12/07/2018Pastries - Desserts

Vegan Christmas Yule Log with Rosemary & Citrus

Vegan Christmas Yule Log with Rosemary & Citrus
ChristmasFor hostingAutumn / WinterBlender-free
For: Serves 6.Difficulty: MediumPreparation: 45 minCooking: 35 minFridge: 8h00

Alright, we went a bit wild here... You know Eline is a pastry chef and all that, so sometimes she has these whims! We love really homely, simple, delicious cakes... but today, we want to show you something different for once ;)

So here is our Yule log for this year: citrus and rosemary, with a touch of coconut, yum <3

To sum up the whole thing, it's first a rosemary Breton shortbread base, topped with a thin layer of orange marmalade, a soft lemon sponge, a coconut and rosemary mousse with an insert of fresh oranges and tangerines. All this just for a dessert, right... just imagine the chaos at our place when we have to cook a meal ;)

So yeah, not everyone will spend 326 hours in the kitchen for a cake, but we thought this kind of recipe would be interesting for some! And it also shows that you can do pretty much anything in vegan baking ;) #veganlobbypropaganda

If you want to make a homemade Yule log for Christmas, but with a more classic and quick recipe, here are our other recipes: chocolate-praline log / matcha-raspberry log / banoffee log / pear-praline-chai log / chocolate-tangerine rolled log / frozen vanilla-raspberry-pecan log.

PS: for the marmalade, you can make it yourself or buy it from the store.

PPS: I suggest you start the day before or even earlier, you can leave the mousse with the insert in the freezer.

PPPS (that's a lot, isn't it): for this recipe, you will need a Yule log mold and an insert mold. You can find kits like this in stores with kitchen equipment or online, for around €30.

Servings

6

Cups

The Breton Shortbread
  • -all-purpose flour 140 (g)
  • -sugar 70 (g)
  • -plant-based margarine 60 (g)
  • -baking powder 0.5 (tsp)
  • -salt 0.5 (tsp)
  • -soy milk 2 (tbsp)
  • -rosemary 1 (branches)
Lemon Soft Cake
  • -applesauce 2 (tbsp)
  • -maple syrup 3 (tbsp)
  • -neutral oil 3 (tbsp)
  • -plant-based milk 80 (mL)
  • -all-purpose flour 140 (g)
  • -sugar 25 (g)
  • -baking powder 0.5 (tsp)
  • -salt 0.5 (tsp)
  • -lemon 0.5
Rosemary-Coconut Mousse
  • -coconut cream 500 (mL)
  • -rosemary 3 (branches)
  • -icing sugar 90 (g)
  • -agar-agar 3 (g)
Add citrus
  • -orange 2
  • -clementines 2
  • -agar-agar 5 (g)
  • -orange marmalade 4 (tbsp)

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  • Prepare the citrus insert: Peel the oranges and clementines completely. Remove all the segments. Cut them in half. Drain the segments to collect some juice. Heat the juice with the agar-agar in a small saucepan. When the mixture boils, pour it over the citrus segments. Mix everything well and place into an insert mold. Freeze for a minimum of 2 hours.
  • Prepare the coconut-rosemary mousse: Heat 100g of coconut cream with agar-agar and rosemary. When it boils, remove from heat to let cool down and let infuse for 20 minutes. Strain to remove the rosemary. Whip the remaining coconut cream (400g) into whipped cream. Gently fold in the powdered sugar using a spatula. Also, add the coconut cream and agar-agar mixture. Pour three-quarters of the mousse into a silicone mold and integrate the insert. Cover the insert with a bit more mousse. Place in the freezer for at least 3 hours.
  • Preheat the oven to 356°F.
  • Prepare the Breton shortbread: Mix the flour, sugar, baking powder, and salt. Incorporate the margarine by hand to create a crumbly dough. Pour in the soy milk and form a ball. Add a little rosemary to flavor the dough. Place the dough on parchment paper and spread it out to make a rectangle about 30x10 cm (depending on the size of your log) with a thickness of 3 mm. Bake for 12 minutes.
  • Prepare the lemon sponge cake: Mix the applesauce, maple syrup, oil, and milk. Add the flour, sugar, baking powder, and salt. Mix to obtain a smooth batter. Add the zest of half a lemon. Pour onto a baking sheet lined with parchment paper, forming a rectangle of about 30x10 cm and a thickness of 3 mm. Bake for about 16 minutes.
  • Upon removing the Breton shortbread and the soft cake from the oven, cut them to the same size as your coconut-rosemary mousse.
  • The assembly: First, place the Breton shortbread. Cover it with a thin layer of marmalade. Place the lemon cake on top. Unmold the frozen mousse and place it over the cake. Allow it to thaw for a few hours in the fridge before enjoying!
  • For the decoration: I arranged the sides with the little bit of remaining mousse, and I placed sprigs of rosemary on top of the log. I also created small vegan white chocolate decorations to finish off the base of the log.
Recipe cookbook - The harvestRecipe cookbook - la Dolce Vita (French)Recipe Cookbook - Spring Edition (French)

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