Christmas chestnut yule log recipe/ recette pour buche de noel aux marrons ou chataignes.
ingredients:
For the chestnut cream
Chestnut spread, I'm using a jar of 400g
60 grams of softened butter
10-12 chestnuts.

For each sponge cake:
120 grams of all purpose flour
120 grams of sugar
4 eggs
A tablespoon of vinegar
A teaspoon of sugar vanillin
Rum in a spraying bottle
And some butter to grease the mould.

If anyone is interested in christmas decoration for the cake:
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