Red Velvet Yule Log Recipe: A Festive Dessert for Your Holiday Table
This Red Velvet Yule Log (Tronchetto di Natale) brings a touch of festive elegance to your Christmas celebrations. With its vibrant red color, velvety texture, and delicious honey-cream cheese filling, it’s the perfect centerpiece for any holiday gathering. The addition of a smooth buttercream coating, paired with a subtle touch of anise and fresh raspberries, adds a sophisticated flavor to this classic dessert. Let’s walk you through how to create this delectable holiday treat that serves 8 and will impress your guests with its beauty and taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 165g |
| Egg Yolks | 45g |
| Sugar | 150g |
| All-Purpose Flour | 150g |
| Vanilla Bean | 1 (seeds only) |
| Unsweetened Cocoa Powder | 10g |
| Food Coloring (red) | As needed |
| Cream Cheese | 500g |
| Heavy Cream | 150g |
| Acacia Honey | 50g |
| Butter | 400g |
| Powdered Sugar | 100g |
| Sambuca (or other anise-flavored liqueur) | 10g |
| Fresh Raspberries | As needed |
| Star Anise | As needed |
| Powdered Sugar (for dusting) | As needed |
Instructions
1. Prepare the Red Velvet Cake Base
- Start by placing the eggs and egg yolks at room temperature in the bowl of your stand mixer. Add the sugar and the seeds scraped from the vanilla bean. Using the whisk attachment, beat on medium-high speed until the mixture becomes light, fluffy, and pale in color. This process should take about 10 minutes.
- Gradually add the red food coloring to achieve the desired vibrant red hue. Continue beating until the color is evenly distributed.
- Sift together the all-purpose flour and unsweetened cocoa powder. Gently fold the dry ingredients into the egg mixture using a spatula, ensuring that the batter remains light and airy.
2. Baking the Cake
- Prepare a 30×40 cm baking tray by lining it with parchment paper and lightly greasing it with butter. Pour the prepared batter into the tray and spread it evenly using a spatula.
- Bake the cake in a preheated static oven at 190°C (375°F) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven. Immediately flip it out onto a sheet of parchment paper. Gently peel away the parchment paper used for baking, then cover the cake with a layer of plastic wrap. Allow the cake to cool completely at room temperature.
3. Prepare the Cream Cheese Filling
- While the cake cools, prepare the honey-cream cheese filling. In a large bowl, combine the cream cheese, acacia honey, and heavy cream. Using an electric mixer, beat until the mixture becomes smooth, creamy, and well-combined.
- Set the filling aside to rest while you prepare the next steps.
4. Assembling the Yule Log
- Once the cake has cooled, remove the plastic wrap and cut off the edges of the cake to make it even. This will ensure that your Yule Log has clean, straight edges.
- Spread a generous layer of the honey-cream cheese filling over the entire surface of the cake, using a spatula to smooth it out evenly.
- Carefully roll the cake into a log shape, starting from one of the shorter edges. Use the parchment paper to help guide the cake as you roll it tightly. Once rolled, wrap the log in plastic wrap and refrigerate for at least 2 hours to set.
5. Preparing the Buttercream for the Outer Coating
- To create the outer buttercream, start by beating cold butter in the bowl of your stand mixer. Add powdered sugar and continue beating until the mixture is smooth and light.
- Add the Sambuca liqueur and beat again until fully incorporated. This liqueur will add a delicate anise flavor that pairs beautifully with the sweetness of the cake and filling.
- Transfer about two-thirds of the buttercream to a piping bag fitted with a flat, striped nozzle.
6. Decorating the Yule Log
- Remove the Yule log from the refrigerator. Cut both ends of the log on an angle to create the characteristic “branches” of the Yule log.
- Place the log on a serving platter or cutting board. Use the spatula to apply a base layer of the buttercream on the surface of the log. Smooth it out as much as possible, creating an even base for decoration.
- With the piping bag, use the buttercream to create a decorative, striped effect on the entire surface of the log. This will mimic the texture of tree bark.
- Using a spatula, carefully smooth the edges of the cut ends of the log to tidy up the appearance and ensure the branches are well-defined.
7. Final Touches and Serving
- Finish decorating the Yule log by placing a few fresh raspberries on top and lightly dusting them with powdered sugar for a festive touch.
- Add a few pieces of star anise to complete the decoration and give a subtle aromatic finish.
- The Red Velvet Yule Log is now ready to serve! Slice it carefully and enjoy the rich, velvety layers combined with the honey-cream cheese filling and the delightful buttercream.
This stunning Red Velvet Yule Log will undoubtedly be the highlight of your holiday dessert table. With its rich flavors, eye-catching appearance, and a touch of festive flair, it’s sure to leave a lasting impression on all who taste it. Enjoy the process of making this beautiful dessert, and let it bring joy and delight to your Christmas celebrations.
