Healthy Christmas log

For the yule log:

1. Preheat the oven to 200°C.
2. Separate the egg whites from the yolks. Beat the yolks with the sugar until you get a frothy mixture.
3. Add the almond paste, then the sifted flour mixed with matcha.
4. Beat the egg whites until stiff and gently fold them into the mixture.
5. Pour the batter onto a baking sheet lined with parchment paper and smooth it out using a spatula. Lower the oven temperature to 180°C and bake for 8 minutes.
6. Meanwhile, dampen a clean kitchen towel and take out a second baking sheet. Once the batter is baked, remove it from the oven and cover it with the damp towel.
7. Place the second baking sheet on top and carefully flip the whole thing using oven mitts.
8. Remove the first baking sheet and the parchment paper.
9. Roll the Yule log batter in the towel without pressing too hard! Let it rest.

For the filling:

1. Wash and dry the strawberries, then hull them. Repeat the same for the raspberries.
2. Mix the raspberries with the sugar and let them marinate for a few minutes.
3. Blend the strawberries and cook them in a pan with the agar-agar. Bring to a boil and let it simmer for about 30 seconds before allowing it to cool slightly.
4. Beat the coconut yogurt with the agave syrup and mix it with the warm strawberry puree.

Final steps:

1. Unroll the Yule log batter, remove it from the towel, and spread the coconut yogurt mixture over it.
2. Garnish with small cubes of raspberries.
3. Roll the Yule log again.
4. Store it in the fridge until serving time.
5. Enjoy!

Happy Holidays!