- A matcha and cherry yule log: Japanese sponge roll, matcha mascarpone mousse and mirror glaze.
- A surprise when sliced: a sponge roll with cherry jam hidden at the heart of the log.
- Decorated with macarons and a colorful glaze, it is as beautiful as it is elegant.
- Culinary-grade matcha for the sponge, premium for the mousse.
A lovely matcha and cherry yule log, wonderfully soft and light on the palate, perfect for ending a festive meal. I love its modern, colorful look, and above all the little surprise of finding a rolled cake inside when you slice it!
For this matcha cherry yule log recipe, we are going to use organic premium matcha for the mousse, and organic culinary-grade matcha for the Japanese sponge.
This recipe is for a 25cm yule log.
The matcha cherry yule log recipe
Ingredients for a matcha cherry yule log
- A jar of cherry jam
The Japanese matcha sponge
- 50g of organic milk
- 50g of water
- 40g of organic butter
- a pinch of salt and organic sugar
- 25g of organic flour
- 25g of organic cornstarch
- 100g of organic eggs
- 10g of organic culinary-grade matcha
+ - 35g of neutral organic vegetable oil (sunflower, grapeseed, …)
- 100g of organic egg whites
- 50g of organic sugar
The matcha mascarpone mousse
- 150g of organic heavy cream
- 40g of organic egg yolks
- 25g of organic sugar
- 2.5g of organic gelatin (1 sheet + 1/4 )
- 170g of mascarpone
- 2 slightly heaped tsp of organic premium matcha
The mirror glaze
- 150g of organic granulated sugar
- 150g of glucose
- 80g of water
- 150g of organic white chocolate
- 100g of sweetened condensed milk
- 9g of organic gelatin
- food coloring
The macarons
- 42g of organic egg whites
- 24g of organic granulated sugar
- 50g of organic ground almonds
- 70g of organic icing sugar
Method for the matcha cherry yule log
The Japanese matcha sponge
First, bring the milk to a boil with the water, the butter cut into small pieces, the salt and the sugar. As soon as it starts to boil, remove from the heat, add the flour and cornstarch, and whisk vigorously. Transfer the dough to the bowl of a stand mixer (or a large bowl) and let it cool slightly. Then gradually add the eggs, then the culinary-grade matcha, and finally the oil.
Meanwhile, whip the egg whites to stiff peaks, adding the sugar when they start to foam.
Gently fold the two mixtures together and pour the batter onto a 30x40cm baking sheet, spreading it out evenly. Bake for 11 minutes at 180°C and remove the sponge from the sheet as soon as it comes out of the oven.
Trim the edges to get a 25×30 cm sponge.
Gently flip it over to detach it from the parchment paper, then flip it again, this time placing it on a large sheet of plastic wrap (this will help us roll the sponge).
Spread a thin layer of cherry jam over the entire surface and roll up the sponge, using the plastic wrap to help and pressing it tightly. Then place the roll in the freezer for at least 5 hours.
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The matcha mascarpone mousse
Dilute the organic premium matcha in a little cream to form a paste. Rehydrate the gelatin.
Whisk the yolks with the granulated sugar and bring the cream to a boil. As soon as it starts to boil, pour it over the yolk-sugar mixture and return everything to the saucepan. Cook at 83°C, stirring constantly.
Transfer to a container, add the gelatin and the matcha paste, then blend. Cover the cream with plastic wrap and place it in the fridge for at least a whole night.
The next day, whip the matcha cream with the mascarpone until you get a well-aerated mousse. Put it into a piping bag fitted with a large plain tip and move on to assembling the yule log:
Pipe the matcha mousse into the bottom and up the sides of the yule log mold.
Take the matcha-cherry roll out of the freezer and place it in the mold, pressing down slightly. Smooth the surface and place in the freezer for at least 5 hours.
The mirror glaze
In a small saucepan, cook the sugar with the water and the glucose to 103°C (make sure to stick to this temperature).
Add the rehydrated gelatin off the heat. Pour over the previously melted white chocolate and the sweetened condensed milk. Blend and set aside a very small portion of the glaze, which you will color green. Color the rest of the glaze purple.
Cover with plastic wrap touching the surface and refrigerate overnight.
Quiz · 60 sec
Prêt à pâtisser avec le matcha ?
4 questions, 60 secondes — testé et validé par 3000+ buveurs.
Commencer le quizz
Quiz · 60 sec
Prêt à pâtisser avec le matcha ?
4 questions, 60 secondes — testé et validé par 3000+ buveurs.
Commencer le quizzThe macarons
Sift the ground almonds with the icing sugar.
Whip the egg whites, adding the granulated sugar when they start to foam. You get a beautiful glossy meringue.
Gradually fold the meringue into the ground almond/icing sugar mixture while adding the food coloring, and perform the macaronage (working with a spatula). Stop as soon as the batter forms a nice ribbon that spreads slowly when lifted.
Using a piping bag fitted with a plain tip, pipe the macaron shells (not too big, about 3cm) onto a baking sheet lined with parchment paper.
Bake at 140°C for 20 minutes. Leave the oven door slightly ajar from time to time to let the humidity 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 peeling them off.
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Glazing the matcha cherry yule log
Reheat the glazes without exceeding 45°C.
Unmold the matcha cherry yule log, place it on a wire rack and glaze it when the glazes are at about 37°C.
Let the glaze drip off before placing the matcha cherry yule log on a serving board and decorating it with macarons.
Let it thaw in the fridge for at least 6 hours.
Happy baking and Happy Holidays!
Olivia is passionate, she is 20 years old, and she loves music, drawing, and baking.
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