Sponge Cake
(roll-up)
300g Self-rising wheat flour*
275g Sugar
1 teaspoon Baking soda
55g melted Margarine
1 teaspoon of Vanilla essence*
1 teaspoon Apple vinegar
280g Vegetable milk
Syrup
(for soaking the cake)
125g Sugar
125g Water
Cinnamon stick
Star anise
Filling
130g Soft nougat
2 tablespoons Vegetable milk
50g Cocoa butter*
180g Raw cashwes
50g Powdered sugar
Coating
(chocolate ganache)
200g Vegetable cream
200g Dark chocolate
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.
*Be careful with the elf-rising wheat flour, as some may contain traces of egg.
*Be careful with the vanilla essence, some may contain traces of milk.
*The cocoa powder used in this recipe is the powdered one. It can also be easily found in blocks or tablets, in herbalists and pharmacies.
*Cocoa butter can be replaced with coconut oil, though the ideal would be to use cocoa butter.
** IF YOU WANT TO ENJOY MORE RECIPES, DON'T FORGET TO VISIT OUR YOUTUBE CHANNEL **