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Delicious Red Velvet Yule Log Recipe for the Holidays

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This stunning Red Velvet Yule Log combines rich cocoa flavor with a creamy filling, making it a delightful centerpiece for your holiday gatherings. With its vibrant color and elegant presentation, it’s sure to impress family and friends alike.

Ingredients

Scale
  • 3 medium eggs (165 g)
  • 3 medium egg yolks (45 g)
  • 3/4 cup (150 g) sugar
  • 3 cups (150 g) type 00 flour
  • 1 vanilla bean, seeds scraped
  • 1 tbsp (10 g) unsweetened cocoa powder
  • Red food coloring (liposoluble liquid, gel, or powder), to taste
  • 3 cups (500 g) cream cheese
  • 2/3 cup (150 g) heavy cream
  • 2 tbsp (50 g) wildflower honey
  • 1 cup (400 g) cold butter
  • 2 tsp (10 g) Sambuca (or vanilla extract as substitute)
  • 1 cup (100 g) powdered sugar + extra for sprinkling
  • Raspberries, to taste
  • Star anise, to taste

Instructions

  1. Preheat the oven: Begin by preheating your oven to 374°F (190°C). This ensures that your cake starts baking evenly right away. While it heats, prepare your baking pan.
  2. Prepare the baking pan: Line a 12×16 inch baking pan with parchment paper and lightly butter it. This prevents the sponge from sticking and helps it release easily once baked.
  3. Mix the egg mixture: In a large mixing bowl, whisk together the eggs, egg yolks, sugar, and scraped vanilla seeds until the mixture is pale and frothy, about 5-7 minutes. You’ll know it’s ready when it doubles in volume and forms ribbons when you lift the whisk.
  4. Add coloring: Gradually mix in red food coloring until you reach your desired shade of red. Start with a small amount and increase as necessary; the color will deepen during baking.
  5. Sift and fold: Sift the flour and cocoa powder over the egg mixture and gently fold it in using a spatula. Be careful not to deflate the batter; stop folding once no dry ingredients are visible.
  6. Spread the batter: Pour the batter into the prepared pan, spreading it evenly to the edges. The surface should be smooth; this ensures an even roll later on.
  7. Bake: Bake in the preheated oven for about 20 minutes. The cake is done when it springs back slightly when touched and the edges begin to pull away from the sides of the pan.
  8. Cool the sponge: Immediately transfer the baked sponge to a clean sheet of parchment paper. Cover it with plastic wrap to prevent it from drying out, and let it cool completely.
  9. Prepare the filling: While the sponge cools, beat together the cream cheese, heavy cream, and honey in a mixing bowl until smooth and fluffy, about 3-5 minutes. This filling should be thick yet spreadable.
  10. Trim and fill: Once the sponge has cooled, trim the edges for a clean finish. Spread the cream cheese filling evenly over the sponge, leaving a small border around the edges.
  11. Roll the sponge: Using the parchment paper as a guide, carefully roll the sponge away from you, creating a log shape. Tightly wrap it in the parchment and refrigerate for at least 2 hours to set.
  12. Prepare the decoration: For the buttercream, beat the cold butter with powdered sugar until fluffy, around 5-7 minutes. Then mix in the Sambuca or vanilla extract until fully incorporated.
  13. Frost the log: Once the log has chilled, remove it from the fridge and cut the ends at an angle to mimic branches. Frost the entire log lightly, then pipe lines on the surface to create a bark texture.
  14. Decorate: Finish your Yule Log with fresh raspberries and star anise for a festive touch. Dust lightly with powdered sugar just before serving for a snowy effect.

Nutrition

Keywords: Be gentle when folding the batter to keep your sponge airy and light. You can substitute Sambuca with vanilla extract if needed.

Find it online: https://mamablueberry.com/delicious-red-velvet-yule-log-recipe-for-the-holidays/