Bûche Framboise Chantilly Mascarpone

Ingredients:
For the Sponge Cake (Génoise):
4 large eggs, at room temperature
1 cup (100g) granulated sugar
1 tsp vanilla extract
1 cup (120g) all-purpose flour
1/4 tsp salt
1 tbsp unsalted butter, melted (for greasing)
For the Chantilly Mascarpone Filling:
1 cup (240ml) heavy whipping cream, cold
1/2 cup (120g) mascarpone cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
Zest of 1 lemon (optional, for a fresh touch)
For the Raspberry Filling:
1 1/2 cups fresh raspberries (or frozen, thawed)
2 tbsp sugar (adjust depending on the sweetness of your raspberries)
1 tbsp lemon juice
For the Ganache (optional for topping):
1/2 cup (120ml) heavy cream
4 oz (115g) dark chocolate, chopped
1 tbsp butter (optional, for gloss)
Garnishes (optional):
Fresh raspberries
Powdered sugar
Fresh mint leaves (for garnish)
Instructions:
1. Make the Sponge Cake:
Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan (or similar sized baking sheet) with melted butter and line it with parchment paper.
In a large mixing bowl, whisk the eggs and sugar together until pale, fluffy, and doubled in volume (about 5-7 minutes).
Gently fold in the vanilla, flour, and salt with a spatula, taking care not to deflate the egg mixture.
Pour the batter into the prepared pan and spread it evenly.
Bake for 10-12 minutes or until the cake is golden and springs back when touched.
Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and, while still warm, carefully roll the cake up with the towel to form a log shape. Let it cool completely in the towel.
2. Make the Chantilly Mascarpone Filling:
In a chilled mixing bowl, whisk the cold heavy cream until soft peaks form.
In a separate bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the mascarpone mixture into the whipped cream until combined, forming a light and fluffy filling. Chill in the fridge until ready to use.
3. Prepare the Raspberry Filling:
In a small saucepan, cook the raspberries, sugar, and lemon juice over low heat for 3-4 minutes until the raspberries release their juice and soften into a syrupy consistency.
Remove from heat and let it cool to room temperature. If you want a smoother filling, you can strain it to remove the seeds.
4. Assemble the Bûche:
Once the sponge cake has cooled completely, carefully unroll it from the towel.
Spread a thin layer of mascarpone chantilly cream on the inside of the cake, leaving about 1 inch around the edges.
Drizzle a layer of the raspberry filling over the cream, then sprinkle with some fresh raspberries.
Carefully roll the cake back up into a log shape, using the towel to help you keep it tight.
Place the rolled cake seam-side down on a serving platter.
5. Make the Ganache (Optional):
In a small saucepan, heat the heavy cream until just simmering. Pour over the chopped dark chocolate in a bowl and let it sit for 2 minutes.
Stir until smooth and glossy. Add butter for extra shine, if desired.
Let the ganache cool slightly, then pour it over the top of the cake, spreading it gently with a spatula.
6. Decorate:
Use the remaining mascarpone chantilly cream to pipe decorative swirls along the sides and top of the log.
Garnish with fresh raspberries, a dusting of powdered sugar, and fresh mint leaves for a festive touch.
7. Chill and Serve:
Refrigerate the Bûche Framboise for at least 1-2 hours to let the flavors set.
Slice and serve chilled. Enjoy the light, creamy, and tangy goodness!