Caramel and Nougatine Log

Prepare the sponge cake:

• Separate 4 egg yolks from the whites. Whisk the yolks with 125 g of sugar until the mixture becomes frothy. Gradually add 65 g of cornflour to the mixture. Beat the egg whites until stiff with a pinch of salt and gently fold them into the mixture.
• Preheat the oven to 150°C (th.5). Spread the batter in a 1 cm thick layer on a baking sheet lined with parchment paper. Bake for 10 minutes. The sponge should remain moist; let it cool.

Prepare the cream:

• Soak the gelatin sheets in a bowl of cold water. Whisk three egg yolks with 50 g of sugar and 10 g of cornflour until the mixture whitens.
• Heat the milk, pour it over the eggs, then add the gelatin. Mix and then fold in the finely crushed nougatine (reserve some crumbs for decoration) and the liquid caramel.

Assembly:

• Cut 12 rectangles measuring 8 cm long by 4 cm wide and 4 rectangles measuring 8 cm by 10 cm wide.
• Place four narrow rectangles on plates and add a layer of cream. Repeat twice, then finish with the wider rectangles by folding them over the edges of the logs.
• Sprinkle with icing sugar and decorate with some nougatine crumbs and remaining sliced almonds before serving.