oven and tip onto a clean sheet of baking paper
Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely
Gently unroll the sponge (it may not unroll fully, so gently lift the curled over end up to add the filling) and spread a layer of melted Biscoff spread all over it. It's much easier to spread the Biscoff when it's melted, so pop it in the microwave for 10-20 seconds to melt it first
Whip up the cream with the icing sugar and vanilla until thick
Spread the double cream over the Biscoff spread
Re-roll the sponge as tightly as you can, and place onto a serving plate
Add the Biscoff spread to the cooled ganache and whisk in using an electric mixer. If the ganache is very thick and stiff, add the milk to loosen it
Spread the ganache over the yule log covering the sides and ends. Use a fork to create texture
Decorate with the crushed biscuit and white chocolate stars if using
Serve immediately, store leftovers in the fridge and eat within 2-3 days

Video

Notes

Make sure your ingredients are at room temperature before you start baking, particularly the eggs.
Light brown soft sugar is what gives the swiss roll a delicious caramelised flavour, but you can also use caster sugar if you can't get hold of it.
You need to use double cream for the ganache, single cream will not work.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition