Raspberry yule log cake
The holidays are around the corner, time to think about dessert! Tired of classic yule log with chestnuts or praline? Try this simple and fruity recipe log with raspberry!
1. Put the gelatine to soften in cold water. Pour into a saucepan the vanilla extract with 3 cl of water and bring to a boil. Strain 2 sheets of gelatine and let melt in the vanilla water, stirring with a spatula. Stir into the custard and mix well.
2. Set aside a few whole raspberries. Put the rest in a blender with sugar and mix finely. Pour the puree in a saucepan and heat. Strain the remaining gelatine leaves and incorporate in the raspberry puree.
3. Beat the egg whites until very stiff and stir into the raspberry puree.
4. Cut the génoise cake into strips. Line a loaf pan with parchment paper and place the the génoise cake in the bottom and sides of the mould. Pour the custard, sprinkle with the reserved whole raspberries and cover with the raspberry mousse. Top with a strip of sponge cake. Place at least 3 hours in refrigerator.
Our baking tip: Serve with a raspberry or orange sauce.
Find out more yule log cakes:
Orange panna cotta bûche de Noël
Chestnut bûche de Noël with meringue
Kiwi log cake with ginger and white chocolate
Photo credit: Sucré Salé
