Cranberry Yule Log with Vanilla Cream

Preparation

• Cranberry Filling

  • In a small bowl, sprinkle the gelatin over 2 tbsp (30 ml) of the cranberry juice and let bloom for 5 minutes.
  • In a pot, bring the remaining cranberry juice, the cranberries and sugar to a boil. Cover and simmer for 10 minutes. Remove from the heat and stir in the gelatin mixture. Transfer to a bowl and let cool. Cover and refrigerate for 6 hours. When ready to use, gently stir with a spatula to soften.

• Cake

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12 x 17-inch (30 x 43 cm) baking sheet with parchment paper, letting the paper hang over the two shorter sides. Butter the paper and the exposed sides of the baking sheet.
  • In a bowl, whisk together the flour, baking powder and salt.
  • In another bowl, beat the eggs and sugar with an electric mixer for 10 minutes until the mixture triples in volume and forms a ribbon as it falls from the beaters. Sift the dry ingredients over the egg mixture and gently fold in using a whisk. Spread the batter evenly on the prepared sheet.
  • Bake for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack, about 1 hour.

• Vanilla Chiboust Cream

  • In a small bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
  • In a small saucepan, bring the milk, vanilla seeds and pod to a boil. Remove from the heat, cover and infuse for 10 minutes.
  • In another saucepan off the heat, combine 2 tbsp of the sugar and the cornstarch. Whisk in the egg yolks, then the milk. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture has thickened. Strain through a sieve. Whisk in the gelatin mixture until it dissolves. Set the pastry cream aside in a large bowl.
  • In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add the remaining sugar, beating until semi-stiff peaks form.
  • Using a spatula, gently fold one-third of the meringue at a time into the pastry cream.

• Assembly

  • Remove the cake from the baking sheet by carefully lifting the parchment paper. Spread with one-quarter of the Chiboust cream. Spread three-quarters of the cranberry filling overtop. Roll the cake from the short side and place on a serving platter. Cover completely with the remaining cream. Refrigerate for 2 hours. Cover and refrigerate the remaining cranberry filling.
  • When ready to serve, stir the remaining cranberry filling until softened and spread on the yule log.