Description
This peanut-caramel-vanilla Yule log is a showstopping holiday dessert that blends a soft vanilla sponge with rich caramel cream and crunchy peanuts. Perfect for Christmas, it’s festive, indulgent, and irresistibly delicious!
Ingredients
For the Sponge Cake:
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4 eggs
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100 g sugar
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100 g flour
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1/2 packet baking powder (~1 tsp)
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1 tsp vanilla extract
For the Caramel Cream:
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150 g sugar
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50 ml water
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200 g heavy cream
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100 g mascarpone
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50 g roasted salted peanuts, crushed
For Decoration:
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50 g dark chocolate
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50 g roasted salted peanuts, whole
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Powdered sugar (optional)
Instructions
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Prepare the Sponge Cake:
Preheat oven to 180°C (350°F). Line a 30×40 cm baking tray with parchment paper.
Whisk eggs and sugar until pale and fluffy. Gently fold in flour, baking powder, and vanilla extract until smooth. -
Bake the Cake:
Spread batter evenly in tray and bake for 10–12 minutes until golden and springy. -
Roll the Cake:
While still warm, roll the cake with parchment from one short end. Let cool completely in rolled shape. -
Make the Caramel Cream:
Heat sugar and water in a saucepan without stirring until amber. Remove from heat and carefully whisk in cream.
Cool slightly, then mix in mascarpone and crushed peanuts until smooth. -
Assemble the Yule Log:
Unroll the cake, spread caramel cream evenly, and re-roll without parchment. Place seam-side down on a platter. -
Decorate:
Melt dark chocolate and drizzle over the log. Garnish with whole peanuts and a dusting of powdered sugar if desired.
Notes
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Roll the sponge while warm to prevent cracks.
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Make ahead and chill for deeper flavor and easier slicing.
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Customize with a touch of sea salt or caramel drizzle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired