Buche glacée

Preheat the oven at 200
Separate the egg whites and the yolks.
Melt the butter.

In a bowl, mount the egg whites until ferm then slowly incorporate the sugar.

In another bowl mix the almond flour and the icing sugar. Then add the egg yolks and 
mix everything together. Add the melted butter and the flour until the dough is smooth.
Finally, gently add the egg whites.

Place a baking paper on a cooking sheet and spread evenly the dough on it.
Cook for 10 minutes.

Soak the gelatine sheets in a bowl of cold water.
Separate the egg whites and yolks.

In a bowl, mount the egg whites.
In another bowl, mix the egg yolks and the sugar. Then add the mascarpone and mix until 
smooth.

In a pot, heat up the milk and melt the gelatine sheets. Pour it in the bowl with the mascarpone
mix and mix it up. Then gently incorporate the egg whites.

Place the cake at the bottom of the buche tray. Add half of the mascarpone cream, lay the 
raspberries and then cover up with the rest of the cream.
Place in the freezer for at least 4 hours.

For the icing, soak the gelatine sheet in a bowl of cold water.
Blend the raspberries and use a chinois to remove the grains.
Pour the coulis in a pot with the sugar. Cook for 10 minutes and add the gelatine sheets (preliminarily dried).
Let it cool down and spread it on top of the buche. Decorate with some raspberries. 
Place in the fridge at least 2 hours before eating.