This is one of those recipes that goes by different names; Yule Log, Roulade, Cake Roll or Buche de Noel. Here in Malta we simply call it Christmas Log. My Christmas Log is a lovely combination of crushed biscuits, mixed nuts, dried fruit, evaporated milk and covered in dark chocolate. It’s an ideal treat to have on hand when visitor’s come to visit, a delicious gift, enjoy it with some tea or coffee or serve it after your Christmas meal
Ingredients:
250g/8.8oz Mixed Cherries
100g/3.5oz Blanched Almonds, roasted
100g/3.5oz Roasted Hazelnuts
150g/5.3oz Pitted Dates
450g/16oz Morning Coffee (PlainTea Biscuits)
1Tin 410g/14.5oz Creamy Frisian Flag Evaporated Milk
2 Tbls White Vermouth (see note)
2 Tsp Almond Essence
300g/10.6oz Dark Chocolate to cover the log
Method:
Christmas Log –
In a large bowl, break the biscuits with your hands into small and larger pieces.
Roughly chop the cherries, hazelnuts, dates, almonds and mix with biscuits. Add the Vermouth, almond essence and evaporated milk. Stir together and with your hands shape into a log on a sheet of baking paper. Roll the paper tightly, close the edges and refrigerate overnight. Once ready, melt the dark chocolate and cover the logs. Always keep refrigerated and covered, either with clean baking paper or a cake top cover.
How to make the bark – (This is optional, the log can just be covered in chocolate)
Melt dark chocolate and spread thinly onto baking paper then roll up and refrigerate until the chocolate hardens. When the paper is unrolled, the chocolate cracks and this creates the bark. Stick the barks with a touch of melted chocolate on top of the ready covered log. Finally, dust with icing sugar for a festive snowy effect.
NOTE: Vermouth is an aromatized, fortified wine infused with herbs and spices, with the addition of a distilled spirit, grape or brandy.
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