Maple, Raspberry and White Chocolate Yule Log

Maple, Raspberry and White Chocolate Yule Log

  • Preparation 1 h 15 min
  • Cooking 30 min
  • Chilling 4 h
  • Servings 12
  • Freezes Yes

Go beyond the bûche to give an authentic look to this fabulous dessert. When hardened, the layer of white chocolate shatters and mimics the texture of bark, while the cake is extra moist thanks to the drizzle of oil added to the batter. We’re confident you’ll be asked to make it again next year.

Featured in RICARDO Magazine (HOLIDAY 2015)
  • Vegetarian
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Ingredients

  • Maple Cream

    • ¼ cup (35 g) cornstarch
    • 2 tbsp unbleached all-purpose flour
    • 1 ½ cups (375 ml) maple syrup
    • 2 cups (500 ml) 35% heavy cream
    • 2 eggs
    • ¼ cup (55 g) cold unsalted butter, cubed
  • Cake

    • 1 cup (140 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • 6 eggs, at room temperature
    • 1 cup (210 g) sugar
    • 1 tsp (5 ml) vanilla extract
    • ¼ cup (60 ml) canola oil
  • Filling

    • 4 oz (115 g) white chocolate, melted and tempered
    • 2 tbsp maple-sugar flakes (see note)
    • 2 tbsp toasted pecans, finely chopped
    • 1 1/4 cups (170 g) fresh raspberries

Preparation

  • Maple Cream

  • Cake

  • Filling

  • Assembly

Note from Ricardo

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.

Personal Note