Yule log with physalis

1. Preheat the oven to 210 C. Line the baking tray with baking paper. 
2. Separate the eggs. Beat the egg whites and the salt with the mixer until stiff. Add 100 g of caster sugar spoonful by spoonful. Beat after each spoonful to create firm, shiny peaks. Stir the egg yolks. Beat them very briefly through the egg white mixture with the mixer on the lowest setting. Sieve the flour and almond flour above the egg mixture and gently fold it through to retain as much air as possible. 
3. Spread the cake mixture evenly over the baking tray and smooth the top. Bake the mixture in the middle of the oven for 8-10 minutes until pale brown and cooked. The cake is cooked when it bounces back slightly when you gently press the top. Leave the cake to cool on a wire rack for 5 minutes.
4. Sprinkle the extra 50 g of caster sugar over the cake. Place a sheet of baking paper on top and cover with another baking tray or board. Carefully flip the cake and remove the baking paper very gently. Use the baking paper to tightly roll up the cake from the long side. Leave the cake to cool to room temperature while rolled up with baking paper.
5. Remove the papery husks from 100 g of physalis and cut them into 5 mm pieces. Finely chop the chocolate. Use the mixer to beat the cream with the vanilla extract, icing sugar and mascarpone until stiff. 
6. Unroll the cake carefully. Spoon the cream evenly over the cake, leaving a 2 cm margin around the edges Sprinkle with the sliced physalis and chopped chocolate (reserve 1 tablespoon to garnish). Roll up the cake again. Spoon the rest of the cream into the piping bag and decorate the top of the cake with a zigzag pattern. Or use a spoon to cover the cake with cream. Leave the cake in the fridge for 1 hour so the topping can become firm. 
7. Trim the ends of the cake neatly. Sprinkle with extra icing sugar if wished and decorate with the reserved physalis, white chocolate and golden pearls or glitter powder (it’s a party after all!).

Enjoy!