Recipe: White chocolate raspberry yule log

Almond sponge cake:

1- Work together the ground almonds with 100g of caster sugar, the egg and the yolks for 2 to 3 minutes.

2- Whip the egg whites until firm and make a meringue with the remaining 50g of caster sugar.

3- Fold in the starch into the first mixture, as well as the melted butter and firm egg whites.

4- Pour onto a 30x40 baking sheet with parchment paper, level and bake at 180°C for approximately 10 minutes.
After baking, turn out onto a rack.
Raspberry compote:

5- Soak the gelatin in cold water to soften.

6- In a saucepan, cook the raspberries with the caster sugar and lemon juice.

7- After 4 to 5 minutes of cooking, incorporate the well-drained gelatin into the raspberry compote.
Mix well then allow to cool.
Bourbon vanilla white chocolate creamy filling:

8- In a saucepan pour the milk with the split vanilla pods and scrape them, then let infuse.

9- Soak the gelatin sheets in water.

10- In a bowl, whiten the egg yolks with the caster sugar,
add the cornstarch, mix well.

11- When the milk is boiling, remove the vanilla pods, then make a pastry cream.

12- Incorporate the well-drained gelatin, mix then pour over the white chocolate,
mix until completely melted.

13- Allow to cool, then gently fold in the whipped cream.
Reserve in the cold.
Mirror glaze (white)

14- Soak the gelatin in cold water to soften.

15- Bring the milk to a boil, then incorporate the well-drained gelatin,
Pour hot over the white chocolate,