Peanut-Caramel-Vanilla Yule Log

The Peanut-Caramel-Vanilla Yule Log is a festive delight that captivates the senses with its rich and luscious flavors. As the holiday season approaches, this indulgent dessert brings warmth and joy to any gathering. Imagine a soft, delicate sponge cake rolled with a silky caramel cream, bursting with roasted peanuts and a touch of vanilla. The final drizzle of dark chocolate adds a touch of elegance, making it perfect for special moments with family and friends. #PeanutCaramel #HolidayDesserts

Crafting this charming yule log is not just about taste; it’s about experience. Each bite is an invitation to indulge in a creamy, nutty, and slightly sweet adventure. This recipe stands out because it combines simple ingredients with a fabulous presentation, ensuring you’ll impress your guests while also enjoying the baking process.

Why Make This Recipe

You’ll love the Peanut-Caramel-Vanilla Yule Log for many reasons:

It’s a stunning centerpiece for any holiday table.
The combination of flavors will delight both kids and adults alike.
It’s made using ingredients you might already have at home.
The process is straightforward and fun, perfect for a family baking day.
It can be prepared in advance, freeing up time on the special day.

How to Make `Peanut-Caramel-Vanilla Yule Log`

Get ready to make this unforgettable dessert! The process involves baking a light sponge cake and filling it with a creamy caramel mixture. The result is a delectable yule log that will wow your guests.

Ingredients:

4 eggs
100 g sugar
100 g flour
1/2 packet baking powder
1 teaspoon vanilla extract
150 g sugar (for the caramel)
50 ml water
200 g heavy cream
100 g mascarpone
50 g roasted salted peanuts, crushed
50 g dark chocolate
50 g roasted salted peanuts, whole (for decoration)
Powdered sugar (for dusting, optional)

Directions:

Prepare the Sponge Cake: Preheat your oven to 180°C (350°F). Line a baking tray (approximately 30×40 cm) with parchment paper. In a mixing bowl, whisk the eggs and sugar together until light and fluffy. Gently fold in the flour and baking powder, followed by the vanilla extract until well combined.
Bake the Cake: Pour the batter into the prepared baking tray and spread it evenly. Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.
Roll the Cake: Once baked, remove the cake from the oven and let it cool slightly. While still warm, carefully roll the cake with the parchment paper from one short side to the other, creating a log shape. Allow it to cool completely in this rolled position.
Make the Caramel Cream: In a saucepan, combine the sugar and water over medium heat. Allow it to cook without stirring until it turns a deep amber color. Remove from heat and carefully whisk in the heavy cream (it will bubble up). Once combined, let it cool slightly before mixing in the mascarpone and crushed peanuts until smooth.
Assemble the Yule Log: Unroll the cooled sponge cake and spread the caramel cream evenly over the surface. Roll the cake back up tightly, this time without the parchment paper. Place it seam-side down on a serving platter.
Decorate the Log: Melt the dark chocolate and drizzle it over the top of the log. Garnish with whole roasted peanuts and dust with powdered sugar if desired.
Serve: Slice the Yule Log into portions and serve. Enjoy this festive and indulgent dessert with family and friends!

Tools You’ll Need

Baking tray (30×40 cm)
Parchment paper
Mixing bowls
Whisk
Saucepan
Spatula
Serving platter

How to Serve `Peanut-Caramel-Vanilla Yule Log`

Serve the Peanut-Caramel-Vanilla Yule Log chilled, straight from the fridge. It pairs wonderfully with a hot cup of cocoa or a light tea. Garnish with additional crushed peanuts or a dollop of whipped cream to elevate the presentation.

How to Store `Peanut-Caramel-Vanilla Yule Log`

Wrap the yule log tightly in plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 3-4 days. For best results, serve it cold. Reheat the chocolate drizzle gently if needed, but avoid microwaving the rolled cake directly.

Tips to Make `Peanut-Caramel-Vanilla Yule Log`

Make sure to beat the eggs and sugar until fully light and fluffy for a better rise.
Allow the caramel to cool slightly before mixing it in with the cream to prevent curdling.
Use quality dark chocolate for the drizzle for a rich finish.

Variation (if any)

Consider adding a layer of fruit, like sliced strawberries or raspberries, between the sponge and the caramel cream for a fresh twist. You could also swap out peanuts for another favorite nut or even add a hint of espresso powder to the cream for an added depth of flavor.

FAQs

1. Can I freeze the yule log?
Yes, you can freeze the rolled yule log without the chocolate drizzle for up to a month.

2. What if I don’t have mascarpone?
You can substitute mascarpone with cream cheese or whipped heavy cream for a similar result.

3. Can I make this without eggs?
Yes! You can use egg substitutes like applesauce or flaxseed meal to create a vegan version.

4. How can I make this gluten-free?
Use a gluten-free flour blend in place of regular flour to make this dessert suitable for those with gluten sensitivities.

Personal Cook’s Note

Making the Peanut-Caramel-Vanilla Yule Log has become a cherished tradition in my kitchen. I remember the first time I rolled the cake; it felt like magic! Each year, I invite my kids to help, and we share laughter and stories as we bake together. I encourage you to give it a try, and don’t hesitate to make it your own by adding personal touches. Have fun with it, and feel free to share your experiences in the comments below!