BUCHE DE NOEL AU CAFÉ MASCARPONE ET SPECULOOS

Ingredients

• 4 Large Eggs (separated, whites and yolks)
• 100 g Granulated Sugar (divided 50 g for whites, 50 g for yolks)
• 80 g All-Purpose Flour (sifted)
• 60 ml Espresso Coffee (strongly brewed and cooled)
• 250 g Mascarpone Cheese (room temperature)
• 50 g Powdered Sugar (sifted)
• 150 g Speculoos Cookies (crushed into fine crumbs)
• 20 g Unsalted Butter (melted, for greasing pan (optional))
• 1 Parchment Paper (cut to fit baking pan)
• 1 tsp Cocoa Powder (optional, for dusting)

Instructions

1. Brew Strong Espresso

   Using an espresso machine or moka pot, brew 60 ml of very strong coffee and set aside to cool to room temperature.

   Time: PT5M

2. Separate Eggs

   Separate the whites from the yolks of 4 large eggs. Place whites in a clean, dry bowl and yolks in another.

   Time: PT5M

3. Whisk Egg Whites

   Using the electric hand mixer, beat the egg whites on medium‑high speed until foamy. Gradually add 50 g of granulated sugar and continue beating until stiff, glossy peaks form.

   Time: PT7M

4. Whisk Egg Yolks

   In the second bowl, whisk the yolks with the remaining 50 g sugar until the mixture becomes pale and thick, about 5 minutes.

   Time: PT5M

5. Combine and Fold Batter

   Sift the 80 g flour over the yolk mixture. Gently fold the yolk mixture into the whipped whites, then fold in the flour until just incorporated. Do not over‑mix.

   Time: PT5M

6. Prepare Baking Pan

   Line the 23 × 33 cm baking pan with parchment paper, allowing excess to overhang for easy removal. Lightly grease the parchment with a dab of melted butter if desired.

   Time: PT2M

7. Bake the Sponge

   Pour the batter into the prepared pan, spreading evenly. Bake in a pre‑heated oven at 180°C for 10‑12 minutes, until the surface is lightly golden and a toothpick comes out clean.

   Time: PT12M

   Temperature: 180°C

8. Cool and Roll the Sponge

   Immediately invert the hot cake onto a clean kitchen towel, peel off the parchment, and dust lightly with powdered sugar. Starting from the short edge, roll the cake together with the towel and let it cool completely.

   Time: PT10M

9. Brush with Coffee

   Unroll the cooled sponge gently. Using a pastry brush, brush the entire surface with the cooled espresso, ensuring even coverage.

   Time: PT3M

10. Crush Speculoos Cookies

    Place the speculoos cookies in a food processor or zip‑lock bag and crush into fine crumbs. Reserve about 30 g for garnish.

    Time: PT5M

11. Prepare Mascarpone Cream

    In a mixing bowl, whisk the mascarpone cheese with the sifted powdered sugar until smooth and glossy. Fold in 120 g of the crushed speculoos crumbs.

    Time: PT8M

12. Assemble the Yule Log

    Spread the mascarpone‑speculoos cream evenly over the coffee‑brushed sponge. Using the towel as a guide, roll the cake tightly into a log. Transfer to a serving plate, seam side down.

    Time: PT7M

13. Chill

    Cover the assembled log with plastic wrap and refrigerate for at least 15 minutes to set the cream.

    Time: PT15M

14. Finish and Serve

    Remove the log from the fridge, dust the top with the remaining speculoos crumbs and, if desired, a light sprinkle of cocoa powder. Slice with a sharp knife and serve.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g