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Fruit Sorbet Yule Log recipe

Fruit Sorbet Yule Log recipe


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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts

A deliciously different Yule log to be enjoyed at Christmastime. Decorate however you please.

Be the first to make this!

IngredientsServes: 6

  • 500ml passion fruit sorbet
  • 1 litre blackcurrant sorbet
  • 1 tablespoon apple jam
  • 100g dark cooking chocolate with 70% cocoa

MethodPrep:10min ›Cook:5min ›Extra time:5hr freezing › Ready in:5hr15min

  1. Spread half of the blackcurrant sorbet in a loaf tin lined with cling film
  2. Make a well in the middle along the length of the sorbet using a spoon.
  3. Spread the passion fruit sorbet in the middle, then top with more blackcurrant sorbet.
  4. Melt chocolate in a double boiler, then spread over the blackcurrent sorbet.
  5. Freeze for at least 4 hours.
  6. 1 hour before serving, turn out Yule log onto a serving plate.
  7. Soften the apple jam in a small bowl in the microwave for 10 seconds. Brush over Yule log.
  8. Freeze until ready to serve.

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Recipe Summary

  • ½ cup sifted cake flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup white sugar
  • 3 eggs, separated
  • ¼ cup milk
  • ⅛ cup confectioners' sugar
  • 1 ½ cups whipped cream
  • 2 cups heavy whipping cream
  • 8 (1 ounce) squares semisweet chocolate, melted
  • ¼ cup butter, softened
  • ⅛ cup confectioners' sugar
  • ½ teaspoon green food coloring
  • 8 ounces marzipan

Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.

Sift together flour, cocoa, baking powder, and salt.

Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.

Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan smooth top.

Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.

Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.

Unroll cake remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.

To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.

To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!


Recipe Summary

  • 2 teaspoons butter
  • ⅓ cup all-purpose flour, sifted
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon fine salt
  • 4 eggs, separated
  • ¾ cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon sour cream
  • ½ cup heavy whipping cream
  • 8 ounces dark chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.

Whisk flour, cocoa powder, and salt together in a small bowl.

Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.

Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.

Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.

Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.

Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.

Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.

Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.

Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.


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Add warm heavy cream to the chopped chocolate.

Let it sit for 2 minutes and then stir to combine.In a minute it will combine together to form a smooth chocolate ganache.

If in case the chocolate chips are bigger, and if we find, some solid chocolate pieces Just place this bowl over some hot water taken in a bigger bowl.The chocolate will slowly melt and then stir to form smooth and shiny chocolate ganache.

The mix will get a little thicker in consistency when it is cold and set.

Adding more cream will make it thinner and more chocolate will make it thicker.


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It may look like more of a baking show obstacle than an at-home achievable treat, but the Yule Log is possible in your own kitchen. Tis the season for sweets to bask in the culinary spotlight. With invitations for cookie swaps surely swirling through your inboxes, test out your other baking skills with these Yule Log recipes for Christmas 2017. You'll bring the unexpected to the office Holiday party and it will surely be memorable. Probably because it'll be the most Instagrammable item on the dessert table and therefore last in feeds

If you're unfamiliar with the cake, the Yule Log is a traditional sponge cake based delight served around Christmas. It's wrapped in thick frosting and when one side of the cake is cut off, a spiral is revealed. As a whole, decorated and served, it's fashioned to resemble the Yule Log itself. The presence of the cake, and the log, has become a symbol of Christmas. You know carols are about to go down when you see the cake served after a decent dinner round of roast chicken.

There are tons of options for flavor pairings when it comes to whipping up the Yule Log, so you're not stuck with only chocolate if you're the kind of person who makes everything eggnog flavored around this time of year. Thanks to recipe developing wizards there are plenty of delicious, modern ways to get the most out of this traditional treat. Who knows, you might gain so much confidence from baking one of these Yule Logs that we might see you on the next great baking show.


Yule Log Cake Recipe: A Christmas Classic & Showstopper

The Yule Log Cake recipe, or bûche de Noël, is a traditional Christmas dessert that’s served in Belgium, France and Switzerland. However, it’s such a beautiful dessert, so it’s popularity has grown all around the world. It’s traditionally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside.

I wanted to make this recipe easiest as possible, so anyone can achieve it as their holiday dessert. I love that you leave the end of the cake open so it resembles the look of a real log. Part of keeping my recipe simple was not adding too much decor. Of course, you could add more detail the outside of the log if you’d like.

While the Yule Log Cake is easy to make, it does require some patience. It’s time consuming to make the cake, let it set overnight and fill it the next day.


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I recommend making this recipe over 2 to 3 days as it’s a little on the complicated side. Here’s what I do.

2 days before serving
1 day before serving

Make the chocolate decoration

The day of serving

Glaze and decorate the cake

TIPS

If you can’t find pear purée, you can make it yourself by peeling and cutting up 600g of pears into small pieces. Place them in a saucepan with 60g of sugar, a little vanilla and 200ml of water. Slowly heat until the pears are soft. Blend, then pass through a sieve.

Tempering chocolate can be a bit tricky. I recommend watching this videos first.


Watch the video: Beths Buche de Noel Recipe How to Make a Christmas Yulelog (October 2022).