Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log. I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt
Just a quickie recipe because I'm getting requests for this no-bake triple chocolate cheesecake. I'm so pleased with how it turn out, the last one I made was a tad too soft and didn't hold together and the texture this time was perfect : firm, soft and creamy over a crunchy crust. Also, with the previous one being too soft it was difficilt to get out of the mold and this time, I had a few tricks up my sleeve to avoid that disaster (wish I could have filmed that!) For the crust, I didn't have any chocolate biscuits so I made my own chocolate cookie crust using, but I did bake it a bit to get the crunchiness: 2 cups or 270 g butter cookies 4 tablespoons butter 1/8 cup Dutch process cocoa powder 2 tablespoons finely crushed white chocolate 1/2 teaspoon sea salt Pulverise the butter cookies. Add cocoa powder. Soften butter and mix with cookie mixture. Add white chocolate bits and salt. The texture should be dry and crumbly and not too sticky so you can press it easily