Chocolate Yule Log


For the Swiss roll: 

6 eggs

200 gr sugar

100 gr flour 

100 gr cornflour

3 tablespoons cocoa 

1 teaspoon baking powder

For the filling: 

200 ml whipped cream

200 ml cherry jam

100 grams Arla® natural cream cheese

100 grams white chocolate

For the frosting: 

200 grams Arla® natural cream cheese

200 gr icing sugar

100 gr pomegranate seeds

25 grams white chocolate



Preheat oven to 225°C. Line a baking sheet with parchment paper. Beat the eggs and sugar until thick and creamy. Mix the dry ingredients and pour over the egg mixture. Carefully fold the batter and pour onto the baking sheet. Distribute evenly. Bake for 7 minutes. Sprinkle a sheet of parchment paper with icing sugar. Remove the cake from the oven, put it on the parchment paper and let it cool.

Meanwhile, beat the Arla® whipped cream until you get the desired consistency and then mix in the Arla® cream cheese. Break the white chocolate into pieces and carefully melt in the microwave. Add the melted chocolate in the cream cheese mixture. Spread the chocolate cream cheese filling and finally the cherry jam on the cake, leaving a 5 cm border. Using parchment paper, wrap the Swiss roll, and then wrap it with cling film and leave in the fridge.

For the frosting, beat cream cheese and powdered sugar together. When the Swiss roll is firm, remove the cling film. Frost with the cream cheese mixture and garnish with the pomegranate seeds.