Tipsy Fruity Yule Log

Tipsy Fruity Yule Log


14 people made this

About this recipe: This recipe was given to me by an aunt in Canada. She made this Yule Log for us when we went over to visit her one Christmas. It is the Crème au Beurre and the brandied fruit that make this cake extra special. The snow scene and the decration on the cake remaind me of Christmas in Canada. I would like to share this recipe with you.

Serves: 6 

  • For the fruit filling
  • 25g/1oz raisins
  • 25g/1oz glace cherries
  • 25g/1oz candied peel
  • 2 pieces dried apricots, chopped
  • 25g/1oz dried cranberries
  • 100ml Brandy
  • For the chocolate Swiss roll
  • 3 large eggs
  • 85g/3oz caster sugar
  • 50g/2oz self-raising flour
  • 20g/¾ oz cocoa powder
  • 20g/¾ oz ground almonds
  • For the Crème au Beurre
  • 3 egg-yolks
  • 140g/5oz caster sugar
  • 200g/7oz unsalted butter, cut into small cubes
  • 1 tablespoon brandy
  • 1 teaspoon cocoa powder
  • 1 tablespoon hot water

Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

  1. Soak the fruit in the brandy overnight.
  2. To make the chocolate Swiss roll: Whisk the egg and sugar with an electric food mixer till the mixture looks like thick whipped cream. Add ground almonds. Sieve flour and cocoa powder together then fold it into the egg mixture with a metal spoon.
  3. Pour the mixture into lined well greased Swiss roll tin (30cm X 20cm/ 12inX8 in). Bake towards the top of the oven (200C/400F/gas 6) for 10 to 12 minutes.
  4. Turn out on to a sheet of greaseproof paper, carefully peel off the lining paper and trim away the crispy edges. Roll up with the sheet of greaseproof paper inside to prevent sticking. Leave to cool.
  5. To make the crème au beurre: Place sugar in a pan with 6 tablespoons water. Gently dissolve. Bring to the boil and bubble for2-3 minutes to reach 107 C / 225 F.
  6. Whisk the egg-yolks in a food mixer. Drizzle the syrup gradually into the egg-yolks and whisk all the time until the mixture is thick and cold. Gradually whisk in the butter. Then add the brandy.
  7. Take half of the crème au beurre. Sitr in the brandy soaked fruits. Unroll the Swiss roll and remove the paper in the centre. Spread the brandied fruit crème mixture and roll up again.
  8. Take 1 teaspoon of cocoa powder, add 1 tablespoon of hot water to form a paste. Add the cocoa paste to the rest of the crème au beurre to make the chocolate crème.
  9. Cover the top of the Swiss roll with chocolate crème. Use a fork gently draw lines on the top to make it look like a log. Decorate with pine trees, robin or holly and berries. Dust with icing sugar on top to make a snow scene.

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Reviews (7)


this is an exalent recipe i cant wait to tri it - 11 Dec 2011


I loved it but the kids didn`t ...You can`t please everyone - 02 Feb 2010


This cake is too good for words. - 23 Dec 2009

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