Steps for Lactose-Free Christmas Snow Log

• Let’s see how to prepare the lactose-free Christmas Snow Log.
  In a bowl, separate the yolks from the whites, add the sugar and whisk vigorously until the mixture becomes frothy. Add the sifted flour, baking powder, and grated zest of 1 lemon. Beat the egg whites until stiff and gently fold them into the other mixture using a spatula, moving from top to bottom.

  

• Then spread the batter in a rectangular pan lined with parchment paper, even out the batter, and bake in a preheated static oven at 356 °F for about 8/10 minutes. Remove the sponge cake from the oven, cover it with another sheet of parchment paper, roll it onto itself, and let it cool for at least an hour before it is ready to be filled.

• In a small pot, heat the almond milk, in another pot, mix the egg yolks and sugar with a whisk and add the sifted flour, and finally the hot almond milk, mixing well. Return to low heat and cook, always stirring, until the cream thickens, immediately add the chopped dark chocolate and mix well, cover with cling film and let it cool before filling the log.

  

• Remove the parchment paper and gently unroll the sponge roll, then fill with the cream by making a chocolate cream layer about a quarter of an inch thick, leaving the edges free. Roll the sponge cake onto itself again, close it in a sheet of aluminum foil, and let the filled roll rest in the refrigerator for at least an hour.

• In the meantime, whip the lactose-free cream. After the time has passed, remove the roll from the refrigerator and cut it in two, cut one part obliquely to create a branch, position it on a serving plate, and start covering with the cream. It doesn’t have to be perfect, then use a fork to make zigzag lines to create the snow-covered bark. Decorate with candied cherries and mint leaves.