White Chocolate Raspberry Yule Log
This festive White Chocolate Raspberry Yule Log is a delightful dessert featuring creamy white chocolate and tart raspberries, perfect for holiday gatherings.
Ingredients
For the cake
- 1 cup white chocolate chips These sweet morsels will melt into a luscious, creamy blend.
- 1/2 cup heavy cream Adds a rich, velvety texture.
- 3 large eggs Acts as the binding agent for the cake.
- 1/2 cup granulated sugar Balances the creaminess of the white chocolate.
- 1/4 cup all-purpose flour Provides the necessary substance for the cake.
- 1/4 cup cocoa powder Infuses the cake with a subtle chocolate flavor.
- 1 teaspoon vanilla extract Enhances the flavor profile.
For the filling
- 1 cup fresh raspberries Brings a burst of tangy flavor.
- Powdered sugar for dusting Adds a charming, wintry touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, melt the white chocolate with the heavy cream over gentle heat or using a microwave until smooth.
- In another bowl, beat the eggs and granulated sugar together until thick and pale.
- Gently fold in the melted white chocolate mixture into the egg mixture, then sift in the flour and cocoa powder, and add the vanilla extract.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes or until the edges pull away slightly from the pan.
- Let the cake cool for a few minutes, then invert it onto a kitchen towel dusted with powdered sugar.
- Carefully roll the cake with the towel from one end to the other to create a log shape.
Assembly
- For the filling, lightly mash the fresh raspberries and fold them into the remaining melted white chocolate mixture.
- Unroll the cooled cake and spread the raspberry filling evenly across the surface.
- Re-roll the cake gently without tearing it.
- Decorate the outside with additional melted white chocolate and fresh raspberries.
- Dust with powdered sugar before serving.
Notes
Ensure eggs are at room temperature for max volume. Refrigerate the assembled cake for better setting, and use a serrated knife for clean slices. You can substitute raspberries with strawberries or blueberries.