Hazelnut Latte Yule Log

By Dianne_H

Ingredients

• SPONGE CAKE:
• 1/2 cup whole, natural hazelnuts, toasted and peeled
• 1/2 cup flour
• 1/4 tsp salt
• 6 eggs
• 2/3 cups sugar
• 1 tsp vanilla
• 3 tbsp hazelnut oil or vegetable oil
• icing sugar for dusting
• LATTE MOUSSE:
• 1 1/2 cups whipping cream
• 1 1/2 tbsp instant skim milk powder
• 1 tbsp instant coffee granules
• 5 oz semi-sweet chocolate, choped
• 2 tbsp hazelnut liqueur or brandy
• 1 tsp vanilla
• cocoa powder, for dusting

Details

Servings 12

Preparation

Step 1

INSTRUCTIONS:
1. Preheat the oven to 350 degrees and line a 15 1/2 x 1 1/2 inch jelly roll pan with parchment paper.

2. Pulse the hazelnuts, flour and salt in a food processor untill the nuts are finely ground.

3. Whisk the eggs and sugar in a large bowl and place the bowl over a pot of gently simmering water, whisking until the mixture has warmed to just above body temperature. Whip this mixture on high speed until it is pale yellow and the mixture leaves a ribbon when the beaters are lifted, about 7 minutes. Beat in the vanilla. While beating on medium speed, sprinkle in the nut mixture quickly, blending only until incorporated. Spoon about a cup of the batter into a dish with the hazelnut or vegetable oil and stir to blend it in. Add this back to the larger batter and fold in by hand. Pour the batter into the prepared pan and spread evenly.

4. Bake the cake for about 15 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for just 5 minutes.

5. While the cake is still warm, dust the surface of it with icing sugar and run a knife around the outside edge of the cake to loosen. Place a clean tea towl over the cake, then place a cutting board or second bakingh tray over the cake and invert it so that it tips out onto the board and lift off the original pan. Carefully peel away the parchment paper, dust the cake surface with icing sugar and place a second tea towel over the cake. Roll the cake up from the shorter side, and let the cake cool completely in the tea towels. This step will set the jelly roll "memory" so the cake will not crack or split when filled.

6. To prepare the latte mouse, heat the cream, skim milk powder and instant coffee to just below a simmer and pour it over the chocolate. Let it sit for one minute, then whisk until the chocolate is completely melted. Cook the misture to room temperature then chill completely, about 2 hours.

7. Whip the chilled latte cream until it holds a soft peak, then stir in the hazelnut liqueur or brandy and the vanilla.

8. To assemble the Yule log, gently unroll the colled cake and remove the tea towels. Spread half of the latte mousse over the surface of the cake and roll it up. Carefully lift the cake onto the desired serving platter and spread the remaining half of the mousse over the top and ends. Dust the Yule with a little cocoa powder and chill until ready to serve.

The Yule log will keep refrigerated for up to 2 days.