1 Yule Log, 3 Variations
1 Yule Log, 3 Variations
Ingredients
- 5 eggs
- 3/4 cup (180 ml) flour
- 1/2 teaspoon (2.5 ml) baking powder
- 2 tablespoons (30 ml) unsalted butter, melted
- 1/2 cup (125 ml) of sugar
- 3/4 cup (180 ml) pecans, coarsely chopped
- 1 cup (250 ml) coconut, grated
- 1 cup (250 ml) sweetened condensed milk
- 3 egg yolks
- 1/3 cup (75 ml) unsalted butter, softened
- 1 teaspoon (5 ml) vanilla extract
- Cocoa powder
- 1/2 cup (125 ml) raspberry or strawberry jam
- 1 1/2 cups (375 ml) 35% cream
- 12 oz (360 g) white chocolate, chopped
- Kirsch (optional)
- 1 cup (250 ml) 35% cream
- 2 tablespoons (30 ml) vanilla extract
- 4 oz (120 g) semisweet chocolate, grated
- 1 cup (250 ml) morello cherries
- Chocolate curls, for garnish
Instructions
- With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line a 38 cm x 25-cm (15 x 10-inch) baking sheet with parchment paper and butter.
- In a bowl, beat the eggs with an electric mixer until frothy. Add the sugar and vanilla. Beat until the mixture thickens, about 5 minutes.
- In a bowl, sift the flour and baking powder. Gently fold into the first mixture with a spatula. Stir in the butter. Spread the batter onto the baking sheet. Bake for approximately 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Invert the cake immediately roll and let cool. Unroll and spread the chosen filling.
1 Yule Log, 3 Variations