Orange Cranberry Keto Yule Log Cake

keto orange cranberry youle log cake
  • Prep Time
    30 mins
  • Cook Time
    15 mins
  • Serving
    8
  • View
    517

Orange Cranberry Keto Yule Log Cake

A Yule log (or bûche de Noël) is a traditional Christmas cake. This sweet roulade made of sponge cake looks like a miniature real Yule log form. The cake emerged in France in the 19th century, then spread to other countries and several former French colonies. The most common combination is basic yellow sponge cake and chocolate buttercream, although there are many variations that include chocolate cake, ganache, flavored with espresso or liqueurs. It is also a popular traditional dessert in Canada at Christmas.

Since I live in Canada and here, at Christmas time, cranberry sauce is a popular addition to food, I made this Yule Log Cake with cranberry.
And orange is a complement to cranberry sauce, so it fits fantastically into the cake as well.  On the other hand, I decorated the cake with other berries because the raw cranberry is uncharacteristic and extremely sour.

This is how this recipe was born in my head and I will be happy to share it with you. I hope many of you will be baking this beautiful Orange Cranberry Keto Yule Log Cake either past Christmas or even next season and it will become your favorite cake.

As a kid, I baked a lot of sponge cake rolls with white flour. Beautiful, cloudy, thick but very flexible sponge cakes could be baked with it. I smeared it with apricot jam to a good thickness, I sprinkled the top with powdered sugar and the family had already eaten it. Or I mixed chocolate cream to the sponge cake, smeared it with it and put a banana in the middle of the roll. Those desserts were delicious, I like to remember them back, although I don’t use white flour for baking today because of the keto.

A sponge cake made with almond and coconut flour will not be as flexible and light as the white flour version. Even the sponge cake may tear easily. Don’t bother with this. Keto flours can’t be used to bake as flexible a sponge cake as white flour (at least I haven’t succeeded yet). In the end, the taste of the cake will not change anything and your conscience will not be tormented as if you had made and ate it with white flour.

You can find the recipe for cranberry sauce here: 
My Low-carb, Keto Cranberry Sauce

Ingredients

Sponge Cake Roll

Youle Log Cream

    Directions

    Step 1

    Preheat the oven to 180 C / 350 F degrees. Whisk the eggs with sweetener until foamed, then gently swirl into it the flour, baking powder and orange peel and flavor.

    Step 2

    Lay parchment paper on the bottom of a 42x28 cm (16 1/2 "x 11") size of baking sheet. Smooth the mix into a baking sheet.

    Step 3

    Bake it for about 15 minutes. Check it by needle test.

    Step 4

    Flip the sponge cake from the baking sheet upside down on a damp and clean kitchen cloth.

    Step 5

    Pull the parchment paper off and roll it up with the kitchen cloth

    Step 6

    ...and roll it up with the kitchen cloth. While rolling the sponge cake may tear. Don't bother with this. Keto flours can’t be used to bake as flexible a sponge cake as white flour (at least I haven’t succeeded yet). In the end, it won’t change anything in the taste of this cake and your conscience won’t be tormented as if you had made it with white flour.

    Step 7

    Blend the keto cranberry sauce to smoothly with a stick mixer.

    Step 8

    Unroll the sponge cake and then smear it with the keto cranberry sauce.

    Step 9

    Soak the gelatin in 6 tablespoons of freshly squeezed orange juice, and beat the whipping cream into a foam.

    Step 10

    Add the powdered sweetener, orange juice and peel and orange flavor to the mascarpone, then stir until smooth.

    Step 11

    Whisk in the whipped cream and the soaked gelatin.

    Step 12

    Spread the sponge cake smeared with cranberry sauce with half the cake cream and roll back.

    Step 13

    Spread the other half of the cream on the outside of the roll. Cut a piece of the roll at an angle and fit it to the side of the other part. Pull waves into the cream with a fork, then decorate with blueberries and raspberries. Refrigerate the cake for 2-3 hours.

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