Preparing the filling

Crumble the Jijona nougat in a bowl and add 70 ml. of liquid cream. Put the mixture in the mixer until a uniform and creamy paste is obtained. There may be lumps without undoing.

Separate the mixture in two equal parts: one will be used for the filling and the other for the covering.

Whip the remaining 105 ml. of liquid cream for the filling. Once whipped, add half of the cream and nougat filling and mix gently with a spatula. Keep cold at 3 ºC.

Mass and cooking of the sponge cake

Separate the egg whites from the yolks. Put in a bowl all the egg yolks and only two of the egg whites, add the sugar and stir until a creamy mixture. In another bowl, beat the remaining two egg whites until stiff with a little salt. At this point, carefully add the previous mixture with yolks, egg whites and sugar and stir with a spatula. Gradually add the sifted wheat flour and cornstarch. 

Put all the mixture in a piping bag. Place greaseproof paper on top of an aluminium tray and spread the cake dough on top. Preheat the mixed mychef oven to 230 ºC. Bake with 20% humidity for 8-9 minutes. When the sponge cake is ready, remove from the oven and leave to cool for 5 minutes. With the help of greaseproof paper, roll up the sponge cake to give it the shape of a log. Leave to cool at room temperature for another 20 minutes.

Unroll the sponge cake and spread the filling mixture over it. It doesn’t matter if the filling is loose, it will finish solidifying cold. Roll up the sponge cake again, now with the filling, with the help of aluminium foil and leave to cool for 1 hour.