Yule Log with Coffee and Slivered Almond Crust Recipe

Ingredients:

• 6 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tbsp instant coffee granules, dissolved in 1 tbsp hot water
• 1/2 cup slivered almonds, toasted
• Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 375°F (190°C). Line a 15″ x 10″ jelly roll pan with parchment paper, leaving an overhang on both ends.
2. In a large bowl, whisk egg yolks with sugar until pale and thickened, about 3 minutes.
3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold into egg yolk mixture.
4. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter until no white streaks remain.
5. Spread batter evenly into prepared pan. Bake for 10-12 minutes, or until cake springs back when lightly touched.
6. Dust a clean tea towel with confectioners’ sugar. Invert cake onto towel and carefully remove parchment paper. Roll cake up in towel, starting from the short end. Let cool completely on a wire rack.
7. In a mixing bowl, beat heavy cream with granulated sugar and coffee until stiff peaks form.
8. Unroll cake and spread coffee cream over top, leaving a small border around edges. Roll up cake tightly, using towel to assist. Place seam side down on a serving platter.
9. In a food processor, pulse slivered almonds until coarsely chopped. Press onto outside of cake to cover completely.
10. Dust with confectioners’ sugar before serving.

Verdict and Serving Suggestions:

This Yule Log with Coffee and Slivered Almond Crust is a rich and indulgent Christmas dessert. The delicate cocoa sponge cake pairs beautifully with the coffee whipped cream filling and crunchy almond crust. It’s perfect for impressing your guests during the holidays. Serve with a dollop of whipped cream and a sprinkle of cocoa powder on top. Enjoy!