5 from 52 votes
Gluten Free Yule Log with Medjool Dates, Mascarpone Cream, Maraschino Cherries and Pistachios
This Gluten Free Yule Log features a light sponge cake made with separated eggs and gluten-free flour, rolled with a smooth date paste and mascarpone cream filling. The filling incorporates Medjool dates, maraschino cherries, and pistachios for texture and flavor contrasts. The cake’s moist, tender crumb and creamy filling balance sweetness with festive garnishes.
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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 422
% 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.