Print

Gingerbread Yule Log with Cranberries and White Chocolate Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 34 reviews

This Gingerbread Yule Log is a festive and flavorful holiday dessert featuring a spiced gingerbread cake rolled with a creamy mascarpone filling and frosted with luscious white chocolate bark. The cake is complemented by tart cranberry compote, adding a vibrant contrast to the rich, spiced flavors. A perfect centerpiece for seasonal celebrations, this yule log combines traditional winter spices with a modern twist.

Ingredients

Cranberries

  • 1 cup (200 grams) granulated sugar
  • 1/3 cup (65 grams) granulated sugar
  • 1 cup (235 grams) water
  • 1 cup (100 grams) fresh cranberries

Cake

  • 3 large eggs
  • 3/4 cup (145 grams) dark brown sugar
  • 1/2 cup (150 grams) molasses or treacle
  • 3 tablespoons (45 grams) mascarpone, sour cream, or applesauce
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • Several gratings or two pinches nutmeg
  • 1/4 teaspoon kosher salt
  • 3/4 cup (100 grams) all-purpose flour
  • Powdered sugar, for rolling

Bark

  • 6 ounces (170 grams) white chocolate chips, or chopped white chocolate from a bar

Filling and Frosting

  • 1 1/2 cups (355 ml) heavy cream
  • Scant 1 teaspoon vanilla bean paste or 1 1/2 teaspoons vanilla extract
  • 1 1/2 to 3 tablespoons powdered sugar, plus more to decorate
  • 3 tablespoons (45 grams) mascarpone or sour cream

Instructions

  1. Prepare Cranberries: In a saucepan, combine 1 cup of sugar, 1/3 cup of sugar, and water. Bring to a boil, then add fresh cranberries. Simmer until cranberries burst and the mixture thickens into a compote. Set aside to cool.
  2. Make the Cake Batter: Preheat your oven and line a jelly roll pan with parchment paper. In a mixing bowl, whisk together eggs, dark brown sugar, molasses or treacle, and mascarpone, sour cream, or applesauce until smooth. Add baking soda, cinnamon, ground ginger, cloves, nutmeg, and kosher salt. Mix until combined. Gently fold in the all-purpose flour until just incorporated.
  3. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven until the cake springs back when lightly pressed, approximately 12-15 minutes. Remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off parchment paper.
  4. Roll the Cake: While still warm, roll the cake up gently in the towel from one short end to the other, forming a log shape. This helps the cake cool while preventing cracks. Allow the rolled cake to cool completely on a wire rack.
  5. Prepare the Filling and Frosting: In a chilled bowl, whisk heavy cream with vanilla bean paste or extract and powdered sugar until soft peaks form. Fold in mascarpone or sour cream until smooth and creamy.
  6. Unroll the Cake and Fill: Carefully unroll the cooled cake. Spread the mascarpone cream filling evenly over the cake. Roll the cake back up without the towel, sealing the edges.
  7. Make the White Chocolate Bark: Melt white chocolate chips or chopped white chocolate gently using a double boiler or microwave in short bursts, stirring until smooth.
  8. Apply Frosting and Bark: Spread a thin layer of the mascarpone cream over the outside of the rolled cake. Pour and spread the melted white chocolate over the cake surface to create a bark-like effect. Refrigerate the yule log to set the chocolate.
  9. Decorate and Serve: Dust the completed yule log with powdered sugar for a snowy effect and garnish with reserved cranberries if desired. Slice and serve chilled or at room temperature.

Notes

  • Use parchment paper generously to prevent the cake from sticking.
  • Rolling the cake while warm prevents cracking on cooling.
  • The mascarpone can be substituted with sour cream or applesauce in the batter based on availability or dietary preference.
  • Adjust powdered sugar in the filling to taste, depending on desired sweetness.
  • Keep the yule log refrigerated if not serving immediately to maintain structure and flavor.

Find it online: https://justsosavory.com/gingerbread-yule-log-with-cranberries-and-white-chocolate-recipe/