Biscoff Yule Log Recipe | Christmas Bakes 2023!

Hello lovelies,

It’s the season of the yule log and you best believe I’m fully embracing it.

Yule log is a christmas tradition in my household and every single year myself and my mum buy my dad a chocolate yule log as it’s his absolute fave.

Now, last year I decided to take on the challenge of creating not only a yule log but changing up the flavour combination to see my dad’s reaction. Thankfully he loved it and it went down a treat with all those who had a bite.

Only now, I’ve been challenged by my dad to make a new, different flavoured yule log every year. As much as that challenge scares me, If you know me, you know I’m not one to turn down a baking challenge and you best believe I’ll be sharing a yule log recipe every festive season for the foreseeable. You’re welcome *wink wink*.

Whilst I was doing my daily scroll on Pinterest, I came across an incredible yule log picture which caught my eye immediately and had me clicking on the recipe quicker than Usain Bolt done the 100M.

Today’s bake is completely inspired by the incredibly talented Kat, also known as ‘The Baking Explorer’ on social media. I’ve shared many recipes of Kat’s over the last couple of years but today’s biscoff yule log has to be up there for a firm favourite EVER. Yup, I said it.

So I made it and boy, did it go down a treat. My dad, who’s neither a big biscoff or white chocolate lover, admitted that this was one of the best he’s tried.

{ Kat’s Original Version: https://thebakingexplorer.com/biscoff-yule-log/ }

Therefore, being the angel I am, today I’m sharing with you my version of Kat’s biscoff yule log. It’s a biscoff lovers dream and quite frankly, had (and still has) me salivating!

If this yule log sounds up your street and has you salivating also, you know the drill. Keep on scrolling below and you’ll find the recipe below:


Category: Desert / Sweet Treat

Servings: 6-8

Prep Time: 15 Minutes

Bake Time: 12-15 Minutes

Decorating Time: 30 Minutes

Overall Time: 1+ Hour


Ingredients You Need For The White Chocolate Ganache:

  • 300g Of White Chocolate
  • 100ml Of Double Cream

Ingredients You Need For The Sponge:

  • 3 Large Eggs
  • 75g Of Light Brown Sugar
  • 75g Of Plain Flour
  • 3tsp Of Vanilla Extract

Ingredients You Need For The Sponge Filling:

  • 150g Of Biscoff Spread, Melted
  • 200ml Of Double Cream

Ingredients You Need To Decorate:

  • Different Coloured Chocoballs
  • 4 Large White Chocolate Stars
  • Small Chocolate Stars

How To Make The White Chocolate Ganache:

  • Firstly, gather together your equipment and ingredients.
  • Secondly, in a microwavable bowl, add the 300g of broken up white chocolate and 100ml of double cream. Place into the microwave and in 10 second blasts, stirring well between each blast, blast the chocolate/cream mixture until it has fully melted.
  • Once melted, remove from the microwave and give a big stir together once more then set aside to thicken and cool completely.

How To Make The Sponge:

  • Whilst the ganache is cooling, line a swiss roll sponge tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
  • For the sponge, using an electric whisk, whisk together the 3 large eggs and 75g of light brown sugar for around 8 minutes, until it reaches the ‘ribbon stage’ (this is where you can drizzle the mixture in a figure of 8 and it takes at least 3 seconds to sink back in). The mixture will be very light in colour and doubled in volume.
  • Now, add the vanilla and mix it in.
  • Gently sift the 75g of plain flour then using either a metal spoon or silicon spatula, carefully fold in the flour, trying not to knock out the air and loose volume.
  • Pour the sponge mixture into the prepared swiss roll tin and using either a palette knife or back of a spoon, carefully spread the mixture evenly across the tin.
  • Place into the oven for 12-15 minutes, until a skewer inserted into the centre comes out clean.
  • Whilst the sponge is baking, lay a clean sheet of parchment paper onto the work surface and dust the paper thoroughly with icing sugar.
  • Take the baked sponge out the oven and immediately tip the sponge onto the dusted parchment paper.
  • Remove the parchment paper the sponge was baked on, sprinkle more icing sugar over the top of the sponge, then tightly roll up the sponge taking the clean baking paper with it.
  • Then, leave the rolled up sponge to cool completely.

How To Make The Filling:

  • Once the sponge has cooled, gently un-roll the sponge.
  • Now, in a microwavable bowl, add 150g of biscoff spread. Place into the microwave and in 10 second blasts, blast the biscoff spread until melted.
  • Then in a large bowl, using an electric whisk, whisk the 200ml of double cream until it reaches soft peaks.
  • Using a palette knife, spread a layer of melted biscoff spread across the top of the sponge, followed by the thickened double cream.
  • Then, re-roll the sponge as tightly as you can and carefully place onto a serving plate / board.

How To Decorate:

  • Now, it’s time to finish the yule log!
  • Using a palette knife, spread the ganache over the rolled sponge, covering the top and the sides.
  • Then, using a fork, lightly run the fork across the ganache to create texture.
  • Finally, decorate with the chocolate stars and chocoballs.

That’s your Biscoff Yule Log prepared, baked and decorated, ready for you to enjoy this christmas!


Notes:


You can’t honestly tell me that this yule log doesn’t look and sound heavenly?

As I’m writing this, it’s 1.30am and I’m actually having to convince myself that I don’t need to go make another right now. It’s one of those yule logs which a little slice is more than enough but also leaves you pining for more.

It was swiftly demolished by my loved ones and I know it will be by yours too!

Let me know in the comments below if you make this yule log yourself and if you do, what your thoughts are on it. Are you as obsessed as my family?

Sending you all tons of love & hugs as always,

Elle xo

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