Are you looking to impress your loved ones with a stunning dessert this holiday season? Look no further than this yule log recipe with raspberry! Not only is it visually impressive, but it’s also absolutely delicious. With a moist chocolate sponge cake and a sweet raspberry filling, this dessert is sure to be a crowd-pleaser.
For the chocolate sponge cake: – 4 large eggs – 1/2 cup granulated sugar – 1/2 cup all-purpose flour – 1/4 cup unsweetened cocoa powder – 1 teaspoon baking powder – 1/4 teaspoon salt For the raspberry filling: – 1 cup fresh or frozen raspberries – 1/4 cup granulated sugar – 1 tablespoon cornstarch – 1 tablespoon water For the chocolate ganache: – 1/2 cup heavy cream – 4 ounces semi-sweet chocolate, chopped
1. Preheat your oven to 350°F. Grease a 10×15 inch jelly roll pan with cooking spray and line with parchment paper. 2. In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for 5 minutes, until thick and pale. 3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sift the dry ingredients over the egg mixture and fold in gently with a spatula until just combined. 4. Pour the batter into the prepared pan and smooth out the surface with a spatula. Bake for 12-15 minutes, until the cake is springy to the touch. 5. While the cake is still warm, dust a clean kitchen towel with powdered sugar and flip the cake onto it. Carefully remove the parchment paper and roll up the cake with the towel. Let cool completely. 6. To make the raspberry filling, combine the raspberries, sugar, and cornstarch in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and the raspberries break down, about 5 minutes. Remove from heat and stir in the water. Let cool. 7. Unroll the cooled cake and spread the raspberry filling over the surface, leaving a 1/2 inch border around the edges. Roll the cake back up and place seam-side down on a serving platter. 8. To make the chocolate ganache, heat the cream in a small saucepan over medium heat until just simmering. Remove from heat and stir in the chopped chocolate until smooth. 9. Pour the ganache over the yule log and use a spatula to spread it evenly over the surface. 10. Decorate the yule log with additional raspberries, powdered sugar, and any other decorations you like. Serve chilled.
This recipe yields approximately 8 servings. Each serving contains: – Calories: 320 – Fat: 16g – Carbohydrates: 42g – Protein: 5g – Fiber: 3g – Sugar: 30g – Sodium: 120mg
This recipe takes approximately 45 minutes of active preparation time, plus 15 minutes of baking time and additional time for cooling and decorating.
To make this recipe, you will need: – 10×15 inch jelly roll pan – Parchment paper – Electric mixer – Mixing bowls – Whisk – Spatula – Saucepan – Serving platter
This yule log makes a beautiful centerpiece for any holiday table. Serve slices with a dollop of whipped cream and fresh raspberries on top for an extra special touch.
While this recipe calls for raspberry filling, you can substitute any fruit filling of your choice. Try strawberry, blueberry, or cherry for a delicious twist.
If you don’t have fresh raspberries, you can use frozen raspberries instead. Just thaw them before using in the recipe.
Leftover yule log can be stored in an airtight container in the refrigerator for up to 3 days.
– Make sure to beat the eggs and sugar together until thick and pale. This will ensure a light and fluffy sponge cake. – Be gentle when folding in the dry ingredients to avoid deflating the batter. – Dust the kitchen towel with plenty of powdered sugar to prevent the cake from sticking.
– This recipe can be made up to a day in advance and stored in the refrigerator until ready to serve. – If you’re short on time, you can use a store-bought raspberry jam instead of making your own filling.
Frequently Asked Questions
Q: Can I use a different type of cake for the yule log? A: Yes, you can use any type of sponge cake or even a rolled cake for the base of the yule log. Q: Can I make the chocolate ganache ahead of time? A: Yes, you can make the ganache up to a day in advance and store it in the refrigerator. Reheat gently in the microwave or on the stove before using.
Personal Thoughts and Summary
This yule log recipe with raspberry is a showstopper dessert that’s actually quite simple to make. The chocolate sponge cake is moist and flavorful, and the sweet raspberry filling and rich chocolate ganache make for a perfect flavor combination. I love how versatile this recipe is – you can easily switch up the fruit filling or decorations to suit your tastes. Give it a try this holiday season and impress your guests with your pastry skills!