Bûche de Noël

"Biuche" as per Pamela Caro ;-)
From Berenice Alvarez


INGREDIENTS:

 For the cake:
• 7 egg yolks
• 4 egg whites
• 80 g sugar
• 40 g flour
• 40 g of starch
• a pinch of salt
• butter

 For the chocolate ganache:
• 400 g of chocolate rich in cocoa
• 30 cl whipping cream
• 50 g butter, softened

 For the nougat cream
• 400 g of almond nougat
• 30 cl whipping cream
• 50 g butter, softened

INSTRUCTIONS:

Preheat oven to 210 ° C (th.7).
Prepare the cake:
In a bowl, whisk the egg yolks with 60 g of powdered sugar until the mixture whitens.
Wisk the egg whites until stiff then incorporate the remaining sugar.
Mix ONLY 2 tbsps of egg whites to the egg yolks and sugar mix.
Mix the flour, cornstarch and salt and add to the previous mixture alternating 1 tbsp of egg whites, 1 tbsp of flour...
Line a rectangular baking sheet 30 cm x 40 cm buttered and floured w/ parchment paper, then pour the dough into even layer.
Fill half way up and cook 8 to 12 minutes, without leaving the cake to dry.
Remove from oven, invert the plate on a clean, damp cloth, remove the parchment paper.
Roll the biscuit and keep it wrapped in the towel until completely cooled.

Prepare the chocolate ganache:
In a small saucepan, bring the cream to a boil. Break the chocolate in a heat resistant bowl and melt it gently in a bain-marie. Mix until smooth, then remove from heat.
Add the softened butter at room temperature and stir until melted.
Pour the cream gently on the surface of chocolate. Mix quickly with a whisk for a smooth and shiny. Let cool to firm.

Prepare the cream of nougat:
In a small pot heat the cream, butter and nougat. Mix to obtain a cream. Cool

When the cake is cooled, unroll it and then spread the nougat cream in an even layer. Roll the biscuit back on itself and place it on a flat plate, opening underneath.
Place the log in the refrigerator for 6 hours minimum for the firming cream and all the flavors amalgamate.
After this time, prepare the frosting:
Reheat gently to soften the ganache, whisking, then over all the log using a flexible metal spatula.
Let cool and decorate with a fork, powdered sugar and ornaments
Serve chilled.