Vanilla Yule Log
FOR THE SPONGE
All-purpose flour 120 g
Yeast 1/2 cc
Sugar 120 g
Preheat the oven to 355°F (180°C).
Use a whisk to beat the egg whites into stiff peaks, gradually adding in the sugar. Use a spatula to gently fold in the egg yolks, flour, and baking powder.
Pour the dough onto a tray lined with a sheet of baking paper.
Spread it out into a rectangle to a depth of 2cm.
Bake for approx. 10 minutes until the sponge has a slightly golden brown color.
Take the sponge out of the oven, flip it over onto a damp tea towel and gently peel off the baking paper. Roll up the tea towel, squeeze it tight, and leave the sponge to cool at room temperature.
FOR THE VANILLA CREAM
Egg yolks 3
Milk 300 ml
Sugar 60 g
Cornstarch 30 g
Gelatin sheets 2
NOROHY Tahiti vanilla. 1 bean
Mascarpone 100 g
Heavy cream 36% 200 g
Soften the gelatin in cold water for approx. 10 minutes.
Heat up the milk and split and scraped vanilla bean in a saucepan. Quickly beat the yolks and sugar in a bowl.
Add the cornstarch. Gradually add in the hot milk, stirring all the while.
Pour the mixture into the saucepan and leave it to thicken, again stirring constantlyAs soon as it starts to boil, pour the cream into a small bowl and add in the thoroughly drained gelatin sheets.
Mix and leave to cool.
Seal with plastic wrap and set aside.
DRESSING & FINISHING
When you are ready to assemble, make a firm chantilly using the chilled cream and mascarpone.
Beat the vanilla cream to make it slightly more liquid, then gently fold in the chantilly.
Carefully unroll the sponge and cover it with half the cream.
Roll up the sponge again, squeezing firmly. Cover it with the remaining cream.
Decorate with small Christmas characters.
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