Embrace the elegance of simplicity with our Vanilla Raspberry Yule Log Cake. This delightful dessert combines a light and airy vanilla génoise sponge, rolled with a luscious layer of whipped mascarpone chantilly and tangy raspberry jam, and garnished with fresh raspberries. It’s a perfect harmony of sweet and tart flavors, presented in a classic yule log form.
Why You’ll Love This
- Delicate Vanilla Sponge: A soft, airy base infused with vanilla.
- Mascarpone Chantilly Cream: Rich and creamy, adding a luxurious texture.
- Raspberry Touch: The jam and fresh raspberries offer a lovely tart contrast.
- Elegant and Festive: Ideal for holiday celebrations and special occasions.
Occasions
- Christmas and holiday gatherings
- Spring and summer celebrations
- Afternoon tea parties
- Whenever a light, fruity dessert is desired
Génoise Sponge
- 3 eggs
- 120 g sugar
- 120 g flour
- Vanilla extract (to taste)
Mascarpone Chantilly
- 150 g heavy cream
- 200 g mascarpone
- 30 g powdered sugar
Filling
- Raspberry jam (as needed)
- Fresh raspberries (for filling and decoration)
Instructions
- Génoise Sponge: Whisk eggs and sugar until the mixture triples in volume. Gently fold in flour and vanilla. Spread on a baking sheet and bake at 356°F (180°C) for 10-12 minutes. After baking, let it cool, trim edges, and roll with parchment paper or a damp kitchen towel to set the shape.
- Mascarpone Chantilly: Whip the cream, mascarpone, and powdered sugar until creamy.
- Assembly: Unroll the sponge, spread chantilly cream, then add a layer of raspberry jam and fresh raspberries. Gently roll the sponge back into a log.
- Decorate: Adorn the log with additional chantilly, raspberries, or as desired.
Enjoy the refreshing and elegant taste of your Vanilla Raspberry Yule Log Cake!
