White Forest Yule Log
Ingredients
- 45g oat bran
- 4 tablespoons natural fat-free yogurt
- 2 tablespoons erythritol granulated
- Moroccan almond extract
- 0.5 teaspoon baking powder
- 2 eggs
Filling
- 2 tablespoons morello cherry compote
- 3 extra light cheese triangles
- 0.5 white chocolate
- Moroccan almond extract
- cherry flavouring
- sweetener to taste
- 28g dark couverture chocolate
- 10g marzipan mushrooms
- Mikado stalks
Preparation
Separate the eggs, adding yolks to the oat mixture
Whisk egg whites to meringue stage and fold back into the mixture
Cook for 14 minutes at 180°C
Roll the cake while warm, then unroll after cooling
Prepare the filling by mixing cherry compote, cheese triangles, white chocolate, almond extract, cherry flavouring, and sweetener
Spread two-thirds of the filling on the unrolled cake and roll it up
Use the remaining one-third of the filling to coat the outside of the roll
Spread dark couverture chocolate into a bark mold, chill, break up, and place on the roll
Add marzipan mushrooms and Mikado stalks for decoration
Tips
Total syns for the recipe are 15, adjust based on dietary plans
Refer to basic Swiss roll techniques for rolling if needed
