Kinder Christmas log with Thermomix

Here is the recipe for the Kinder Yule Log with Thermomix, the preparation is described step by step and quite simplified. Follow the instructions and you will undoubtedly succeed in making a very good log that will delight the whole family.

Ingredients:

For the sponge cake:

4 eggs 125 g sugar 125 g flour 1/2 packet baking powder 1 teaspoon vanilla extract

For the Kinder mousse :

350 g full fat liquid cream 30% 150 g mascarpone 80 g nutella 10 kinder ( bueno, contry or maxi)

Frosting:

90 g water 110 g sugar 75 g liquid cream 30 g bitter cocoa 2 gelatin leaves

Preparation:

For the sponge cake
Insert the whisk into the bowl and put the eggs, sugar and vanilla extract then set 1 minutes on speed 3.
Add the flour, and yeast then set 40 seconds on speed 4.
Pour it onto the baking sheet covered with parchment paper, spread evenly with a spatula then bake for 10 to 12 minutes at 200°C.
Then set aside.
For the ganache:
The cream and mascarpone must be cold.
Place the bowl and whisk 5 minutes in the freezer.
Put the cream, mascarpone and nutella then whisk for 2 or 3 minutes at speed 4 , until you get a good consistency.
Empty the preparation into a bowl.
Without washing the bowl put the chocolate kinder ( well cold ) then mix 10 seconds at speed 10.
Then incorporate them into the cream and mix with a spatula, and place in the refrigerator.
The assembly:
Line the log tray with a rectangle of sponge cake then soak with a little cane sugar syrup ( recipe here ).
Then put cream up to the middle of the mold then put a small rectangle of sponge cake soaked in cane sugar syrup, then finish with the rest of my kinder cream. ( you can also lay out a rectangle of sponge cake as the base of your log).
Keep some of the kinder cream for decoration.
Then place the mold 3 to 4 hours in the freezer.
The frosting:
Soak the gelatin leaves in cold water.
In the bowl put the sugar, and water then set 5 minutes at 100° on speed 2.
Add the cream and cocoa then set 15 minutes 90° on speed 2.
Then add the gelatine and mix for 10 seconds at speed 5.
Let the glaze cool.
Then take out your log, place it on a grid and put it on a tray to collect the glaze.
Then coat the log with the warm glaze so that it is completely covered.
Then decorate with the remaining cream and place in the refrigerator until ready to serve.