Yule log with pistachio, white chocolate and raspberries

To prepare for your holidays, I offer you another simple and really delicious little log recipe. I know you love having new ideas.

I wanted to redo a rolled log. It had been a long time since I had made any, discarded in favor of more elaborate logs. And yet, I love it! Especially when it consists of delicious perfumes. The cake is rich in almonds and flavored with a delicious organic pistachio paste. For the filling, I prepared a white chocolate ganache, whipped like whipped cream to make it very light. A few drops of rose aroma make it simply irresistible. Finally, the raspberries bring a little fruity touch.

There you have it, a pretty yule log ready to take part in the festivities.

Yule log with pistachio, white chocolate and raspberries

White chocolate whipped ganache:

120g white chocolate
240g full cream
5/6 drops of rose aroma (or 1 tsp of rose water)

Melt the white chocolate in 60 g of cream. mix well.
Add the remaining cream and the rose aroma. To mix together.

Refrigerate everything for a few hours.

Pistachio cake:

5 eggs
110g ground almonds
90 + 50g sugar
25 g pure pistachio paste
1 pinch of green food coloring
50g flour

Preheat the oven to 200°C.

In a bowl, put 3 whole eggs and 2 yolks, the ground almonds, 90 g of sugar, the pistachio paste and the colouring.
Whisk for ten minutes.

Whisk the 2 egg whites and add the sugar little by little.
Add the white meringues to the first mixture, gently with a spatula.
Add the sifted flour just as gently.

Pour the batter onto a rimmed mat and bake for about 12 minutes.

Cover with foil and let cool.


100g raspberries

Take the cream out of the fridge and whip it like whipped cream.

Place the cake on a large film.
Garnish the cake with this mousse, putting the largest part on one edge. keep enough to cover the log.
Spread a few raspberries on the edge generously filled with cream.
Gently roll up the cake starting at this edge. This will make the center of the log. Help yourself with the film.
Enclose the roll in the film and refrigerate for 1 hour.

Roast the pistachios by passing them for 10 minutes at 180°C.

Take the log out of the fridge and place it on a tray.

Cover it with cream.

Decorate with raspberries and roughly chopped pistachios.

To finish: my pistachio paste comes from the organic section of my hypermarket. I find it very good.

The green dye is not essential. it just makes the cake look good.

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