TRADITIONAL ROMANIAN CHRISTMAS YULE LOG CAKE

Celebrate the festive season with this classic Romanian Christmas Yule Log — a rich, moist chocolate sponge roll filled with a luscious chestnut mascarpone cream and topped with a silky chocolate glaze. This traditional dessert combines delicate textures and deep flavors, perfect for holiday gatherings and winter celebrations.

🕒 Prep Time: 30 min

🍳 Cook Time: 15 min
🍽️ Chilling Time: 2.5 hours
🍰 Yields: 8-10 servings

Ingredients

Sponge Cake:

3 whole eggs
3 egg yolks
170 g sugar
85 g all-purpose flour
20 g cocoa powder
40 g butter
65 ml milk
2 tsp powdered sugar (for rolling towel)

Chestnut Mascarpone Cream Filling:

200 g mascarpone cheese
80 g chestnut puree (with rum)
2–3 tbsp milk
2 tbsp powdered sugar (adjust to taste)
1 tsp cocoa powder (level)

Chocolate Glaze:

1 whole egg
1 egg yolk
150 g sugar
65 ml water
200 g unsalted butter
85 g dark chocolate (70% cocoa)
1 tsp instant coffee powder (level)

Instructions

1. Prepare the Sponge Cake

Melt butter with milk in a small saucepan. Remove from heat.
In a bowl, sift together flour and cocoa powder.
Using a mixer, beat eggs, egg yolks, and sugar for about 10 minutes until pale yellow, thick, and slow to fall from the whisk.
Gradually add 1/3 of the milk mixture along the edge of the bowl, followed by 1/3 of the flour mixture. Gently fold in with a whisk. Repeat two more times, alternating milk and flour, mixing gently to keep the batter airy.
Pour the batter into a parchment-lined 33 x 37 cm baking tray. Smooth the surface with the back of a spoon.
Bake at 180°C (350°F) for 5 minutes, then lower to 160°C (320°F) and bake for 7 more minutes.
Test doneness by gently pressing the top — it should spring back without sticking to your finger.
Remove from oven and immediately invert the cake onto a clean cotton towel dusted evenly with powdered sugar. Carefully peel off the parchment paper.
Roll the cake and towel together gently and let cool completely (about 1 hour).

2. Prepare the Chestnut Mascarpone Cream

Mix mascarpone, chestnut puree, milk, powdered sugar, and cocoa powder in a bowl. Adjust sweetness according to the chestnut puree used (some are sweeter). Set aside.

3. Assemble the Cake

Once the cake is cool, unroll it gently and spread an even layer of chestnut cream over the surface.
Roll it back up tightly without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours to chill and firm up for easier slicing.

4. Prepare the Chocolate Glaze

Beat whole egg, egg yolk, and 25 g sugar with a mixer for about 10 minutes until pale and creamy.
Meanwhile, bring remaining sugar (125 g) and water to a boil and simmer for 4 minutes until syrupy with white foam.
With the mixer running, slowly pour the hot syrup down the side of the bowl into the egg mixture in a thin stream. Continue beating for about 15 minutes until the bowl is no longer warm.
Melt the dark chocolate over a double boiler.
Keeping the mixer on, add butter tablespoon by tablespoon, mixing well after each addition.
Add melted chocolate and dissolved instant coffee (in a teaspoon of water). Mix at high speed for 1 minute until smooth, thick, and fluffy.
Refrigerate glaze for 30 minutes to thicken.

5. Final Assembly and Decoration

Trim uneven edges from the cake roll. Slice two pieces diagonally and one straight to create “branches” for decoration. Arrange them as shown in your reference photo.
Spread a thin layer (about 3 mm) of chocolate glaze all over the cake and branches.
Using a fork’s teeth, create gentle, uneven grooves mimicking tree bark texture.
Decorate with marzipan figures (reindeer, Santa, sleigh, etc.) and sprinkle coconut flakes around the serving plate to simulate snow.
Just before serving, dust the log lightly with powdered sugar for a snowy effect and sprinkle cocoa powder mixed with powdered sugar on the plate.

6. Storage and Serving

Keep the Yule Log refrigerated until serving. Remove from the fridge about 30 minutes before slicing to soften slightly.

💡 Tips

Be gentle when rolling and unrolling the sponge to avoid cracking.
Adjust sweetness based on the chestnut puree used.
Creating the bark texture with a fork adds beautiful rustic detail.
Marzipan decorations add a festive, elegant touch but are optional.

🎉 Perfect For

Christmas and holiday celebrations
Festive family gatherings
Winter dessert menus

📝 Final Thoughts

This Romanian Christmas Yule Log, or Buturuga, is a stunning showstopper dessert blending silky chestnut mascarpone cream and rich chocolate glaze atop a tender cocoa sponge. The layered textures and festive decorations make it a heartwarming centerpiece for your holiday table. With a bit of patience and love, this traditional treat will impress and delight all your guests.