Recipe for Praline Cocoa Log and Lemon Mousse

Preheat the oven to 180 °C. Start by preparing the sponge cake. Separate the whites from the 4 yolks.

Beat the egg yolks with 120 g of sugar until the mixture is white and more voluminous. Add the lemon-lime juice.

Whip the egg whites until stiff peaks form, then add them to the mixture. Mix the flour and cocoa powder together, then fold them into the mixture.

Roll out the dough on a baking sheet lined with parchment paper, flatten it evenly, then bake for 10 minutes.

Turn the sponge cake onto a clean, damp cloth, roll it up, and let it cool.

In a saucepan, cook 100 g of sugar with 4 tablespoons of water for 2 minutes.

Whip the 2 egg whites until stiff peaks form, gradually incorporating 30 g of powdered sugar. Drizzle the syrup over the whipped egg whites.

Beat the praline with the butter, then add it to the syrup mixture. Whip for 5 minutes on the lowest speed.

Once the sponge cake is cooled, unroll it. Spread the lemon marmalade, then the praline cream. Roll the cake up again.