Maple Raspberry and White Chocolate Yule Log

Name: Maple Raspberry and White Chocolate Yule Log
Prep time: 45 min
Cook time: 15 min
Total time: 180 min
Yield: 10 slices
Cuisine: Quebecois
Ingredients: 4 eggs (large, room temperature); 1/2 cup sugar (granulated); 1 tsp vanilla extract; 1 cup all-purpose flour (sifted); 1/4 tsp salt; 1 cup heavy cream (cold); 2 tbsp maple syrup; 1 cup raspberries (fresh); 200 grams white chocolate (chopped); 1/2 cup heavy cream

180 min 10 slices Medium

All Recipes

A decadent maple raspberry and white chocolate yule log, perfect for festive celebrations.

Prep

45 min

Cook

15 min

Total

180 min

Servings

Difficulty

Medium

The Maple Raspberry and White Chocolate Yule Log is a stunning and delicious dessert that is perfect for any festive occasion. This cake combines the rich sweetness of maple syrup with the tartness of raspberries, all enveloped in a smooth white chocolate ganache. Originating from the traditional French 'bûche de Noël', this yule log brings a Canadian twist with the addition of maple syrup. It's a showstopper on any dessert table, impressing not only with its flavour but also with its beautiful appearance.

Ingredients

Servings

Sponge Cake

Filling

White Chocolate Ganache

Instructions

Prepare the sponge cake

Preheat the oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

Mix the batter

In a bowl, beat the eggs and sugar together until thick and pale. Stir in vanilla extract. Fold in the flour and salt gently until just combined.

Pro tip: Be careful not to deflate the batter while folding.

Bake the cake

Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.

Roll the cake

Turn the cake out onto a clean kitchen towel dusted with icing sugar. Peel off the parchment paper and roll the cake up with the towel. Cool completely.

Pro tip: Rolling the cake while warm helps prevent cracking.

Prepare the filling

Whip the cream until soft peaks form. Add maple syrup and whip until stiff peaks form. Gently fold in raspberries.

Pro tip: Ensure the cream is cold for best results.

Fill the cake

Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up without the towel.

Make the ganache

Heat the cream until just simmering and pour over the white chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly.

Pro tip: Ganache should be pourable but not too runny.

Decorate the cake

Pour the ganache over the cake, spreading evenly. Chill for at least 1 hour before serving.

Pro tip: Chilling helps the ganache set and makes slicing easier.

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Tips & Tricks

<ul><li>Use room temperature eggs for a better sponge texture.</li><li>Chill the rolled cake before adding the filling to prevent cracks.</li><li>Use fresh raspberries for the best flavour and texture.</li><li>If the ganache is too thick, gently warm it over a double boiler.</li></ul>

Serving Suggestions

Serve this yule log with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It pairs wonderfully with a cup of coffee or a glass of dessert wine. To make ahead, prepare the sponge and filling the day before and assemble just before serving. Store any leftovers in an airtight container in the refrigerator for up to three days. The flavours will meld beautifully over time, making it even more delicious.

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