Yule Log with Deer

Yule Log with Deer

You certainly know the Swedish deer pie? A famous sign widely popularized. And I know she has many fans. Personally, I find it much too sweet and not generous enough in filling. I promised myself a long time ago to make it at home. Inevitably, it can only be better. With Christmas approaching, I thought that a buche version would certainly be very nice. No one has ever seen a deer pie-style log.

This year, I had a lot of trouble imagining new yule log recipes. I have always tried to be original while remaining simple and affordable. Today, there are already so many proposals… But, in the end, I am very happy with this achievement. I hope you like it as much as I do.
It is a yule log that is very simple to make and very pleasant to eat. There is no difficulty, and the ingredients are all easy to find. It will be perfect for dessert, but also for a snack.

So, for this Daims yule log, I kept the essentials of the pie. That is to say a soft almond cake, pastry cream and Daims icing. The pastry cream has the particularity of being whipped with mascarpone. The result is a fluffy log. The milk chocolate shell with its crunchy pieces of caramel is very pretty and goes perfectly with the whole.

Yule Log with Deer:

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.

Invert onto a wire rack and let cool completely before unmolding.
You can equalize the cake to the size of the mold, to have a very flat bottom.

Custard:

375ml whole milk
1 vanilla pod
3 egg yolks
75g sugar
40g cornstarch
130g mascarpone

Heat the milk and the vanilla pod.
Let stand 15 minutes.

Bring the milk back to a boil.
Meanwhile, whisk the yolks and sugar.
Add the cornstarch. To mix together.


Add gradually and without ceasing to mix the hot milk on the yolks.
Return the mixture to the saucepan and thicken over low heat, stirring.
Allow a minute from boiling.

Put in a bowl, film in contact and let cool.
Keep refridgerated.

When assembling, whip the cold cream for a long time while gradually adding the mascarpone.

Daims rock icing:

250g milk chocolate
40ml sunflower or grapeseed oil
10 fallow deer

Melt the chocolate in the microwave in 30 second increments. Mix well each time.
Add the oil and mix well.

When the chocolate is cold enough, add the Daims cut into pieces.

Assembly:

50ml milk
1 tbsp amaretto

Cut the cold cake into 3.
Soak the cakes by pouring a little milk and amaretto on the cut sides.

Spread with cream, and layer.
Cover all with cream and smooth.
Refrigerate to cool well.

Take the log out of the fridge and place it on a wire rack.
Pour cold frosting over it. Fill in the gaps with the extra icing.

Do not let it freeze completely on the grid, because the risk is to damage it.
Place on a serving platter.

Keep refridgerated.

Yule Log with Deer

To finish: to cut nice slices, I advise you to slightly heat the blade of the knife to mark the slice in the chocolate layer.

You can use whole almonds to have the same raw appearance as the original pie.

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