Strawberry Bavarian Yule Log

Name: Strawberry Bavarian Yule Log
Ingredients: Chocolate Sponge Cake:; 2 tablespoons butter (25 g); 2 1/2 ounces dark chocolate (70 g); 3 egg yolks; 1/3 cup sugar (70 g); 1 teaspoon vanilla extract; 3 egg whites; 3 tablespoons all-purpose flour (25 g); Strawberry Bavarian Cream:; 3/4 cup strawberry purée (200 g); 3/4 cup heavy cream (200 ml); 1/3 cup sugar (80 g); 1 1/2 teaspoons gelatin (5 g); juice of half a lemon; 1 tablespoon powdered sugar; Topping:; 1 strawberry purée; 2 sheets gelatin

Stephanie Duqueyroix @cook_6233067

Bassin d'Arcachon

Strawberry Bavarian Yule Log

Stephanie Duqueyroix @cook_6233067

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Ingredients

Chocolate Sponge Cake:
2 tablespoonsbutter (25 g)
2 1/2 ouncesdark chocolate (70 g)
3egg yolks
1/3 cupsugar (70 g)
1 teaspoonvanilla extract
3egg whites
3 tablespoonsall-purpose flour (25 g)
Strawberry Bavarian Cream:
3/4 cupstrawberry purée (200 g)
3/4 cupheavy cream (200 ml)
1/3 cupsugar (80 g)
1 1/2 teaspoonsgelatin (5 g)
juice of half a lemon
1 tablespoonpowdered sugar
Topping:
1strawberry purée
2 sheetsgelatin

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Steps

1

For the cake: Melt the butter and chocolate together in a double boiler. Whisk the egg yolks and sugar until pale. Add the melted chocolate and vanilla. Beat the egg whites until stiff peaks form, then gently fold them in along with the flour. Bake for 20 minutes at 350°F (180°C) in a ring, loaf pan, or any shape you like.
2

For the cream: Soak the gelatin in cold water for 10 minutes. Heat the strawberry purée, lemon juice, and sugar. Remove from heat, add the drained gelatin, mix well, and let cool. Whip the heavy cream with the powdered sugar until stiff. Gently fold into the strawberry mixture with a spatula. Refrigerate for 2 hours.
3

To assemble: Spread the cream over the cake and finish with the topping. Bring the purée and 2 sheets of gelatin to a boil. Pour over the yule log and refrigerate for another 2 hours. You can also have fun making shapes 😊