This festive delight is definitely a must for your yuletide setting. Decorate it with some mistletoe and cranberries and you'll be sure to bring a smile onto your guest's faces. I wasn't able to post this recipe in time for this Christmas, so make sure to bookmark it for next year! (or just enjoy it whenever)
The version I am sharing with you today is yet another healthier take on a traditional treat. Made with wholesome ingredients, this yule log is sure to fill you up with nutrients as you drown in its delicate sweetness. So, celebrate this jolly season with all kinds of delightful treats while still avoiding that nasty holiday nausea.
Now, this recipe is a bit more complex than my habitual simple treats, so get ready for a few more steps than usual. Don't let this scare you off, tho, it's really not as hard as it seems.
Recipe
Filling:
For the filling, you can make whipped cream with canned coconut milk or coconut cream, but I didn't have any in stock, so I got creative with what I had and it actually came out better than whipped cream. I was sceptical at first and took some time experimenting until I came up with a cream that sure is delicious and not too sweet that fits with the chocolate sponge perfectly.
Here is the recipe:
*Here, by coconut milk I mean the one you drink
Sponge:
While the filling is cooling down, let's go ahead and make our chocolate sponge.
Notes:
*Can sub for any other oil
** Can sub for any other plant-based milk, though I prefer using coconut milk to combine with the oil and to cut back on any sweeteners.
The texture should be creamy and smooth. If the batter is too liquid, add a bit more flour; if it's too thick, add some more milk.
Assembly:
While the sponge is still warm, you must begin the assembly or else it might crack while rolling.
1. Use a knife to trim the sponge edges for an even rectangle. (Also, go ahead and gobble them up, I know you want to)
2. Place a baking sheet over the sponge to flip it over and remove the previous sheet (the one that went into the oven)
3. Roll up the sponge carefully with the paper inside (this will prevent the cake to stick to itself). Then, set it aside to cool completely.
4. Once the cake has cooled down and the 20 minutes for the filling have passed, carefully unroll the sponge and lay it out over the baking sheet.
5. Use a spatula to spread the cream filling over the sponge evenly.
6. Re-roll the cake tightly (this time without the paper, unless you like the taste of it haha).
And you are ready to serve!
Some people like to make the yule cake with an extra chocolate frosting over it, but I though this would be too nauseating since my family and I are not so much of sweet-teeth, so I skipped this step. In case you do want this extra coating, I'm sure whatever you find will go perfectly with this recipe.
Enjoy!
Storing the Yule Log:
Preferably store this cake in the fridge to keep it nice and fresh and to make it last longer. It keeps well for just over a week (if it lasts that long away from your lips), though it tastes best in the first few days.
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