12/21/2017Pastries - Desserts
Vegan Matcha-Raspberry Christmas Yule Log
Servings
6
Ingredients
Cups
The sponge cake
- -plant-based milk 260 (mL)
- -apple cider vinegar 1 (tbsp)
- -neutral oil 50 (mL)
- -all-purpose flour 300 (g)
- -sugar 160 (g)
- -baking powder 0.5 (tsp)
- -baking soda 0.5 (tsp)
- -salt
The syrup
- -sugar 2 (tbsp)
Creamy Matcha
- -plant-based milk 500 (mL)
- -coconut oil 160 (g)
- -sugar 200 (g)
- -cornstarch 30 (g)
- -matcha 2 (tsp)
The biscuit base
- -cookie (dry cookies, chocolate, speculoos...) 100 (g)
- -plant-based margarine 50 (g)
- -raspberries 200 (g)
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Steps
- Prepare the matcha cream: Mix the matcha with 200g of plant-based milk and then bring to a boil. In a mixing bowl, whisk the sugar and starch, pour in the remaining 300g of plant-based milk and mix with a whisk. Pour into the saucepan with the boiling matcha milk and cook the cream while whisking. It will gradually thicken. Set aside in the fridge for 4 hours (or even overnight). If you're short on time, pour onto a tray to create a very thin layer, so the cream cools down in an hour.
- Preheat the oven to 180°C (350°F).
- Prepare the sponge cake: in a mixing bowl, combine all the liquid ingredients (plant-based milk, oil, and vinegar) with 120 mL of water. Separately, mix the dry ingredients (flour, sugar, bicarbonate, salt, and yeast). Pour the dry ingredients into the liquid mixture and whisk everything together well. Spread on a baking sheet lined with parchment paper, creating a layer about 0.3cm thick. Bake for approximately 12 minutes.
- Prepare the cookie base: crush the cookies and mix in the soft margarine with your hands.
- Prepare the syrup: simmer the sugar and 4 tbsp of water in a small saucepan. Cut the sponge cake to fit the size of your Yule log mold (you can use a sheet of paper to make a template). Soak the sponge cake by dabbing the syrup on it with a brush. Line your Yule log mold with the soaked sponge cake.
- Whip the matcha cream (using an electric whisk if you have one) to give it a silky texture while incorporating the coconut oil (or margarine). Add whole raspberries. Pour the cream into the mold (set aside a little for finishing touches). Finish with a layer of biscuit base then refrigerate for 2 hours.
- Unmold the log and cover it with a thin layer of matcha cream using a spatula. Decorate as you wish :)
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Vegan Matcha-Raspberry Christmas Yule Log
For: 6-8 serv.Difficulty: MediumPreparation: 40 minCooking: 20 minFridge: 6h00
Ingredients
The sponge cake
- -plant-based milk 260 (mL)
- -apple cider vinegar 1 (tbsp)
- -neutral oil 50 (mL)
- -all-purpose flour 300 (g)
- -sugar 160 (g)
- -baking powder 0.5 (tsp)
- -baking soda 0.5 (tsp)
- -salt
The syrup
- -sugar 2 (tbsp)
Creamy Matcha
- -plant-based milk 500 (mL)
- -coconut oil 160 (g)
- -sugar 200 (g)
- -cornstarch 30 (g)
- -matcha 2 (tsp)
The biscuit base
- -cookie (dry cookies, chocolate, speculoos...) 100 (g)
- -plant-based margarine 50 (g)
- -raspberries 200 (g)
Steps
Steps
- Prepare the matcha cream: Mix the matcha with 200g of plant-based milk and then bring to a boil. In a mixing bowl, whisk the sugar and starch, pour in the remaining 300g of plant-based milk and mix with a whisk. Pour into the saucepan with the boiling matcha milk and cook the cream while whisking. It will gradually thicken. Set aside in the fridge for 4 hours (or even overnight). If you're short on time, pour onto a tray to create a very thin layer, so the cream cools down in an hour.
- Preheat the oven to 180°C (350°F).
- Prepare the sponge cake: in a mixing bowl, combine all the liquid ingredients (plant-based milk, oil, and vinegar) with 120 mL of water. Separately, mix the dry ingredients (flour, sugar, bicarbonate, salt, and yeast). Pour the dry ingredients into the liquid mixture and whisk everything together well. Spread on a baking sheet lined with parchment paper, creating a layer about 0.3cm thick. Bake for approximately 12 minutes.
- Prepare the cookie base: crush the cookies and mix in the soft margarine with your hands.
- Prepare the syrup: simmer the sugar and 4 tbsp of water in a small saucepan. Cut the sponge cake to fit the size of your Yule log mold (you can use a sheet of paper to make a template). Soak the sponge cake by dabbing the syrup on it with a brush. Line your Yule log mold with the soaked sponge cake.
- Whip the matcha cream (using an electric whisk if you have one) to give it a silky texture while incorporating the coconut oil (or margarine). Add whole raspberries. Pour the cream into the mold (set aside a little for finishing touches). Finish with a layer of biscuit base then refrigerate for 2 hours.
- Unmold the log and cover it with a thin layer of matcha cream using a spatula. Decorate as you wish :)