Raspberry & Pistachio Rolled Yule Log

Name: Raspberry & Pistachio Rolled Yule Log
Total time: 600 s
Yield: Serves 5 to 6 servings
Ingredients: For the sponge cake (11 x 11 inches):; 2/3 cup all-purpose flour (70 grams); 1/3 cup granulated sugar (60 grams); 2 large eggs; 1 tablespoon green pistachio paste; Whipped cream:; 2/3 cup heavy cream, 30% fat (150 grams); 7 ounces mascarpone (200 grams); 1/3 cup powdered sugar (50 grams); 1 teaspoon vanilla extract; Fillings & decorations:; 1 1/3 cups fresh raspberries (200 grams); 2 tablespoons shelled pistachios (20 grams)

Kim_Cooking @lesplaisirs_2_kim

A second yule log recipe to delight our loved ones during this festive season.

Kim_Cooking @lesplaisirs_2_kim

A second yule log recipe to delight our loved ones during this festive season.

Saved

Ingredients

10 minutes

Serves 5 to 6 servings

For the sponge cake (11 x 11 inches):
2/3 cupall-purpose flour (70 grams)
1/3 cupgranulated sugar (60 grams)
2large eggs
1 tablespoongreen pistachio paste
Whipped cream:
2/3 cupheavy cream, 30% fat (150 grams)
7 ouncesmascarpone (200 grams)
1/3 cuppowdered sugar (50 grams)
1 teaspoonvanilla extract
Fillings & decorations:
1 1/3 cupsfresh raspberries (200 grams)
2 tablespoonsshelled pistachios (20 grams)

Saved

Steps

10 minutes

1

In a mixing bowl, beat the eggs and sugar until the mixture is light and fluffy. Add the green pistachio paste and sifted flour, then gently fold together with a spatula.
2

Line a baking sheet with parchment paper, spread the batter evenly, and bake at 340°F (170°C) for about 10 minutes.
3

Turn the sponge cake out onto a damp kitchen towel with its parchment paper, roll it up, and let it cool.
4

Meanwhile, whip the heavy cream with the mascarpone, vanilla extract, and powdered sugar until stiff peaks form. Chill in the refrigerator. Lightly toast the shelled pistachios, then crush them with a mortar and pestle or chop with a knife.
5

Unroll the sponge cake, spread the crushed raspberries over it, then half of the whipped cream. Roll up the yule log and cover with the remaining whipped cream.
6

Decorate with the toasted, crushed pistachios and a few fresh raspberries.
7

Refrigerate for a few hours before serving.