Yule log recipe with sheep’s milk cheese and raspberries.

Preheat your oven to 180°C. Start by making the biscuit. Whisk the egg yolks and powdered sugar in a mixing bowl until you obtain a creamy and airy mixture. Sift the flour and gently fold it in with a spatula or a large spoon.

Whip the egg whites until stiff peaks form, then gently fold them into the batter. Spread the batter to about 1cm thick on a baking sheet lined with parchment paper. Bake for about fifteen minutes, keeping an eye on the baking process.

Prepare the cream. Whip the sheep's cheese cut into pieces quickly. Add the cream, the sugar, scrape the vanilla pod over the mixture, and then whip everything into a firm whipped cream. Set aside in the refrigerator.

When the cake is baked, take it out of the oven. Lightly dampen a kitchen towel, lay it out, then turn the cake over onto it. Gently pull on the parchment paper to detach it. Roll the cake in the towel, unroll it, trim the edges by about 1cm, then place the cake on a sheet of plastic wrap lightly dusted with powdered sugar and let it cool.

Cover it with half of the cream and spread the raspberries. Roll it again using the film. Close the film and then place everything in the refrigerator for two hours.

Remove the film, place the log on a rack, then cover it with the remaining cream.

To finish, decorate with the remaining raspberries. Set aside in the fridge until ready to serve.