A pretty matcha and cherry log, soft and light on the palate, ideal for ending a festive meal. I love its modern and coloured appearance, and especially the little surprise of finding a rolled cake inside!

For this matcha cherry Yule log recipe, we will use organic premium matcha tea for the mousse and organic culinary matcha tea for the Japanese biscuit.

The recipe is for a 25cm log.

The recipe for matcha cherry log cake

Ingredients for a matcha tea and cherry log cake

• A jar of cherry jam

Japanese matcha cookie

• 50g of organic milk
• 50g of water
• 40g organic butter
• a pinch of organic salt and sugar
• 25g organic flour
• 25g organic cornstarch
• 100g of organic eggs
• 10g of organic culinary grade matcha tea
  +
• 35g of neutral organic vegetable oil (sunflower, grapeseed, etc.)
• 100g organic egg whites
• 50g organic sugar

Matcha mascarpone froth

• 150g organic whole liquid cream
• 40g organic egg yolks
• 25g organic sugar
• 2.5g organic gelatin (1 sheet + 1/4)
• 170g of mascarpone
• 2 slightly heaped teaspoons of organic premium matcha tea

Mirror glaze

• 150g organic powdered sugar
• 150g of glucose
• 80g of water
• 150g of organic white chocolate
• 100g sweetened condensed milk
• 9g organic gelatin
• colorants

Macarons

• 42g organic egg whites
• 24g organic powdered sugar
• 50g of organic almond powder
• 70g organic powdered sugar

Matcha cherry log recipe

Japanese matcha cookie

First, bring the milk, water, butter cut into small pieces, salt, and sugar to a boil. When it starts to boil, remove from the heat, add the flour and cornstarch, and mix vigorously. Transfer the dough to the bowl of a food processor (or a large mixing bowl) and let it cool slightly. Then add the eggs little by little, followed by the culinary matcha, and finally the oil.

At the same time, beat the egg whites until stiff, adding the sugar when they start to froth.

Gently mix the two mixtures together and pour the batter onto a 30x40cm baking sheet, spreading it evenly. Bake for 11 minutes at 180°C and remove the biscuit from the baking sheet as soon as it comes out of the oven.

Cut the edges to obtain a 25×30 cm biscuit.

Gently turn it over to remove it from the baking paper, then turn it over again, this time placing it on a large sheet of plastic wrap (this will help us roll the cookie).

Spread a thin layer of cherry jam over the entire surface and roll up the biscuit, using the plastic wrap to help you, pressing down firmly. Then place the roll in the freezer for at least 5 hours.

Matcha mascarpone froth

Dilute the organic premium matcha tea in a little cream to form a paste. Rehydrate the gelatin.

Whisk the egg yolks with the powdered sugar and bring the cream to a boil. When it starts to boil, pour it over the egg yolk and sugar mixture and return everything to the saucepan. Cook at 83°C, stirring constantly.

Place in a container, add the gelatin and matcha paste, then mix. Cover the cream with plastic wrap and refrigerate for at least one night.

The next day, whisk the matcha cream with the mascarpone until you obtain a fluffy froth. Put it in a piping bag fitted with a large plain nozzle and assemble the log:

Spread the matcha froth on the bottom and sides of the log mould.

Remove the matcha-cherry roll from the freezer and place it in the mould, pressing down lightly. Smooth the surface and place in the freezer for at least 5 hours.

Mirror glaze

In a small saucepan, cook the sugar with the water and glucose at 103°C (be sure to maintain this temperature).

Add the rehydrated gelatin off the heat. Pour over the melted white chocolate and sweetened condensed milk. Mix and set aside a small amount of the icing, which will be coloured green. Color the rest of the icing purple.

Filmer au contact et réserver au frigo toute une nuit.

Macarons

Sift the almond powder with the powdered sugar.

Beat the egg whites, adding powdered sugar when they begin to froth. You will obtain a beautiful, shiny meringue.

Gradually incorporate the meringue into the almond powder/icing sugar mixture, adding the coloured food coloring and mixing everything together (using a spatula). Stop mixing as soon as the mixture forms a nice ribbon that spreads slowly when lifted.

Using a piping bag fitted with a plain nozzle, pipe the macaron shells (not too large, about 3cm) onto a baking sheet lined with parchment paper.

Bake at 140°C for 20 minutes. Open the oven door slightly from time to time to allow moisture to escape and prevent the shells from cracking.

Remove the macarons from the baking sheet immediately after taking them out of the oven and let them cool completely before removing them.

Matcha cherry log icing

Reheat the icing without exceeding 45°C.

Remove the matcha cherry log from the mold, place it on a rack, and coat it when the glazes are at about 37°C.

Allow the icing to set before placing the matcha cherry log on a serving plate and decorating it with macarons.

Leave to defrost for at least 6 hours in the refrigerator.

Good luck and Happy Holidays!

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