Christmas Log Cake with Lemon & Hazelnut Cream

BISCUIT FOR THE LOG Preheat the oven to 200 degrees. Whip the egg whites until stiff. When they are firm, add 120g of sugar.

Then add the 6 egg yolks and continue mixing. Next, add the flour, cornstarch, cocoa powder, olive oil, and lemon zest. Mix everything together. When the batter is ready, pour it onto a baking sheet lined with parchment paper. Bake for 10 minutes at 200 degrees. After baking, keep it in the refrigerator, covered with a towel, for 24 hours.

GARNISHING & PRESENTATION To prepare the hazelnut and mascarpone ganache, whip the mascarpone cream. Take some cream and quickly add the hazelnut spread. Then gently mix with the remaining whipped cream and the fleur de sel. Take the dough out of the refrigerator.

Spread a thin layer of lemon curd on the base. Then, spread a more generous second layer of hazelnut ganache. Set aside in the refrigerator. Begin to gently roll the cake with your hands, using parchment paper.

With the remaining cream, make small dots using a piping bag, then trim the edges of the log with a heated knife. Finally, decorate the top of the log with crushed nuts, some slices of candied lemon, raspberries, and cranberries.

To finish