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In a medium bowl, sift together the flour and almond meal. Keep aside.
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Whisk together the egg yolks and the icing sugar until white and fluffy.
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In a separate bowl, whip the egg whites until soft peaks.
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Gently fold the whipped egg whites into the yolk mixture. Make sure not to deflate the mixture.
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Gently fold in the sifted flour and almond meal. Again, make sure not to deflate the mixture.
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Pour the batter into an oven tray lined with baking paper. Make sure to have a thin layer (about 5mm – a little less than ¼ inch) of evenly distributed batter.
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Bake in a pre-heated oven at 180°C – 355°F for 10 minutes.
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When ready, roll it on itself while still warm. This will help you not to break it when you have to roll it later.
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Let it cook down completely rolled on itself. Then unroll it and spread it with some of the chocolate ganache.
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Roll it again on itself. Cut out a slice at a 45-degree angle. Using some chocolate ganache, attach the slice on the top of the cake, to make it look like a cut-out branch.
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Use the remaining chocolate ganache to cover the whole yule log. Use a fork to trace lines on it and decorate the yule log with icing sugar. I also made some snowflakes, stars and other decorations using fondant and edible silver glitter.