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Mix the egg yolks and the sugar until creamy, then add flour and corn starch.
Add the stiff egg whites.
Pour the batter onto a baking tray and pop in a medium warm oven (180°C) for about 20 minutes.
As soon as you take the cake out of the oven, roll it while it’s warm and leave to cool. That way, the biscuit won’t break when you roll it.
For the mocha buttercream
Mix the softened butter with the remaining ingredients. Once you’ve made the cream, decorate the Yule log with a piping bag.
For Marie’s buttercream
Mix the ricotta and the mascarpone, add some agave nectar according to taste and season with cinnamon. Add softened butter to the mix and decorate the cake.