Recipe for a layered yule log with yuzu cream and raspberries
A reimagined layered Yule log with yuzu buttercream and raspberry mascarpone cream
Ingredients · Servings 5
- 4 eggs
- 125g of sugar
- 125g of flour
- 100g of sugar
- 35ml of water
- 3 egg yolks
- 125g of Yuzu butter
- 250g of mascarpone
- 175g of raspberries (frozen)
- 50g of sugar
Method · 1 h 50 min
- Preheat the oven to 180°C. Take the yuzu butter out of the fridge well in advance. Take the frozen raspberries out of the freezer.
- For the sponge cake: In the bowl of a stand mixer (or in your mixing bowl), beat the eggs and sugar until they form a ribbon. Incorporate the sifted flour and mix gently. I use a spatula for this step where you don't want to deflate the air bubbles. Cut a piece of parchment paper to fit your baking tray, leaving a 1 cm border all around. Pour the batter onto the parchment paper, spread it evenly over the entire surface, and bake for 20 minutes, keeping a close eye on it. When the sponge cake is a deep golden brown, remove it from the oven and turn it out directly onto a wire rack or directly onto the counter. Carefully peel off the parchment paper and let it cool. Using a cookie cutter, cut out 10 discs from your cooled sponge cake.
- Raspberry Cream: Using a mixer, combine the room-temperature raspberries, sugar, and mascarpone. Once the mixture is smooth, transfer it to a piping bag and refrigerate.
- Yuzu Buttercream: Place the water in a saucepan and add the sugar to dissolve; do not turn on the heat yet. Beat the egg yolks with an electric mixer until pale and frothy. Place the sugar water over medium heat and bring to 117°C (just before boiling). Pour this hot water over the egg yolks while continuing to beat with the electric mixer. Continue beating for 2 minutes to allow the mixture to cool. Add the softened, diced yuzu butter and mix until smooth. Transfer to a piping bag and set aside at room temperature.
- Attention, assembly time… Arrange all the sponge cake discs in front of you. Take the piping bag filled with yuzu cream and the piping bag filled with raspberry cream, snip off the ends of each bag, and pipe alternating domes of yuzu cream and raspberry cream around each disc. Place one disc on top of another to form 5 two-tiered logs. Refrigerate for at least 1 hour. It's ready…
The Yule log has always been a family tradition in our home, passed down from mother to daughter. It has become a staple of our holiday meals, but this year I decided it deserved a little makeover. I kept all the classic ingredients of the Yule log: sponge cake and buttercream. But what makes it unique is its assembly and its taste.
