Christmas Log Cake with Chestnuts Style Mont-Blanc by Mauro Colagreco

Preheat the oven to 200°C.

Prepare a baking tray measuring 50 by 30 cm with butter and parchment paper. Set aside in the fridge.

Beat the eggs with the sugar and honey until the mixture is firm. Then add the salt and vanilla extract.

Sift the flour into the mixer on low speed and add it to the dough.

Then, pour the batter onto the very cold baking sheet, spreading it out evenly. Place in the oven at 200°C for about 10 minutes: it should be nicely browned.

Remove from the oven, immediately unmold onto a rack, and cover with a sheet of parchment sprinkled with powdered sugar. Once cooled, remove the paper.

Whip the cream with the powdered sugar to obtain whipped cream. Add the chopped chestnuts in syrup. Fill the cake and then roll it up.

To finish, use chestnut paste and some pieces of dry meringue to decorate the outside. Store in the fridge.