Make your Pastry Cream ahead of time, you can find the recipe here.

Hazelnuts/Almond Praline:

1. Preheat the oven to 180°C/350°F

2. Toast the nuts for 8–10 minutes, until golden brown

3. Heat the sugar in a saucepan until caramelized

4. Stir through the almonds and pour onto a making mat or tray lined with baking paper to cool

5. Break up the praline with a rolling pin and blitz in a high-speed blender

Hazelnuts genoise sponge cake:

Preparation:

1. Preheat the oven to 180°C.

2. In a bowl, combine all the dry ingredients and set aside.

3. In a bowl, mix the liquid ingredients, mix and pour over the dry ingredients.

4. Mix everything vigorously to obtain a smooth paste.

5. Line the sponge cake mold, taking care to marry the shape of the mold with the paper, cut off what exceeds.

6. Pour the batter and spread lightly to spread everything.

7. Bake for 20 minutes, without opening the oven.

To easily roll the sponge cake without it cracking:

1. Once the sponge cake is cooked, take it out of its mold by sliding it onto a baking sheet, without removing the parchment paper.

2. Then, spread a clean, slightly damp towel on a work surface and, on top, a sheet of parchment paper the size of the sponge cake.

3. Turn the hot sponge cake on the parchment paper, then remove the paper that was used for cooking and roll the sponge cake while still hot, with the damp cloth, press-ing gently but firmly.

4. Let the sponge cake cool down to room temperature for 30 minutes. Do not wait any longer, as the sponge cake will tend to break more easily. This method allows you to pre-roll the sponge cake.

Hazelnuts Cream: (Mousseline cream)

1. Work the pastry cream briskly with a whisk to make it smooth.

2. Add the room temperature vegan butter, then the hazelnut paste, and mix until light and fluffy.

Assemblage:

1. Once everything is ready, gently unroll the sponge cake and then garnish first with one layer of praline paste, then on top the hazelnut cream.

2. As soon as the sponge cake is filled, place a large piece of cling film on the work sur-face, position the rolled log and wrap it tightly. Keep in the fridge overnight our at least for a few hours.

Apples decor:

1. Cut the apple into very thin slices using a mandolin (watch your fingers, use the protection supplied with the appliance).

2. Place the slices as you go in a deep plate with a drizzle of lemon juice. It takes half an apple to cover the log.

3. On a piece of cling film, position the apple slices, overlapping them slightly. Proceed by row to obtain three the length of the log.

4. Take the log out of the refrigerator, remove the film and cover it, using the film where the apples are to help you position and fit the log correctly.

5. Film and keep cool for 1 hour.

6. Pour four heaped tablespoons of “Nappage” clear glaze (store-bought or following my recipe) into a small saucepan and heat for less than a minute to make it easier to work with.

7. Remove the film from the log, then pour the glaze over the apples and smooth slightly so that everything is covered, except for the part trimmed with the sponge cake and the cream.

8. Place the log on the support and keep cool until ready to serve.

Decorate with a little gold leaf if you have any, you can also pipe hazelnut cream, a little praline paste and a few roasted hazelnuts.

ENJOY!!!