AERO Caramel Truffles Yule Log Cake
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Ingredients
Instructions
Preheat your oven to 350°F and line a 12x17 jelly roll sheet pan with parchment paper
In a small bowl combine flour, cocoa powder, baking powder and salt. Set aside
Separate yolk and white in different bowls. With a wooden spoon, mix yolks and sugar until creamy, then add sour
cream, melted butter and vanilla extract and mix until combined. Add the flour mixture and stir until all the
mixture looks wet
With a hand mixer, whip the whites on high speed until stiff peaks form, about 3 to 4 minutes
Fold the eggs gently into the chocolate mixture without over mixing, until fully incorporated
Spray the pan with oil and pour in the cake batter, making sure it spreads evenly. Use a spatula to level.
Cook on the middle rack for 11 to 12 minutes, until the top of the cake springs back when gently pushed
Let the cake cool slightly, for about 10 mins. Meanwhile, sprinkle a clean tea towel with cocoa powder. Quickly
and gently turn the pan with the cake on to the tea towel. Remove the pan and peel back the parchment paper.
Gently roll the cake in the tea towel, starting by the short side. Set aside and let it cool for 1 hour
For the filling, mash half of the raspberries until they form a pulp. Set aside.
In a large bowl, whip heavy cream until soft peaks form. Add sugar and reserved raspberry pulp and whip for an
extra minute, until stiff peak form. Gently fold in the ½ cup chopped Aero Caramel Truffles. Put in the fridge until
the cake is ready to use
For the ganache, heat heavy cream over medium heat until it is just about to boil, and steaming. Remove from
heat and add the chocolate chunks, mixing until melted and incorporated. Set the ganache aside to cool before
using
When the cake is cool, unroll gently and remove towel. Using a spatula, spread the cream filling until about 1 inch
from the side. Reroll the cake, the filling will spread. Place on a serving plate, seam down
Pour the ganache mixture over the cake and spread evenly. Let the ganache set for approximately 10 minutes.
Using a fork to draw, drag it through the ganache to create a bark-like effect and texture. Decorate the log with
the remaining Aero Caramel Truffles and raspberries. Place in the fridge until serving, at least 2 hours
Just before serving, cut the end of the cake, so you can see the beautiful roll.
Ce dont vous aurez besoin
Ingredients
Pour la préparation
Instructions
Preheat your oven to 350°F and line a 12x17 jelly roll sheet pan with parchment paper
In a small bowl combine flour, cocoa powder, baking powder and salt. Set aside
Separate yolk and white in different bowls. With a wooden spoon, mix yolks and sugar until creamy, then add sour
cream, melted butter and vanilla extract and mix until combined. Add the flour mixture and stir until all the
mixture looks wet
With a hand mixer, whip the whites on high speed until stiff peaks form, about 3 to 4 minutes
Fold the eggs gently into the chocolate mixture without over mixing, until fully incorporated
Spray the pan with oil and pour in the cake batter, making sure it spreads evenly. Use a spatula to level.
Cook on the middle rack for 11 to 12 minutes, until the top of the cake springs back when gently pushed
Let the cake cool slightly, for about 10 mins. Meanwhile, sprinkle a clean tea towel with cocoa powder. Quickly
and gently turn the pan with the cake on to the tea towel. Remove the pan and peel back the parchment paper.
Gently roll the cake in the tea towel, starting by the short side. Set aside and let it cool for 1 hour
For the filling, mash half of the raspberries until they form a pulp. Set aside.
In a large bowl, whip heavy cream until soft peaks form. Add sugar and reserved raspberry pulp and whip for an
extra minute, until stiff peak form. Gently fold in the ½ cup chopped Aero Caramel Truffles. Put in the fridge until
the cake is ready to use
For the ganache, heat heavy cream over medium heat until it is just about to boil, and steaming. Remove from
heat and add the chocolate chunks, mixing until melted and incorporated. Set the ganache aside to cool before
using
When the cake is cool, unroll gently and remove towel. Using a spatula, spread the cream filling until about 1 inch
from the side. Reroll the cake, the filling will spread. Place on a serving plate, seam down
Pour the ganache mixture over the cake and spread evenly. Let the ganache set for approximately 10 minutes.
Using a fork to draw, drag it through the ganache to create a bark-like effect and texture. Decorate the log with
the remaining Aero Caramel Truffles and raspberries. Place in the fridge until serving, at least 2 hours
Just before serving, cut the end of the cake, so you can see the beautiful roll.
