Coffee Yule Log

30 min
20 min
Coffee Yule Log


  • 1 sachet natural cake mix
  • 1 tsp vanilla powder
  • 60 g butter
  • 150 ml water
  • 200 ml Dalia
  • 150 g sugar
  • 1 tbsp instant coffee granules
  • 15 ml arrowroot
  • 30 g cornstarch
  • 1 g agar agar
  • 250 g butter


  • Preheat the oven to 170 °C.
  • Make a cake batter by mixing the natural cake mix with water, the melted butter and the vanilla powder.
  • Pour the batter onto a baking sheet lined with greaseproof paper and spread it with a spatula to form a rectangle. Bake for 20 minutes. Remove from the oven, cover with a further sheet of greaseproof paper and roll-up the rectangle. Leave to cool rolled-up.
  • In a saucepan, dissolve the arrowroot and the coffee in the cold Dalia. Thicken over a low heat then allow to cool to obtain a coffee cream.
  • In a food processor, mix the softened butter. Very gradually pour in the coffee cream, mixing continuously. The frosting cream is ready.
  • Add the cornstarch and agar agar to the remaining coffee cream and heat to thicken. Allow to cool to obtain a thick coffee cream.
  • Carefully unroll the log and spread it with the thick coffee cream. Reroll and cover with the frosting.

Nutritional Values

1689 kj / 401.9 kcal
14.7 g
67.2 g
0.2 g
18.2 mg
34.2 mg