• 1h
  • 30min
  • Intermediate
  • 6 Servings
0 vote


Prepare the cake
  • 4 egg yolks
  • 75 g sugar
  • 40 g butter
  • A bit of any flavourless oil
  • 3 egg whites
  • 75 g white flour
Prepare the Pink Lady® apple mousse
  • 1 Pink Lady® apple
  • 3 tbsp sugar
  • 25 g butter
  • 1 egg
  • 85 g whipping cream
Prepare the ganache
  • 30 g whole milk
  • 150 g mascarpone cream
  • 30 g whipping cream
  • 100 g white chocolate
  • 50 ml beet juice* (optional/can be replaced by pome)
Putting the yule log together
  • Little sugar Christmas decorations


Prepare the cake
  1. Preheat the oven to 230°C.
  2. Melt the butter.
  3. Put some baking paper on a 30cm x 40cm baking sheet and brush it with a bit of oil.
  4. With an electric mixer, whip the egg yolks with 75g of sugar for 3 minutes.
  5. Add the flour to the egg yolks and mix carefully.
  6. Beat the egg whites with the tablespoon of sugar until stiff.
  7. Add the butter and the egg whites to the egg yolk mixture. Mix very carefully, if possible with a rubber spatula.
  8. Pour the dough onto the baking paper and spread it over the whole surface. Leave the bubbles as they will make the cake spongy and light.
  9. Bake for 8 minutes.
  10. Oil a work surface, turn the cake over onto it, and take off the baking paper. Place a clean dish towel over top and let it cool.
Prepare the Pink Lady® apple mousse
  1. Peel and dice the Pink Lady® apple.
  2. Put the apple cubes into a saucepan with the butter. Cook over medium heat for 5 minutes.
  3. Add 2 tablespoons of sugar, turn the heat up to caramelise the apples while stirring. They should turn a nice amber colour.
  4. Let cool.
  5. Separate the egg white and yolk.
  6. Beat the egg white until stiff.
  7. Whip the cream with the rest of the sugar until it stiffens.
  8. Once the apples have cooled, add the egg yolk and blend everything for a smooth, applesauce texture.
  9. Add the beaten egg white and the whipped cream to the applesauce and mix carefully. Store in the refrigerator.
Prepare the ganache
  1. Mix the cream and the milk. Bring to a boil.
  2. Break the chocolate and add it to the boiling mixture. Turn the heat down.
  3. Mix until the chocolate is completely melted.
  4. Cool for one hour in the refrigerator.
  5. Whip together the cream-chocolate, the mascarpone and the beet juice.
Putting the yule log together
  1. Spread the apple mousse on the cake.
  2. Roll the cake.
  3. Spread the pink ganache all over the log.
  4. Decorate with the Christmas-shaped sugar pieces.
  5. Keep in the refrigerator until you’re ready to serve it

Pink Lady® top tip

Serve with a Clairette de Die, a Crément d’Alsace or a Moscato d’Asti**!

**Drink responsibly.

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