Grand Marnier and White Chocolate Yule Log
The Grand Marnier and white chocolate Yule log is a festive dessert that will delight the taste buds of lovers of delicate flavors. The soft sponge cake, soaked in orange liqueur, is enveloped in a creamy white chocolate filling enhanced by the subtle notes of Grand Marnier. This elegant cake with its melting texture will undoubtedly be the highlight of your meal.
Ingredients
For the Sponge Cake
-
Granulated Sugar
155 g -
Eggs
5 units -
Flour
155 g -
Butter
45 g -
Vanilla Sugar
1 sachet -
Butter (for the baking tray)
15 g
For the White Chocolate Cream
-
White Chocolate
100 g -
Cooked Sugar
250 g -
Water
1 dl -
Egg Yolks
8 units -
Butter
250 g -
Grand Marnier (2 tablespoons for the cream and 2 for the sponge cake)
4 tablespoons
Preparation
- 1
Prepare the sponge cake. Preheat the oven to 180°C (350°F). Mix the 5 egg yolks with the sugar until pale. Add the sifted flour and mix well. Beat the egg whites until stiff peaks form, then gently fold them into the mixture. Spread the mixture onto a buttered sheet of baking paper, creating a layer no thicker than 1 cm. Bake for 15 minutes. Unmold onto a damp cloth and immediately roll it up to shape without breaking. Let it cool. - 2
Cook the sugar in 1 dl of water until it reaches the boiling point (about 10 minutes, a drop falling into a bowl of cold water should form a ball). Whisk the egg yolks in a bowl, and pour the cooked sugar over them while whisking continuously for 2 minutes. Continue to whisk with an electric mixer for about 10 minutes. - 3
For the cream: Melt the white chocolate in a double boiler. Incorporate the butter in pieces, the white chocolate, and the Grand Marnier. - 4
Brush the sponge cake with Grand Marnier. Spread 3/4 of the cream over the sponge. Roll the cake tightly. Decorate the log with the remaining cream. - To finish
Use a fork to create lines on the log. Decorate as desired. Chill in the refrigerator for at least 2 hours.
