ТОРТ Рождественское ПОЛЕНО ☆ Bûche de Noël

Recipe: Chocolate-orange SPONGE CAKE (30x40 cm) : 4 eggs a pinch of salt 120 g sugar zest of 2 oranges 110 g flour 30 g of cocoa 2 g baking powder 60 g of milk 180 g of orange juice for impregnation (part of the juice can be replaced with alcohol) Cherry: 100 g of cherries 15 grams of sugar 2 grams of starch Cream: 250 g cream cheese 125 g heavy cream 60 g powdered sugar vanilla Chocolate ganache: 100 g of chocolate 70% 100 g of heavy cream 35% 150 g of chocolate for decoration