Classic Pistachio Raspberry Yule Log Cake

Hey there, dessert lovers!

Are you excited for something special? I’ve got a festive treat that will wow your friends and family!

Today, I’m sharing a delightful recipe for pistachio raspberry yule log cake.

It’s colorful, delicious, and perfect for holiday gatherings.

Trust me, it looks impressive, but it’s easier to make than you think!

Let’s dive into this yummy holiday magic! 🎄✨

pistachio raspberry yule log cake
Image: mollyshomeguide.com / Photographer Molly

Ingredient Substitutions

For the Vanilla Sheet Cake, almond flour can be used instead of all-purpose flour to create a gluten-free version. This substitution will result in a slightly denser texture and nuttier flavor. Adjust the liquid content as almond flour absorbs less moisture than wheat flour. The Cranberry Raspberry Compote can be made with frozen mixed berries if fresh cranberries and raspberries are unavailable. This alternative provides similar tartness and vibrant color while allowing for year-round preparation. In the White Chocolate Mascarpone Cream, coconut cream can replace mascarpone for a dairy-free option. Whip the chilled coconut cream and add a touch of vanilla extract to mimic mascarpone’s creamy texture and subtle flavor. Ensure the coconut cream is sufficiently chilled for proper whipping consistency.

Preparation Time 30-45 minutes
Cooking Time 30-40 minutes
Total Time 60-85 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 2500-3000
  • Protein: 30-50 g
  • Fat: 120-150 g
  • Carbohydrates: 350-400 g

Ingredients

  • 1 batch vanilla sheet cake
  • 1 batch cranberry raspberry compote
  • 1 batch white chocolate mascarpone cream
  • 1 batch pistachio brittle

Step 1: Cool the Cake

Once the cake is baked and fresh out of the oven, carefully flip it onto a piece of parchment paper.

Immediately cover the cake with a clean cloth and allow it to cool down to room temperature.

This process helps prevent the cake from drying out and makes it easier to work with when adding the toppings.

Step 2: Layer with Mascarpone Cream and Compote

After the cake has cooled, gently remove the cloth and parchment paper.

Spread two-thirds of the mascarpone and white chocolate cream evenly over the top of the cake.

Next, layer with the cranberry and raspberry compote, making sure to distribute it uniformly.

Finally, sprinkle half of the pistachio nougatine over the compote for added texture and flavor.

Step 3: Roll the Cake

Starting from the short side of the cake, carefully roll it into a log shape.

Place the rolled cake onto a serving dish, ensuring the seam is on the bottom to help it stay closed.

Step 4: Final Decor and Serving

Cover the rolled cake with the remaining mascarpone and white chocolate cream, spreading it smoothly over the top and sides.

Finish by sprinkling the remaining pistachio nougatine over the cake.

The cake is now ready to serve.

Enjoy your elegantly layered and richly flavored dessert!

pistachio raspberry yule log cake
Image: mollyshomeguide.com / Photographer Molly

pistachio raspberry yule log cake
Image: mollyshomeguide.com / Photographer Molly

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