Stollen Christmas Yule Log with Citrus, Almond & Rum

1. Whip the hazelnut powder with the almond paste, invert sugar and caster sugar in a mixer. 
2. Gradually add the eggs and egg yolks, then whisk until the mixture becomes very light and pale. 
3. Mix the flour with the candied fruit, then add to the batter. 
4. Finish by incorporating the melted butter. 
5. Pipe 220 g of cake batter into each mould. 
6. Bake at 170°C for 25 minutes. 

1. Bring the sugar and water to the boil. 
2. Allow to cool to room temperature. 
3. Add the rum.  

1. Blanch the clementines and oranges in water. 
2. Repeat this process three times, changing the water each time. 
3. Continue cooking until the fruit is tender. 
4. Cut the fruit into pieces and remove the seeds. 
5. Add the apricot, lime juice and vanilla pod, then return to the heat. 
6. Mix the sugar and pectin together and incorporate into the fruit. 
7. Bring to the boil and cook for 2 minutes. 
8. Pour into cylindrical moulds the same length as the cake. 
9. Allow to set, unmould the cylinders and reserve.  

1. Add sugar (1) to the milk and bring to the boil. 
2. Whisk the egg yolks with sugar (2) and custard powder until emulsified. 
3. Pour part of the boiling milk over the egg-yolk mixture. 
4. Return everything to the remaining boiling milk. 
5. Cook for a further 30 seconds, stirring continuously, until a pastry cream forms. 
6. Leave to cool to room temperature.  

1. Mix the powdered gelatin with the water. 
2. Combine the almond milk with the pastry cream. 
3. Add the melted gelatin. 
4. Gently fold in the cream. 
5. Divide the crémeux between the cake moulds.  

Blend all the ingredients together until you obtain a fine powder.

1. Mix the powdered gelatin with the water. 
2. Heat cream (1), trimoline and the Stollen spice mix to the boil. 
3. Pour the hot mixture over the Callebaut Velvet 32% white chocolate. 
4. Blend until emulsified, then add cream (2). 
5. Blend for 2 minutes. 
6. Refrigerate for 24 hours. 
7. Whip until soft but thick enough to hold its shape.  

1. Soak the Stollen biscuit with the rum syrup. 
2. Place the rum-soaked biscuit into the mould. 
3. Add the cylindrical clementine, orange & apricot coulis. 
4. Add the almond crémeux to close the mould. 
5. Fill a yule-log mould with the whipped Stollen ganache. 
6. Press the prepared cake insert into the centre. 
7. Freeze until set. 
8. Once frozen, roll or coat the yule log in additional whipped Stollen ganache. 
9. Spray with neutral glaze. 
10. Finish with hazelnuts.