Christmas log with cranberries (easy recipe)

Christmas log with cranberries (easy recipe)

I’m sure you’re thinking about the yule log recipe that will light up the Christmas table. I don’t know about you, but I want very simple yule log recipes this year.

Last year, I had just prepared a delicious cranberry log, which is completely in my cravings at the moment. I had then published the recipe only in story instagram. I found it unfortunate that we could no longer access the recipe, and that it was lost.
So, I’m going to let you enjoy it.

Personally, I love cranberries. It is THE red fruit of the season! We don’t often think about putting it in our desserts. And that’s a shame.
The recipe that I propose to you today is really very simple to make. Indeed, no rolled cookie here, so no headache. I simply replace it with a very moist almond cake which is baked directly in the stainless steel log mould. Just cut it and garnish it, like a layer cake. For that, I prepared a cranberry confit and a whipped ganache, also with cranberries. This is delicious.

The cake and the confit are prepared the day before. The ganache too. It will just be necessary to mount this one the same day before making the assembly.

For the decoration, I again made it easy. I frosted sprigs of rosemary, to make them look like fir branches. Same for the cranberries. The latter become real little candies that are tangy, sweet and crunchy at the same time. I like!

Christmas log with cranberries:

Soft almond cake:

5 eggs
110g ground almonds
75+ 50g sugar
1 sachet of vanilla sugar
50g flour
1 heaped tsp baking powder

Preheat the oven to 180°C.

In the mixer bowl put the ground almonds and 75 g of sugar.
Add 3 eggs and 2 yolks and whisk for ten minutes.

Sift the flour and baking powder over the mixture and gently fold it in, using a spatula

Beat the 2 remaining egg whites in aadding the remaining sugar little by little.
Add the meringue to the first mixture, delicately, with a spatula.

Pour the batter into a greased stainless steel gutter.
Cook for about 25 minutes.

Let cool completely before unmolding. I prepared the cake the night before, so it would be easier to cut. Book it in a movie.
You can equalize the cake to the size of the mold, to have a very flat bottom.

Cranberry puree:

300g cranberries
60g orange juice
30g of sugar

Put all the ingredients in a saucepan and heat for about 10 minutes over medium heat.
The cranberries will burst.

Filter through a sieve to remove the skins.
To book.

Ganache whipped with cranberries:

90g cranberry puree
90g white chocolate
3 sheets of gelatin
350 g liquid cream

Rehydrate the gelatin in a bowl of cold water.

Heat the cranberry purée and 100 g of cream.
Add the squeezed gelatin to the hot mixture. To mix together.
Pour over the chocolate and leave for 1 minute without touching. To mix together.

Add the remaining cream and refrigerate overnight.

Cranberry confit:

150g cranberry puree
30g of sugar
3 g NH pectin

Cool the puree.
Pour in the sugar and pectin mixture. To mix together.
Bring to a boil and cook for 1 to 2 minutes.

Pour this mixture on a sheet and reserve in the freezer.

Christmas log with cranberries (easy recipe)


Rosemary sprigs
1 egg white
Granulated sugar

Dip the rosemary sprigs and the cranberries in the egg white then in the sugar.
Let dry.


The same day, cut the cake so as to have 4 layers.
Whip the ganache, as for whipped cream.
Cut the confit so as to have 3 pieces which will find their place on the slices of cake. They don’t have to be the same size, because the log is narrower at the top than at the bottom.
Cover the first cake with whipped ganache, then place a piece of confit and cover with ganache.
Do this all the way to the top, then cover the entire log with the remaining ganache.
Decorate and refrigerate.
Christmas log with cranberries (easy recipe)

To finish: if you don’t have NH pectin, use gelatin. The result will not be as pleasant.

This cake is very moist and I don’t make syrup. However, you can make one to soak the slices during assembly.

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