Coffee Yule log

Name: Coffee Yule log
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 portions
Cuisine: Cuisine à teneur réduite en protides
Ingredients: 1 sachet de préparation pour gâteau nature; 1 c. à café de vanille en poudre; 60 g de beurre; 150 ml d’eau; 200 ml de Dalia; 150 g de sucre; 1 c. à soupe de café soluble; 15 ml d’arraw root; 30 g de maïzena; 1 g d’agar agar; 250 g de beurre

Prep 30 min · cooking 20 min
10 servings

0.2 gof protein
18.2 mgphenylalanine
34.2 mgof leucine

Values per serving, for guidance only. Adjust the quantities to suit your diet.

Ingredients

1 sachet of Plain Cake Mix
1 tsp vanilla powder
60 g butter
150 ml water
200 ml Dalia
150 g sugar
1 tbsp instant coffee
15 ml arrowroot
30 g cornflour
1 g agar-agar
250 g butter

Method

Preheat the oven to 170 °C.
Make a cake batter by mixing the plain cake mix with the water, then the melted butter and vanilla.
Pour the batter onto a baking tray lined with baking paper and spread it into a rectangle with a spatula. Bake for 20 minutes. When it comes out of the oven, cover it with a sheet of baking paper and roll up the rectangle; leave it to cool rolled up.
In a saucepan, blend the arrowroot and coffee into the cold Dalia. Thicken over a low heat, then leave to cool.
In the food processor, beat the softened butter. Very slowly pour in half the coffee cream, beating all the time. The buttercream topping is ready.
Stir the cornflour and agar-agar into the remaining cream and heat to thicken. Leave to cool.
Carefully unroll the rolled sponge and spread it with the thick coffee cream. Roll it up again and cover it with the buttercream.

Made with