Chestnut Yule Log or Bûche De Noël

METHOD

• 1)

  Tray 10 x 15 inches

• 2)

  1 sheet of baking paper cut to the size of the pan

• 3)

  Preheat oven 180C

• 4)

  Prepare the pan with butter in the bottom and baking paper buttered on both sides.

• 5)

  Preheat oven 180C

• 6)

  Place the sugar and eggs in the bowl of a stand-alone mixer (or in a stainless steel or glass bowl and use a hand held mixer) fitted with the whisks (NOT beaters).
  Beat until tripled in volume.

• 7)

  Sift flour on top of eggs and sugar, gently fold in without deflating using a big metal spoon or a rubber spatula. Add the vanilla extract.

• 8)

  Pour into pan, level the top with a small offset spatula or the back of a spoon and bake for 12-14 min.

• 9)

  Make the sugar syrup: Put the sugar and water in a small pot with 1/2 tap vanilla, 2 star anise, or any flavorings you want over medium fire for about 10min until thickened. Transfer to a small bowl and put aside to cool.

• 10)

  Mascarpone whipped cream: Place the mascarpone in a chilled glass bowl and whisk until creamy.

• 11)

  Add the chilled whipping cream and whip on medium-high until cream is thick and fluffy. Don’t over-whip. .

• 12)

  Gently fold in the vanilla. Beat on medium speed to avoid big bubbles forming.

• 13)

  Chill while cake is cooling.

• 14)

  When the cake is done (springy to the touch and golden) take it out of the oven and using a small spatula or a small sharp knife, loosen the edges.

• 15)

  On a clean kitchen towel, generously dust some icing sugar and invert the cake on it.

• 16)

  Gently peel off the baking paper.

• 17)

  Working quickly while the cake is still hot, roll it tightly but gently with the kitchen towel from the short side. Wait for the cake to cool down before filling.

• 18)

  While waiting for the cake to cool, make the candied cranberries using the sugar syrup.

• 19)

  Roll the cranberries in the sugar syrup in a small bowl then roll them in some sugar.

• 20)

  Place them in a single layer on a plate to dry a bit.

• 21)

  When the cake has cooled, gently unroll it and remove the kitchen towel.
  Use a brush to apply some sugar syrup on the inside of the cake roll. That will stop it from drying while in the fridge.

• 22)

  Using a small offset spatula or the back of a small spoon, spread a thin layer of chestnut jam then a layer of mascarpone on the inside of the cake roll. Leave a small edge of unfrosted cake so the filling doesn’t ooze out.

• 23)

  Re-roll the cake gently and tightly.
  Now if you have time, you can roll it in cling film and chill it for 30min before frosting the outside.

   

• 24)

  Place the roll on a display plate and start frosting it with the mascarpone cream. Create nice big rough lines using a spatula or a small spoon or a butter knife.

• 25)

  Decorate the top with the sugared cranberries, the rosemary sprigs dusted with icing sugar and cinnamon sticks.