Easter Yule Log Recipe | Dr. Oetker (2024)

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Easter Yule Log

Recipes

445

10 - 12 slices

Intermediate

90 minutes

Celebrate Easter with this fun Easter Yule Log - a fun twist on a classic Christmas bake. Get baking.

A soft chocolate sponge filled with a sweet Chantilly cream, topped with a rich chocolate ganache and fun Easter decorations. It's the perfect Easter sharing cake!

Recipe Ingredients

How to Prepare

Utensils

Recipe Ingredients

For the Sponge

Medium Eggs

100 g

Caster Sugar

0.5 tsp

Dr. Oetker Madagascan Vanilla Extract

80 g

Plain Flour

20 g

Dr. Oetker Fine Dark Cocoa Powder Pluss extra for dusting

For the Filling

250 g

Double Cream

70 g

Icing Sugar

1 tsp

Dr. Oetker Madagascan Vanilla Extract

For the Buttercream

250 g

Unsalted Butter

250 g

Icing Sugar

100 g

Dr. Oetker 35% Milk Chocolate

2 tbsp

Dr. Oetker Fine Dark Cocoa Powder

1 tsp

Dr. Oetker Madagascan Vanilla Extract

For the Decoration

Dr. Oekter Easter Party Sprinkle Mix

Dr. Oetker Chocolate Easter Decorations

396 g

Dr. Oetker Pastel Pearls

Buy the Products

Dr. Oetker Madagascan Vanilla Extract

Dr. Oetker Fine Dark Cocoa Powder Pluss extra for dusting

Dr. Oetker Madagascan Vanilla Extract

Dr. Oetker 35% Milk Chocolate

Dr. Oetker Fine Dark Cocoa Powder

Dr. Oetker Madagascan Vanilla Extract

Dr. Oekter Easter Party Sprinkle Mix

Dr. Oetker Chocolate Easter Decorations

How to Prepare:

Total

minutes

Prep

minutes

Resting Time

minutes

For the Sponge

Firstly, preheat your oven to 200℃/180℃/Gas Mark 6 . Line a 22 x 32cm baking tray with baking parchment.

Pop your eggs and caster sugar into a large bowl and whisk for about 5 minutes in a stand mixer or with an electric hand whisk until your mixture is light and fluffy.

In another bowl sift together your dry ingredients.Add the flour mix to the Egg mix and gently fold through. Try not to over mix as you will knock all the air out of your mixture.

Pour your mixture onto your lined tin and smooth out so it covers the surface area and into the corners.Pop in the oven and bake for 10-12minutes.

While in the oven you need to prepare a piece of baking paper. Lightly sift cocoa powder over the baking paper.Remove from oven and place the sponge onto a cooling rack for 5 minutes.

While the sponge is still warm you need to flip the sponge upside down onto the prepared baking paper. Peel back the parchment it was baked on.Create a small crease on the short side of the sponge(don’t cut to the bottom), and roll the sponge in the baking paper. (this stopped cracking while rolling with the filling in.) Allow the sponge to fully cool.

For the Buttercream

In a microwave safe bowl melt the chocolate in 30 second bursts until melted, and allow to cool

Beat the butter in the bowl until soft. Add in the icing sugar in two stages beating in-between.

Add in the vanilla and cocoa and beat until combined.

Add in your cooled melted chocolate, beat until combined.

For the Filling

Now it’s time to make the filling; pop your double cream, icing sugar and vanilla extract in a bowl and whisk until it soft peaks.