This post is also available in: Italiano (Italian)
This gluten free Yule log is the classic sweet treats that just tastes like Christmas. A soft bisquit hides a creamy filling, covered with an irresistible chocolate ganache. For chocolate lovers, a real must!
As you may know, I believe very much in the value of sharing, and in the role it can play in the acceptance of a gluten-free diet. I have often talked about it here on my blog. There is nothing more reassuring, nothing that btings memore joy in my condition, than to share the same dish of the other diners. Especially on holidays.
This is the reason why, at Christmas, I like to serve the gluten free Yule log at the table: a luscious dessert, spectacular, brilliant in its colors and scents, which does not propose itself as a forced alternative but as a sweet jewel to embellish the table. And I assure you that it always goes like hot cakes!
In front of its creamy and enveloping consistency, its intense and round taste, really no one feels the lack of gluten.
Thanks Simona for the recipe, here made gluten free.
You will need:
For the bisquit base of our gluten free Yule Log
- 2 eggs
- 1 egg yolk
- 80g of sugar
- 80g of gluten free all purpose flour
- A tsp vanilla extract
Whip the egg yolks with half the sugar and the vanilla extract until the mixture is frothy and pale. Set aside.
Clean all utensils perfectly to remove all traces of yolk.
Start whipping the egg whites with electric whips: when they start to take shape, add the remaining sugar and continue whipping until you get a glossy, full-bodied and firm meringue.
Incorporate the whipped egg whites into the yolk mixture, proceeding with movements from the bottom upwards to avoid taking it apart. I know, I know, it’s a boring operation, but really crucial. The bisquit does not include the addition of any leavening agent, so it is absolutely essential that the dough is airy and light to obtain a soft and not too thin base. Continue with the same method (and the same patience!) To incorporate the well sieved flour.
Cover a baking tray with parchment paper, then butter and flour it lightly. This step is important. Consider, in fact, that the bisquit does not call for any source of fat and that therefore the risk of “sticking” to the pan is very high! And that’s exactly what we don’t want, because the cracks in the dough will make the bisquit much more difficult to roll up.
Once the pan is ready, pour the mixture and gently tap the pan on a flat surface to remove the bubbles. Bake in preheated oven at 180°C for about 6-7 minutes.
In the meantime, place a clean cloth lightly dused with powdered sugar on the work surface. As soon as the base is cooked, turn it over on the towel and gently remove the parchment paper. With the help of the cloth, roll the biscuit dough from the short side. Let it rest until it is cold.
You will need:
- Chocolate ganache (here’s the recipe)
- Your favourite jam (raspberry is ideal)
- Some red currants
Unroll the roll (lol) and spread the jam, just enough to cover the entire surface of the biscuit dough without creating a thick layer. Take care to leave a margin from the edge.
Cover with the ganache, making sure to leave enough for the topping.
Spread the remaining ganache over the entire surface of the log and decorate it with the tines of a fork. Finally, decorate with currants and a sprinkling of icing sugar.