White chocolate yule log

Celebrate the festive season with a white chocolate yule log, offering a delightful twist on the classic bûche de Noël. Featuring the subtle sweetness of white chocolate paired with cherry jam and a smooth cream cheese filling, this cake is both elegant and delicious. The creamy white icing, adorned with pomegranate seeds and delicate chocolate curls, makes this a striking addition to your dessert table.

 

Ingredients (12 servings)

  • Eggs - 6
  • Sugar - 200 g
  • Flour - 100 g
  • Corn starch - 100 g
  • Cocoa powder - 3 tbsp
  • Baking powder - 1 tsp

 

Filling

  • Cherry jam - 200 g
  • Double cream - 200 g
  • Cream cheese - 100 g
  • White chocolate - 100 g

 

Icing

  • Cream cheese - 200 g
  • Icing sugar - 200 g

 

Decoration

  • Pomegranate seeds - 100 g
  • White chocolate - 25 g

 

Instructions

  1. Preheat the oven to 225 °C.
  2. Line a baking sheet with parchment paper.
  3. Beat eggs and sugar until the mixture thickens and becomes creamy.
  4. Combine the dry ingredients and fold them into the egg mixture.
  5. Carefully pour the batter onto the baking sheet. Spread it evenly across the parchment paper. Bake for 7 minutes.
  6. Place a new piece of parchment paper on the table and sprinkle with icing sugar.
  7. After removing the cake from the oven, transfer it onto the parchment paper sprinkled with icing sugar, remove the parchment paper that was in the oven and leave to cool.
 
Filling
  1. Whip double cream until stiff, then mix it with cream cheese.
  2. Break the white chocolate into pieces and melt it thoroughly in the microwave or a bain-marie.
  3. Mix the melted chocolate with the cream cheese mixture.
     
Icing

Mix cream cheese with icing sugar.

 

Assembling
  1. Spread cherry jam over the cake, leaving a 5 cm wide border on one long side.
  2. Spread the filling in the same way. Roll the cake into a roulade, wrapping it in parchment paper. Then, wrap it in several sheets of parchment paper and place it in the fridge to set.
  3. After it has set, unwrap the roulade and trim both ends. Spread the icing over the cake.
  4. Decorate the roulade with white chocolate shavings and pomegranate seeds.

 

Enjoy!