1. In a bowl, mix the Loprofin Mix*, powdered sugar, Loprofin drink LQ*, melted butter, baking powder and a pinch of salt into a fairly liquid dough.
2. Pour the batter onto a greased baking sheet or a parchment paper-lined baking sheet.
3. Bake the sponge cake in a preheated oven at 180-200 °C (thermostat 6/7) for 15 to 20 minutes.
4. Check doneness with the tip of a knife; If the knife comes out clean, the biscuit is cooked.
5. Place the baked sponge cake on a clean, slightly damp cloth to make it easier to roll up. Carefully remove the parchment paper if using.
6. Spread the jam of your choice over the still warm sponge cake.
7. Carefully roll up the sponge cake using the cloth. Cut the ends neatly for a beautiful presentation. To keep the roll in shape, you can wrap it in cling film and store it in the refrigerator.

1. In a saucepan, mix the Loprofin drink LQ*, butter and cornstarch. Heat the mixture over low heat, stirring constantly until it begins to thicken.
2. Remove the pan from the heat and let the mixture cool.
3. Peel the mango, remove the stone and mash the flesh together with the sugar and agar-agar.
4. Bring the mango puree to the boil in a saucepan and let it boil briefly.
5. Mix the cooled Loprofin mix with the mango puree and blend in a blender for 30 to 40 seconds or beat with an electric mixer for 1 minute until smooth.
6. Let the cream cool, cover and refrigerate for at least 1 hour.
7. After cooling, the cream can be whipped with an electric whisk to make it fluffier.
8. Assembling the Bûche de Noël:
9. Carefully roll out the sponge cake and remove the cloth.
10. Using a piping bag, spread the cooled cream evenly over the sponge cake.
11. Roll the sponge cake into a stump again.
12. Sprinkle the stump generously with powdered sugar and/or shredded coconut, depending on your protein tolerance.
13. Decorate as desired with, for example, silver sugar balls, colored sprinkles, powdered sugar or star fruit.

Chef's tip: