Kinder Bueno Yule Log Christmas (Printable Version)
Festive chocolate hazelnut yule log with Kinder Bueno cream and crunchy topping—perfect for sharing.
# What You'll Need:
→ Sponge Cake
01 -
4 eggs
02 -
100 g granulated sugar
03 -
100 g plain flour
04 -
1 teaspoon baking powder
→ Kinder Bueno Cream
05 -
200 g Kinder Bueno chocolate
06 -
400 ml full-fat liquid cream
07 -
50 g icing sugar
→ Decoration
08 -
Kinder Bueno bars, for garnish
09 -
Melted chocolate, for coating
10 -
Crushed hazelnuts, for topping
# Steps To Follow:
01 -
Set oven to 180°C. Line a rectangular baking tin with baking paper.
02 -
Whisk eggs and sugar together until pale and doubled in volume. Sift in flour and baking powder, then fold gently to maintain aeration.
03 -
Pour batter into prepared tin and smooth evenly. Bake 10–12 minutes, or until the sponge springs back when pressed. Remove and allow to cool completely.
04 -
Melt Kinder Bueno chocolate gently over a bain-marie, stirring until smooth. Set aside to cool slightly.
05 -
In a separate chilled bowl, whip the liquid cream with icing sugar until stiff peaks form. Carefully fold in melted Kinder Bueno chocolate until well incorporated.
06 -
Spread an even layer of Kinder Bueno cream over the cooled sponge. Starting from one short end, roll the cake tightly to form a log.
07 -
Enrobe the rolled log with melted chocolate. Garnish with pieces of Kinder Bueno bars and a sprinkling of crushed hazelnuts for decoration.
08 -
Refrigerate the assembled log for at least 2 hours to allow it to set before slicing.
# Notes and Tips:
01 -
Ensure sponge cake is fully cooled before adding the cream to prevent melting.
02 -
For best results, use cold cream to achieve stable whipped peaks.
03 -
Slice with a sharp knife dipped in hot water for clean servings.