How to make
Start by making a mousse to fill the cake rolls and that way it will have time to set in the fridge.
Hydrate the gelatin in cold water.
Heat 1/3 of cream and crush the turron in it. This Spanish halva is very suitable for preparing various Christmas delicacies, but if you do not have it available near you, replace it with one of the other listed ingredients, by slightly reducing the weight if you're going to use dulce de leche or condensed milk, as they are a little sweeter than the turron.
Remove the warmed up homogeneous mixture from the heat and leave it for 2 minutes, by slightly lowering the temperature.
Add the hydrated sheet of gelatin, well strained of water and stir.
Leave it to cool for 20-30 minutes.
Whip the remaining 2/3 of cream into a fluffy cream. It is easier to whip the cream, if it has been refrigerated.
Pour the mixture with the turron over it and mix it with smooth movements until a homogeneous mixture is obtained.
Put the mousse in the refrigerator to set.
For the cake base, beat the eggs with the sugar and a pinch of salt - 4 minutes in a water bath at low temperature and then another 4 minutes without heat and add the honey as well.
Sift the flour and mix in a circular motion until it has integrated.
Pour and flatten the fluffy mixture in a 12x16″ (30x40 cm) baking pan covered with a layer of baking paper.
Place it in a preheated oven at 360°F (180 degrees) for 8-10 minutes.
Carefully lift the baked cake layer from the baking pan and transfer it onto a worktop. As it is on the paper, cut it with kitchen scissors first across the middle and then each of the halves into three more pieces, a total of 6. If desired, you can cut the cake layer into smaller parts for even smaller logs.
Act quickly, so that it doesn't cool down and while it's still hot, roll up each of the cut parts. Leave them like that to cool.
Unroll each small sweet roll, add the mousse and roll them up again. Arrange them on a grid at a distance from each other.
Place the grid with the rolls on a tray or silicone surface, so that you can easily clean up the chocolate, which has dripped from the ganache.
Heat the water and chocolate over low heat (45 degrees). When you get a thick and smooth cream, pour the rolls with it and use a spatula to cover them evenly on all sides. Scrape off the chocolate, which has dripped at the bottom of the pan with a spatula to add it as well.
Wait for it to set for a few minutes.
Using a fork, make stripes along the length and create a pattern, which will make them look like authentic logs.
Refrigerate them until the chocolate sets and before serving these adorable Yule Log Cakes, sprinkle them with powdered sugar to make them look like they have snow on them.
