Raspberry and White Chocolate Christmas Log

Preparation of Christmas Log of Raspberry and White Chocolate

1. the cake
2. Preheat the oven to 180°C.
3. add the butterfly
4. Put 4 eggs,120 grams of powdered sugar and 1 envelope of vanilla sugar in the Thermomix.Heat
5. 10 minutes/37°C/speed 4
6. Add 120 grams of flour and a pinch of salt in the Thermomix.mix
7. 1 minute/2.5 speed
8. and remove the butterfly
9. Transfer to a biscuit tray(40×30 cm)and put in the oven for 10 minutes at 180°C.
10. At the end of the oven,apply a damp cloth to the cake and wrap it.
11. Reserve for 30 min.
12. The ganache(preparation of the chocolate)
13. Add 2 gelatin sheets to a bowl of cold water.
14. Reserve for 10 min.
15. Wash and dry the Thermomix container.
16. Add 150 grams of cold whole liquid cream in the Thermomix.
17. Add the butterfly and mix
18. 3 minutes/speed 4
19. with the cooking basket in place of the measuring cup on the bowl lid to prevent splashing and remove the mixer.
20. Reserve.
21. Add 50 grams of whole liquid cream in Thermomix and heat
22. 2 minutes/70°C/speed 1
23. Add the well-drained gelatin.
24. Mixture
25. 10 sec/speed 4
26. Add 150 grams of white chocolate cut into pieces in Thermomix and heat
27. 2 minutes/50°C/speed 2
28. Delicately add the whipped cream to this white chocolate ganache with the spatula.
29. Divide the ganache by placing it evenly between 2 bowls.
30. Add 200 grams of crushed raspberries with a fork and mix.in one of the 2 bowls.
31. Reserve in the fridge for 30 minutes.
32. The montage
33. Carefully unroll the cold sponge and remove the easily removed golden coating to leave just the yellow cookie.
34. Spread the cake with the raspberries.
35. Roll up the cake.
36. Cover the log with the other half of the ganache using a spatula and garnish with a fork.
37. Add 6 raspberries to the log for decoration.
38. Store in the refrigerator for 2 hours before serving.