Hey there, cake lovers!
Are you in the mood for something festive and fun?
Today, I’m excited to share my delicious red velvet yule log cake!
This treat is not only gorgeous but also packed with flavor.
It’s perfect for any holiday gathering or just to satisfy your sweet tooth.
Get ready to impress your friends and family with this show-stopping dessert! Let’s dive in!
Suggestions for Ingredient Substitution
For eggs, a common vegan alternative is flax eggs made from ground flaxseed and water. Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg. This substitution maintains binding properties but may slightly alter texture.
Type 00 flour can be replaced with all-purpose flour for better accessibility. Use the same amount, but expect a slightly denser texture. For a gluten-free option, try a 1:1 gluten-free flour blend, adjusting liquid as needed to achieve the right consistency.
Cream cheese can be substituted with mascarpone for a richer flavor, or dairy-free cream cheese for a vegan option. Use equal amounts, but note that mascarpone may result in a softer filling, while vegan alternatives might require additional flavoring to match the tanginess of traditional cream cheese.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 150-180 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4200-4800
- Protein: 50-60 g
- Fat: 300-350 g
- Carbohydrates: 400-450 g
Ingredients
- 3 medium eggs
- 3 medium egg yolks
- 3/4 cup granulated sugar
- 3 cups fine type 00 flour
- 1 vanilla bean
- 1 tablespoon cocoa powder, unsweetened
- Red-colored food coloring (liquid, gel, or powder) as needed
- 3 cups cream cheese
- 2/3 cup heavy cream
- 2 tablespoons honey from wildflowers
- 1 cup cold butter
- 2 teaspoons sambuca
- Raspberries as desired
- Star anise as desired
- 1 cup icing sugar
- Additional icing sugar as needed
Step 1: Prepare the Red Velvet Sponge
Begin by placing the whole eggs and yolks at room temperature in the bowl of a planetary mixer.
Add the sugar and the seeds from a vanilla bean.
Start beating the mixture with a whisk attachment, then incorporate the red coloring.
Continue to stir for around 10 minutes until the mixture becomes puffy and frothy.
Sift in the flour and cocoa powder, and gently fold these dry ingredients into the egg mixture using a whisk.
Step 2: Bake the Sponge
Pour the prepared batter onto a 12×16 inch baking tray that has been buttered and lined with parchment paper.
Use a spatula to spread the batter evenly.
Bake in a static oven preheated to 374°F (190°C) for about 20 minutes.
Once baked, remove the sponge from the oven and immediately transfer it onto a fresh sheet of parchment paper.
Cover it with plastic wrap to cool completely.
Step 3: Prepare the Filling Cream
While the sponge is cooling, prepare the cream for the filling.
In a large bowl, combine the fresh cheese, honey, and liquid milk.
Beat these ingredients with an electric whisk until the mixture is smooth and creamy.
Once the sponge is cool, remove the plastic wrap and leave it on the parchment paper.
Step 4: Assemble the Yule Log
Trim the edges of the sponge to create sharp lines.
Spread the honey cream evenly over the entire surface of the sponge using a spatula.
With the help of the parchment paper, gently roll the sponge into a log.
Wrap the roll tightly in plastic wrap and allow it to rest and firm up in the refrigerator for at least 2 hours.
Step 5: Create the Topping and Decorate
After the log has set, place it on a cutting board and trim both ends at a slant to create the appearance of branches.
Arrange the branches on either side of the main log on a serving plate or board.
For the topping cream, whip the cold butter and sugar in the planetary mixer until firm.
Add Sambuca liqueur and mix for a few more minutes.
Transfer 2/3 of this cream into a piping bag fitted with a flat ruffle tip.
Step 6: Apply and Finish the Decoration
Coat the surface of the log with a thin layer of the buttercream using a spatula as a base for the piped decoration.
Use the piping bag to create a striped pattern across the entire log.
Smooth the edges at both ends with a spatula.
To garnish, add fresh raspberries lightly dusted with powdered sugar and star aniseed pieces for a festive finish.
