Nougat Yule Log

Directions

• For the sponge cake.

• 1.Put the flour, the sugar and the baking soda in a bowl, and mix them all.

• 2.Add the melted margarine, the vanilla essence and the apple vinegar. You'll get some kind of bread crumbs.

• 3.Add in the milk slowly to get a smooth mixture.

• 4.Set an oven tray ready with baking paper. Pour the mixtures on it and spread equally through out it.

• 5.Bake at 170ºC for 10 minutes approximately. Leave it to cool at room temperature.

• 6.Once it's cool, flip it around on another baking paper to remove the one it's been baked with. Set it aside.

• For the filling.

• 1.Leave the cashews in water overnight.

• 2.Put the soft nougat and the vegetable milk in a pot. Melt it over a medium heat. Leave it to cool down at room temperature. Set it aside.

• 3.Drain the cashews. Blend until smooth.

• 4.Melt the cocoa butter and pour over the cashews. Blend everything properly.

• 5.In a bowl, mix with a spatula the nougat with some of the previous mixture. Stir it until the nougat is completely blent in. Then add the rest of the mixture.

• 6.Stir in the powdered sugar.

• For the syrup.

• 1.Put in a pot the sugar, the water, the cinnamon and the star anise.

• 2.Boil for 2 minutes. Set it aside.

• For the coating.

• 1.Boil the cream in a pot.

• 2.Pour onto the chocolate in three steps while stiring.

• 3.Leave it to cool.

• Assembling.

• 1.Soak the sponge cake with the cooled down syrup.

• 2.Spread the nougat filling on the soaked cake. Set aside a some of the filling.

• 3.Roll the sponge cake. Use an spatula, big knife or a tray to tighten it, leaving no spaces and making sure it doesn't unroll. Click HERE to see how it's done!

• 4.Put the rolled cake in the fridge so that it hardens and therefore being able cut it better.

• 5.Once it's cooled down, shape the log. Using the remaining filling, glue the pieces together.

• 6.Warm up the chocolate ganache, not reaching the 30ºC, not too liquid. Coat the log.

• 7.Decorate it to your liking.