Yule Log: Traditional Recipe with a Protein Twist

Ingredients

How to make: Yule Log

1. Prepare the filling by mixing the cream cheese with Evowhey Protein and Cocoa Powder.
2. Blend well until smooth and refrigerate to firm up.
3. Take 5 eggs and separate the whites from the yolks.
4. Add a pinch of salt to the whites and whisk to stiff peaks using an electric whisk.
5. Place the yolks along with the whole egg in a bowl, add Erythritol, and whisk for a couple of minutes.
6. Mix the flour, Cocoa Powder, and baking powder, then sift into the egg mixture.
7. Gradually fold in the whipped egg whites, starting with ⅓ to loosen the batter, then gently fold in the rest with circular motions to avoid deflating the mixture.
8. Pour the batter onto a baking tray lined with parchment paper, forming a medium-sized rectangle. Bake for 8 minutes until the sponge is ready.
9. Remove from the oven, let it cool slightly, and roll it up using the parchment paper.
10. Unroll it, spread the filling over the sponge, and sprinkle chopped almonds on top. Roll the sponge carefully, pressing firmly to avoid gaps, and chill in the fridge for 2–3 hours.
11. For the topping, mix the melted High-Protein Dark Chocolate with Date Cream.
12. Decorate the roll by spreading the chocolate-date mixture over it, shaping it into a log. Use a fork to create lines mimicking bark texture.