I took inspiration for this log from Gino Fabbri’s wonderful book “Dolci e Talento.”
I slightly modified the ganache and added raspberry flavor to tone down the sweetness.
A quick and relatively easy dessert to make, and very delicious. You don’t even have to put much effort into decorating; it still comes out beautifully.
White Chocolate and Raspberry Yule Log
- Preparation time: 30 minutes+ 4 hours in the fridge for the ganache
- For a 30x40cm baking pan
- Difficulty: Average difficult recipe
- Ingredients
- 5 tablespoons raspberry jam
- Fresh raspberries
- For the base:
- 130 grams of all-purpose flour
- 70 grams of sugar
- 6 egg yolks
- 50 grams of honey
- 4 egg whites
- 40 grams of sugar
- For the ganache:
- 250 grams of cream
- 10 grams of honey
- 110 grams of white chocolate
- Vanilla to taste
- Instructions
- Boil 160 grams of cream with the honey. Pour it over the chopped white chocolate. Stir with a spatula until all the chocolate has melted. Let it cool. When lukewarm, add the semi-whipped cream.
- Leave the ganache in the refrigerator for at least 4 hours and then whip it with a whisk.
- Prepare the base. Preheat the oven to 230°C (450°F).
- Beat the egg yolks with 70 grams of sugar and the honey. Beat the egg whites with 40 grams of sugar until stiff. Fold the two mixtures together in 3 batches, then add the sifted flour. Stir with a spatula until the flour is combined with the beaten egg mixture, gently taking care not to deflate the mixture. Pour onto a rectangular baking sheet lined with parchment paper and bake for about six minutes.
- Remove the cake from the oven and remove the parchment paper and, when cool, roll it up in a tea towel dusted with sugar.
- Once the base is ready, pour the jam over it and spread it well. Add part of the ganache and spread it well. Roll up the log and pour the remaining ganache over it. Decorate with fresh raspberries and chocolate shavings.
- Refrigerate before serving.
Tips to ensure the success of the dish:
- The eggs must be at room temperature. So, leave them out of the refrigerator for at least 3 hours.
- I use a piping bag to pipe the batter into the pan.
- The baking time is approximate because each oven bakes differently.
- You need to be very careful when rolling and unrolling. When rolling, the cloth should be slightly damp. The unrolling process must be gentle, especially when removing the parchment paper.
- I serve it with fresh raspberries, not just a few for decoration, but lots of them because it’s delicious!
