Yule Log (Büsche de Noël)

The Yule Log is the finishing touch to any Christmas celebration. This healthy version transforms the classic French dessert into a lighter option suitable for everyone, replacing refined sugar with stevia. The sponge cake, made in a "génoise" style, is extraordinarily flexible thanks to the use of cream of tartar, which stabilizes the egg whites and gives it an airy texture that won't crack when rolled. With a smooth truffle filling and a coating of pure chocolate, this dessert is rich in antioxidants and free of empty calories, letting you enjoy tradition with complete well-being.

Estimated time: 1 hour (plus 2h chilling)

Difficulty: ⭐⭐⭐

Servings: 8-10 people

Ingredients

For the génoise sponge:

• 4 large eggs (yolks and whites separated)

• 100g pastry flour (or rice flour for a gluten-free version)

• 50g of Stevia + Eritrytol 1:1 de Castelló

• 1 teaspoon of cream of tartar

• A pinch of vanilla extract

For the filling and coating (Truffle):

• 250ml whipping cream (minimum 35% fat) or coconut cream

• 150g dark chocolate (>75% cocoa)

• 30g of Stevia + Eritrytol 1:1 de Castelló

Nutritional Analysis and Total Macros

A festive dessert designed to support your metabolic health. Here is the breakdown per serving:

Step-by-Step Professional Preparation

1. Technical whipping: Beat the yolks with half of the Stevia + Eritrytol 1:1 de Castelló until pale. In another bowl, whisk the egg whites with the cream of tartar and the remaining stevia until stiff peaks form. The cream of tartar is the secret to making the meringue sturdy and keeping the sponge from collapsing.

2. Sponge batter: Fold the egg whites into the yolks. Add the sifted flour little by little, folding gently to avoid losing the air.

3. Baking: Spread the batter on a baking tray lined with parchment paper, shaping it into a rectangle. Bake at 180°C for 10-12 minutes.

4. Rolling: When it comes out of the oven, turn the sponge out onto a damp cloth, remove the paper, and roll it up with the cloth. Let it cool like this so it keeps the shape memory.

5. Making the truffle: Heat the cream with the stevia, remove from the heat, and add the chopped chocolate. Stir until melted. Let it chill in the refrigerator and, once cold, whisk it lightly with beaters.

6. Assembly: Unroll the sponge, spread a layer of truffle, and roll it up again. Cover the outside with the remaining truffle.

7. Decoration: Use a fork to make grooves in the truffle to mimic tree bark. Sprinkle a little Stevia + Eritrytol 1:1 de Castelló on top like snow.

Nutritionist Tips

By removing sugar and using chocolate with a high cocoa percentage, we turn this dessert into an antioxidant ally. Stevia + Eritrytol 1:1 de Castelló is essential for enjoying sweet flavor without affecting blood glucose levels, something critical during Christmas indulgences. The cream of tartar not only helps in the kitchen, but also provides a small amount of potassium, balancing the dessert's mineral profile.

This is the perfect recipe to celebrate a sweet, elegant, and healthy Christmas with your family!