During the holiday season, the yule log is undoubtedly the star cake that we are all eager to taste. There are certainly many ways to make it, from the classic rolled cake to the elegant entremet like version, the yule log is a guaranteed treat.
Since I am a huge fan of raspberries and chocolate, I decided to make a Yule log with these two flavours.
Let's go for the recipe.
Yule log mould
100 g condensed unsweetened milk
150 g glucose syrup
150 g sugar
10 g gelatin (approx. 4 sheets)
75 g of water
150 g chocolate
Food colouring powder
250 g heavy cream
1 tbsp vanilla paste or extract
10 g cocoa powder
43 g sugar
2 g gelatine sheets
125 g mascarpone
64 g flour
80 g flour
2 g baking powder
30 g butter
25 g whole milk
Some fresh or frozen raspberries
150 g raspberries
30 g sugar
4 g pectin
250 g heavy cream
The night before
Place the gelatin sheets in cold water and leave for about 15 min.
Put the glucose, sugar and water in a saucepan and bring to a boil. Remove from heat when the mixture reaches 108 °C.
In a long container (like the one for the hand mixer) add the white chocolate, the condensed milk, the food colouring and the gelatin.
Pour the hot sugar and glucose mixture into a high edge container and mix using a hand blender. Be careful, it is very important to mix by lightly tilting the container so as not to incorporate air bubbles in the mirror glaze.
Let cool and use at 30 ° C on a frozen cake.
In a clean bowl, place gelatine sheets in cold water and let soak for approx. 20 min.
Place a third of the heavy cream in a pot over medium heat. Add in the sugar and vanilla paste. Mix well and bring to a boil.
Remove gelatine sheets from the water and add to the hot heavy cream. Mix until melted.
In a bowl, mix the mascarpone cheese, hot heavy cream and remaining cold cream.
Add the sifted cocoa powder and mix with a hand blender.
Let the frosting set in the fridge for 6 hours at least or overnight if possible.
Whip the frosting in a stand mixer or electric mixer.
Use immediately after whipping.
The same day
Mix the sugar, milk and eggs and stir until you get a smooth mixture.
Add the flour and yeast and fold in gently with a spatula.
Add the fresh or frozen raspberries and mix.
Place in the insert pan and bake at 200 °C for 15 - 20 minutes.
Allow to cool completely before use.
Place a layer of chocolate cream in the insert mould.
Insert the madeleine cake and fill the edges of the mould with cream.
Place in the freezer for 2 to 4 hours.
In a saucepan add the raspberries with the sugar and pectin.
Bring to the boil and mix with a hand blender.
Leave to cool at room temperature (up to approx. 26°C).
Whip the whole cream and stir in the raspberry compote.
Place a layer of raspberry mousse on top and spoon it over the edges.
Take out the chocolate cream and madeleine cake insert and place it over the mousse.
Fill the remaining space with mousse and put in the freezer for 4 to 6 hours.
Once the yule log is frozen, cover with glaze and decorate with gold sheets and chocolate cookies.