Maple, Raspberry and White Chocolate Yule Log
Maple, Raspberry and White Chocolate Yule Log
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Maple, Raspberry and White Chocolate Yule Log

1 H 15 MIN
30 MIN
4 H
10 to 12


Maple Cream




Maple Cream

  1. In a saucepan off the heat, combine the cornstarch and flour. Add the maple syrup, 1 cup (250 ml) of the cream and the eggs. Whisk until smooth.
  2. Bring to a boil, while stirring and scraping the bottom and sides of the saucepan. Let simmer for 30 seconds. Strain the cream. Add the butter and stir until it has melted. Cover with plastic wrap directly on the surface of the maple cream and let cool. Refrigerate for about 3 hours or until completely chilled.


  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over two sides. Generously butter and flour the paper and the unlined sides. Set aside.
  2. In a bowl, combine the flour and baking powder. Set aside.
  3. In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture triples in volume and forms a ribbon as it falls from the beaters, about 10 minutes. At low speed, drizzle in the oil.
  4. Sift the flour mixture over the egg mixture, stirring gently with a whisk (see note). Spread the batter evenly on the prepared sheet.
  5. Bake for about 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack.


  1. Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper. Spread the tempered white chocolate in a thin layer about the same size as the sheet. Sprinkle with the maple-sugar flakes and pecans. Refrigerate for about 15 minutes or until the chocolate has set. Gently lift the sheet, breaking the chocolate into long strips.
  2. In a bowl, whip the remaining heavy cream (1 cup/250 ml) until firm peaks form. With a whisk or a spatula, fold into the chilled maple cream. Set aside 1 ½ cups (375 ml) to frost the yule log, and keep the remaining cream to fill the inside of the cake.


  1. Flip the cake onto a sheet of parchment paper so it can be rolled easily.
  2. Carefully remove the parchment paper from the cake. Trim the cake ends to straighten the edges. Spread the maple cream over the entire surface of the cake and add the raspberries. Roll the cake from the short side. Cover completely with the reserved maple cream.
  3. Place on a serving tray. Cover with the strips of white chocolate. Refrigerate for at least 1 hour before serving.


To keep the batter from falling when adding the flour, it’s best to use a whisk to gently fold the flour into the mixture, despite the old myth that a spatula is preferable. There will be fewer lumps in the batter and it will be fluffier. Maple-sugar flakes are maple syrup transformed into small slivers of maple sugar. They can be found in specialty stores.


  1. This turned out amazing and love the cake!! Will make this again since everyone wanted seconds!!

  2. I'm making it as I type... the maple cream as to be boil then stirred then add the butter. I have yet to bake the cake and it's Christmas Eve! OMG! The eggs have to be ROOM temperature...and white chocolate TEMPERED. TY Ricardo.

  3. Made this for Christmas. I followed the instructions and it turned out great. It was a huge hit! Definitely will make this again.

  4. Excellent! Very easy to make. The hardest part was finding the maple flakes and finally ordered through Amazon. Had no problem with the Maple cream, was very thick until I added the whipped cream. A big hit and a lot of ahhhs from 18 people at Christmas Dinner. Next time I am going to roll it lengthwise as mine was quite thick. Thank you Ricardo!

  5. Made this for Christmas. The maple filling is so thin that it also made my whipping cream very thin. Did not spread very well. Tastes good but doesn't look anything like the picture. I won't make it again.

  6. I made this today for Christmas dinner and I was careful to follow the instructions. It tastes very nice, but, unfortunately, the filling-frosting is soupy glop. I have stuck it in the freezer and will serve it as a frozen dessert. I tried adding icing sugar once it was cold, but that didn't work either. Big disappointment.

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