Christmas Desserts: Mini Yule Log And Plum Pudding

mini-cake

Mini Yule Log and Plum Pudding are two mouth-watering sweet dishes for Christmas. Mini Yule Log is a cake based dish with nougat and tasty ganache. Plum Pudding is a traditional dish for Christmas and it is prepared by soaking plum fruits in liquor, fondant icing and brandy infusion. A chef from Vivanta by Taj has shared these two recipes. 

Mini Yule Log

Ingredients
For sponge
Eggs    
Sugar 
Flour 
Cake gel 
Oil
Water    
Vanilla essence 
For nougat
Sugar   
Cashew nuts   
For ganache
Dark chocolate
Fresh cream 
Whipping cream  

Qty

4
100 gms
1200 gms
15 gms
20 ml
30 ml
a few drops

50 gms
50 gms

100 gms
50 gms
50 gms

Instructions:

  1. For the sponge, beat eggs and sugar together in a mixing bowl until it becomes fluffy.
  2. Add oil, water, cake gel, and vanilla essence and mix well. Now add flour and mix together until it becomes fluffy again.
  3. Put the mixture in a baking tray with greased butter paper and bake at 180°C for 10 minutes. Set aside for two hours, then slice the sponge flat in order to roll it like a Swiss roll.
  4. For nougat, prepare caramel by cooking sugar and adding a little water, without burning it, until it acquires a golden colour. Add cashew nuts and mix well. Shift the caramel to a slim mat or on a tray.
  5. Warm the cream, add melted chocolate and mix it to make ganache cream. Then fold the whipping cream into the ganache.
  6. For assembling, take the sliced fl at sponge and spread the ganache cream on it, then sprinkle the nougat on it.
  7. Roll up the cake using butter paper and cut a thick diagonal slice from one end of the cake. Transfer the larger piece of cake to a board or fl at serving plate.
  8. Re-apply ganache cream over it, cut the sides of the small piece of cake and fix it to the large roll to make a stump.
  9. Spread remaining ganache cream over the cake and apply neatly, then dust with cocoa powder. Decorate with Christmas ornaments.
     

Plum Pudding

Ingredients
Plum fruits soaked in liquor
Butter     
Sugar  
Flour   
Eggs   
Baking powder   
Spice powder (cinnamon,
Cardamom, cloves,
nutmeg, and star anise ) 
Caramel colour   
Liquid glucose 
For fondant icing
Icing sugar  
Gelatine   
Water  
For brandy infusion
Brandy     
Egg yolk 
Cream 
Milk
Sugar 
Vanilla essence 

Qty
200 gms
200 gms
200 gms
200 gms
4
5 gms




10 gms
25 ml

250 gms
5 gms
10 ml
 

20 ml
4
60 ml
50 ml
40 gms
few drops

Instructions:

  1. Mix cream, butter, and sugar until the sugar dissolves in the butter. Add eggs one by one and whisk the mixture until it becomes fluffy.
  2. Now add plum fruits, fl our, and spice powder and mix to make a smooth mixture. After mixing for three-four minutes, add caramel colour, liquid glucose and mix it well.
  3. Put the mixture in the greased butter paper laid mould and steam them for 45-50 minutes at 180°C in a double boiler. Check if it’s baked by piercing it with a toothpick slowly; if it comes out clean, it’s baked.
  4. For fondant icing, mix gelatine in water and keep aside. Now take icing  sugar in a mixing bowl and add the gelatine mix. Mix sugar and gelatine mixture until it gets soft.
  5. For brandy infusion sauce, boil cream and milk together until it is reduced to half the quantity.
  6. Beat egg yolk and sugar on a double boiler until it becomes fluffy; then add  the milk and cream mixture to it.
  7. Add vanilla essence, brandy and accordingly adjust the consistency of the  sauce.
  8. After steaming the plum pudding, de-mould the pudding and ice it evenly.  Slice the pudding, decorate it with Christmas ornaments and serve with hot brandy infusion.