Snowy Yule Log Cake
Category: Desserts | Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Sugar | 115g |
| All-purpose flour | 80g |
| Vanilla extract | 2 teaspoons |
| Heavy cream (liquid) | 375g |
| Greek yogurt | 185g |
| Powdered sugar | 70g |
| Gelatin sheets | 5g |
| Lemon zest | 1 |
| Heavy cream (liquid) | 20g |
| Shredded coconut | 40g |
| Currants or red berries | A few sprigs |
| Rosemary sprigs | A few sprigs |
Instructions
To begin preparing your Snowy Yule Log, you will first need to prepare the biscuit base. Begin by placing the eggs, at room temperature, along with vanilla extract into a stand mixer. Start whisking at medium speed, and after a few moments, begin adding the sugar gradually. Continue whisking for about 10-15 minutes, or until the mixture has expanded and becomes thick, with a glossy appearance. You should stop when the mixture “writes” or holds its shape when the whisk is lifted.
Once this is done, gently fold the batter using a spatula from the bottom upwards to ensure that the air is retained, avoiding any deflation of the mix.
Prepare your baking sheet (about 30×38 cm in size) by greasing it and lining it with parchment paper. Carefully pour the batter into the prepared baking sheet, smoothing it into an even layer. Bake the biscuit base in a preheated oven at 220°C for approximately 8-9 minutes, or until it is golden and set.
Once the biscuit is baked, carefully turn it out onto a clean sheet of parchment paper. Allow it to cool down completely, making sure the paper is gently peeled away once it’s cool enough to handle.
Next, move on to preparing the cream filling. Take the yogurt out of the fridge and allow it to sit for around 10 minutes to come to room temperature. Meanwhile, place the gelatin sheets into a bowl of cold water to soften. In a small saucepan, heat the 20g of heavy cream over low heat, taking care not to let it boil. Once the cream is warm, add the gelatin and stir until it has fully dissolved.
Pour the gelatin mixture into the bowl of yogurt, stirring thoroughly to combine. Next, take the heavy cream and whip it in a large bowl with the powdered sugar and lemon zest. You should have a light, whipped cream texture.
Now, trim the edges of the biscuit base to make it neat, then spread three-quarters of the cream mixture evenly over the top. Begin to roll the cake, using the parchment paper as a guide, being sure to roll it tightly but gently. Seal the log well and place it in the refrigerator to set for at least two hours, along with any leftover cream mixture.
After the chilling period, carefully remove the parchment paper. Cut the log into two diagonal pieces, one a little longer than the other. Position the longer piece in the center of your serving plate to form the body of the log, and place the shorter pieces at an angle to resemble the branches of a real Yule log.
Take the remaining cream, loosen it with just a little extra heavy cream to soften it slightly, and use it to frost the Yule log. Sprinkle the top with shredded coconut to give it a snowy appearance.
Your Snowy Yule Log is now ready to impress your guests this holiday season. Serve with sprigs of currants or fresh rosemary for that final festive touch. Enjoy!
Tips for Success
- Ensure your eggs are at room temperature for better volume when whipping.
- Don’t overbake the biscuit layer; it should be just golden and soft, not too firm.
- For a smoother, fluffier filling, ensure the cream is whipped to stiff peaks and the gelatin is fully dissolved.
This decadent and visually striking Snowy Yule Log Cake is sure to be a holiday favorite, complete with all the creamy richness of a festive dessert and a light, airy texture perfect for any celebration.
