Gluten Free Yule Log with Medjool Dates, Mascarpone Cream, Maraschino Cherries and Pistachios
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Additional Time
1 hr
-
Total Time
1 hr 40 mins
-
Servings
12
-
Calories
422 kcal
-
Course
Dessert, Cake, Baked Goods
-
Cuisine
North American, Russian
Gluten Free Yule Log with Medjool Dates, Mascarpone Cream, Maraschino Cherries and Pistachios
Description
The recipe starts by creating a date paste from pitted Medjool dates and water, ensuring a moist, naturally sweet layer for the log. The cake batter uses separate egg whites and yolks to achieve a light texture suitable for rolling. Gluten-free flour and cornstarch provide structure while remaining tender.
After baking on parchment-lined sheets, the sponge is rolled while warm to form a tight spiral. Once cooled, it is filled and coated with a mascarpone cream mixture combined from mascarpone, heavy cream, and sugar. The final assembly includes pieces of chopped dates, colorful maraschino cherries, and crushed pistachios adding festive color and varied textures.
This Yule Log serves as a seasonal dessert showcasing rich flavors and a gentle sweetness from natural fruit pastes rather than heavy frostings. It suits holiday celebrations where gluten-free options are desired.
Ingredients
For Gluten-free Yule Log:
- 4 egg separated
- 1 cup sugar
- ¾ cup gluten-free flour mix
- ¼ cup cornstarch sub with arrowroot or tapioca if desired
- 1 teaspoon vanilla extract
For date paste:
- 2 cups Medjool dates pitted, Natural Delights brand
- 2 teaspoons of water
For mascarpone cream:
- 1 ½ cups mascarpone
- ½ cup heavy whipping cream
- 2 tablespoons sugar
For toppings and filling:
- ½ cup maraschino cherries green
- ½ cup maraschino cherries red
- ½ cup Medjool dates pitted and chopped, Natural Delights brand
- ¼ cup pistachio
Instructions
- To make date paste, combine 2 cups Natural Delights Medjool Dates and water in a food processor. Process until a smooth paste is achieved, about 3-5 minutes.
- Make gluten-free Yule Log: Using a whisk or an electric mixer, beat 4 egg whites, gradually adding the sugar. In a separate bowl, combine flour and cornstarch. Gradually add dry ingredients to the egg white mixture. Add vanilla extract and the remaining 4 egg yolks, and fold gently with a wooden spoon.
- Preheat the oven to 400F. Cover a baking sheet with parchment paper, oil and dust with flour. Pour the cake mixture into the pan. Bake for about 8-10 minutes.
- Remove from the oven and, using the parchment paper and a kitchen towel to help yourself, quickly roll the dough into a tight roll. Let rest in a roll for about an hour, until cool enough to handle. Remove parchment paper.
- Combine all the ingredients for mascarpone cream. Whip together with a hand-held mixer, whisk or stand mixture until the mascarpone cream holds stiff peaks.
- Unroll the cake gluten free log again - do not worry if it breaks or cracks, that's normal. Spread with Medjool date paste. Top with diced maraschino cherries.
- Roll cake into a tight roll once again, smoothing over any cracks or tears. Cover with mascarpone cream. Top cake with alternating red and green maraschino cherries, chopped Medjool dates and pistachios. Transfer cake to fridge to rest for a few hours. Leftover cake will keep in an airtight container for 4-5 days, though its white color will yellow a bit from air exposure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 42mg | 2% |
| Potassium | 272mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 47g | 94% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
