We all know the log cake with the classic dark couverture. It is a dessert that reminds almost every one of their childhoods and my mom used to call it “salami”. I call it a “mommy” dessert because many moms, like my mom and me as a mom now, make this dessert often because it’s easy, quick and I still haven’t found anyone who will refuse a piece when offered.

But here we have a variation of this popular logcake. White log cake with 4 -or more- ingredients. And this is how we ended up with this “or more…”: The main tasters of my recipes experimentations are no other than my 3 boys (children and husband). We all have a different opinion and taste but usually most of us agree on a variation. Well, in this recipe there was a complete disagreement. Each one of us considered only one variation good and none of the other ones.

My youngest son liked the basic recipe because the freezing reminded him of ice cream and summer vacations. My firstborn son preferred the 1st variation because it had a richer taste and was preserved in the fridge rather than the freezer. My husband liked the 1st variation better, but he also liked the basic recipe, which he found tasty but wanted to have walnuts in it, probably due to his own “mommy” log cake memory. And that’s how the 2nd variation was created as none of my kids liked the nuts in this dessert.

The 3rd variation is my favorite White Log Cake recipe because I really love nuts and fruits in my desserts. Cornflakes came by accident, when sometime in the past I didn’t have enough cookies to make this dessert and thought of adding them. To my great surprise my dessert turned out not just good but amazing. This chewy texture goes perfectly well with the nutty crunch and the melt-in-your-mouth creaminess.

I give you all the variations so you can find the recipe that will become your favorite.

PS: While I was writing the recipe, I talked to my sister on the phone. She was telling me about the desserts she made recently and that she eventually decided she doesn’t want to use the mixer. So, for my sister, and for those of you who don’t want to use a mixer, use butter instead of whipped cream and store the mixer away.

Yields1 ServingDifficultyBeginner

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.

for basic recipe

2 packs gluten-free biscuits Schär’s Petit – Biscotto classico

400 g white chocolate couverture

1 can whipped cream*

1 can sweetened condensed milk

1 tsp vanilla extract (optional)

½ tsp salt (optional)

3 tbsp cognac or liqueur (optional

for 1st variation of the recipe

in the ingredients of the basic recipe, we replace the whipped cream with

125 g butter

for 2nd variation of the recipe

the ingredients as in the basic recipe or the 1st variation and we simply add

80 g walnuts coarsely chopped

for the 3rd variation of the recipe

from the ingredients of the basic recipe, we replace 1 pack gluten-free biscuits Schär’s Petit – Biscotto classico with the following

50 g Schär’s gluten-free Corn Flakes

100 g walnuts coarsely chopped

50 g dried cranberries

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

In a large bowl, break the biscuits by hand and optional sprinkle them with cognac or liqueur.

In a bain-marie (No special utensil is needed, just place a metal or fireproof bowl over a pot of boiling water.) melt the white chocolate couverture well. Cut the white chocolate couverture into small pieces so that will melt more easily and quickly. Mix well until everything melts and our mixture becomes smooth.

Pour the contents of the whipped cream into a mixer and beat it for about 6-7 minutes until it swells completely. Before using the whipped cream, it is good to leave the can in the refrigerator for about 1 hour.

When the whipped cream is ready, slowly pour in the sweetened condensed milk and optionally add the vanilla and the salt, as the mixer works so that the ingredients are incorporated and it becomes smooth mixture.

To this mixture, add the melted white couverture and continue mixing for a while until all the ingredients are incorporated together.

Add the smashed biscuits and mix gently with a spatula.

Pour this mixture into one or two rectangle cake forms, after we have first lined them with parchment paper. The parchment paper will also help us to wrap our dessert but it will also be easier for us to remove it from the form. We place the forms in the freezer for about 3-4 hours before served it.

1st variation of the recipe (without using a mixer)

NOTE: In the ingredients of the basic recipe, we replace the whipped cream with butter. It becomes richer in taste but the amount of final dessert is reduced.

In a large bowl, break the biscuits by hand and optional sprinkle them with cognac or liqueur.

In a bain-marie (No special utensil is needed, just place a metal or fireproof bowl over a pot of boiling water.) melt the butter and the white chocolate couverture well. Cut the white chocolate couverture into small pieces so that will melt more easily and quickly. Mix well until everything melts and our mixture becomes smooth.

When it melts, turn off the stove and add the sweetened milk and optionally add the vanilla extract and the salt. Mix it well to be smooth.

Pour this mixture into the smashed biscuits and mix them with a spatula.

2nd variation of the recipe

We simply add the coarsely chopped walnuts along with our biscuits.

3rd variation of the recipe

We simply add the corn flakes, coarsely chopped walnuts and dried cranberries along with our biscuits.
NOTE: You should know that corn flakes will soften and acquire a chewy texture that I liked it very much.

Ingredients

for basic recipe

2 packs gluten-free biscuits Schär’s Petit – Biscotto classico

400 g white chocolate couverture

1 can whipped cream*

1 can sweetened condensed milk

1 tsp vanilla extract (optional)

½ tsp salt (optional)

3 tbsp cognac or liqueur (optional

for 1st variation of the recipe

in the ingredients of the basic recipe, we replace the whipped cream with

125 g butter

for 2nd variation of the recipe

the ingredients as in the basic recipe or the 1st variation and we simply add

80 g walnuts coarsely chopped

for the 3rd variation of the recipe

from the ingredients of the basic recipe, we replace 1 pack gluten-free biscuits Schär’s Petit – Biscotto classico with the following

50 g Schär’s gluten-free Corn Flakes

100 g walnuts coarsely chopped

50 g dried cranberries

Directions

In a large bowl, break the biscuits by hand and optional sprinkle them with cognac or liqueur.

To this mixture, add the melted white couverture and continue mixing for a while until all the ingredients are incorporated together.

Add the smashed biscuits and mix gently with a spatula.

1st variation of the recipe (without using a mixer)

NOTE: In the ingredients of the basic recipe, we replace the whipped cream with butter. It becomes richer in taste but the amount of final dessert is reduced.

In a large bowl, break the biscuits by hand and optional sprinkle them with cognac or liqueur.

When it melts, turn off the stove and add the sweetened milk and optionally add the vanilla extract and the salt. Mix it well to be smooth.

Pour this mixture into the smashed biscuits and mix them with a spatula.

2nd variation of the recipe

We simply add the coarsely chopped walnuts along with our biscuits.

3rd variation of the recipe

Gluten Free White Chocolate Log Dessert

Ingredients Directions

If you use whipped cream in your recipe, I suggest that you first leave the dessert for about two hours in the fridge so that the biscuits soften/moisten a little, and then put it in the freezer.
If you use butter instead of whipped cream, you can only put it in the fridge as long as it is well chilled. Of course, you can still put it in the freezer especially if you do it in the summer heat.

If you make the 3rd variation which is my favorite one, know that the corn flakes will soften and gets a chewy texture.
The vanilla extract is optional and depends purely on the quality of the white chocolate couverture you will have and how strong a vanilla flavor it has. I personally did not add extra vanilla extract.

Salt is also optional. Chefs say that it helps to bring out the flavor of the chocolate. I had also read elsewhere that salt has a tendency to activate the endings of the tongue, and thus helps us to taste the ingredients of sweets more intensely and above all it enhances the taste of sugar!
Many people melt the chocolate couverture in the microwave and if you know how, you can do it. Personally, when I once tried to melt it in the microwave, I burned it. It was burnt, blackened in some places, as if I had put it in a dish on a strong stove and then both the oven and my whole kitchen had that burn smell.

*whipped cream in a can: In Greece, we have also, this type of cream that is an ideal for making sweets such as ice creams, chilled sweets etc. It is easy to use – all you need to do is to add icing sugar or sweetened concentrated milk and beat for 5 minutes in a simple hand mixer. It contains vegetable fats and milk. One packing is 250 gr makes up approximately 750 ml of cream. The most well known in Greece are Morfat, Ermol & Jotis. It has the same texture as coconut cream as you can see at photo below. So you can use coconut cream if you are lactose intolerance.