The secret of both the filling and icing is the cream cheese. The little hint of saltiness rounds up the sweet tastes in the Christmas log.
Let the frosting drip down the sides for a decorative, natural look.
For me, white Christmas is the right Christmas. So not bound by the Christmas log tradition, I pictured my Yule log right away with white frosting. The chocolate cake is rolled up with a mixture of cream cheese, whipped cream and white chocolate spread on top of your favourite jam. I personally love cherry, but raspberry, plumb or apricot would be great choices as well.
The cream cheese, although unflavoured, has a bit of natural saltiness to it, making both the filling and icing complement the cake and jam extraordinarily well. Pomegranate seeds are another one of my favourites, they match both sweet and savoury dishes. I usually cut the pomegranate in half and bang the seeds out with a heavy spoon, holding it inside a bowl. It takes a minute before the seeds start dropping, but believe me, they will. For this recipe, I drained the seeds (and drank the juice!) so they would not colour the icing. And look how nice these little gems sparkle! Baking the roll is quite easy and you can make it up to two days in advance. The taste will only get more balanced as the cake sets, just wait and make the icing on the day. The log can even be frozen (without the icing), so you can save yourself from a lot of last minute hassle. Just bake the roll, fill it, roll it, pop in the freezer and mark your Christmas list ‘check’ for dessert.Instructions:
Set the oven to 225°C. Line a baking sheet with parchment paper. Beat the eggs and sugar until thick and creamy. Combine the dry ingredients and sift them into the egg mixture. Carefully fold the batter and pour onto the baking sheet. Spread evenly. Bake for 7 minutes. Lay a parchment paper on your worktop and sprinkle it with caster sugar. After removing the cake from the oven, tip it onto the parchment paper, peel off the lining and let it cool.
In the meantime, whip the cream until it holds its form, then fold in the cream cheese. Break the white chocolate into pieces and melt it carefully in the microwave or using a double boiler. Stir the melted chocolate into the cream cheese mixture. Spread the jam on your cake leaving 5 cm on one of the long sides without any jam. Spread the cream cheese in the same manner. Using the parchment paper as help, roll the cake into a log wrapped with parchment paper, then wrap a few sheets from a newspaper (or more parchment paper) over the roll and leave to set in the fridge.
For the icing, whip together the cream cheese and icing sugar. Unwrap the log from the paper and trim both ends. Spread the icing on top and scatter white chocolate shavings and pomegranate seeds on top for decoration. Now dig in and feel the Christmas spirit.