• Whip the eggs with sugar to a light, fluffy mass.

• Add the sifted dry ingredients and gently mix.

• Spread the mass on a silicone mat.

• Bake at 180°C for 10 minutes.

• Beat the butter until pale.

• Gradually add hazelnut Multi Cream Hazelnut and salt.

• Whip to a smooth cream.

• Unroll the cooled sponge.

• Spread with the cream.

• Roll into a log.

• Chill for at least 1 hour.

• Prepare a ganache from the chocolate and cream.

• Cool and cover the log with it.

• Create a “bark” effect with a pastry comb.

• Decorate with holly leaves and Santa’s cane.

To prevent the roll from cracking when rolling – immediately after baking roll the sponge in a kitchen towel and leave to cool.