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Yule Log Cake
A festive puff pastry cake layered with cream cheese and caramel-like dulce de leche (boiled condensed milk). The cream requires no baking and the cake sets overnight in the fridge.
Ingredients
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COMPONENT to taste
- to taste
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Method
Thaw the puff pastry according to the package instructions.
Without rolling it out, cut the pastry into 1.5 cm wide strips.
Place the strips on a baking sheet lined with a silicone mat or parchment paper and bake at 200°C for 20–30 minutes until golden brown.
In a bowl, combine the cream cheese and boiled condensed milk (both ingredients should be at room temperature).
Mix with a fork or blender until smooth.
Lay out a double layer of plastic wrap or parchment paper on the table.
Spread a layer of cream, lay down a row of pastry sticks (about 8 pcs.), spread with cream, and place a second row.
Repeat alternating the layers and the cream, then cover with cream on all sides.
Set aside 1–2 sticks for the topping.
Carefully roll the layered base into a log, wrap it up, and refrigerate overnight.
Before serving, sprinkle the cake with crumbs made from the reserved sticks.
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