Ganache

1. Split a vanilla pod in half and scrape out the seeds with a knife.
2. Place the open pod and seeds in a saucepan with 150 mL cream.
3. Bring to the boil and remove from heat.
4. Leave to infuse for fifteen minutes
5. Cut the white chocolate into small pieces.
6. Remove the vanilla pod from the pan.
7. Return the cream to the boil and pour over the chocolate, all at once.
8. Whisk until the chocolate has melted.
9. Add the remaining 150 mL liquid cream and stir.
10. Filter on contact to prevent a crust from forming.
11. Place in the refrigerator for 4 hours or overnight.

Génoise

1. Pour the eggs and sugar into the bowl of your mixer and beat until the mixture triples in volume (about 5 minutes, depending on your mixer).
2. Gradually add the flour to the egg/sugar mixture.
3. Mix gently with a spatula.
4. Prepare a baking tray with parchment paper.
5. Pour the mixture over the entire baking tray
6. Preheat oven to 375°F (180°C) and bake for 15 min.
7. Once out of the oven, turn the cookie out onto a damp cloth.
8. Carefully remove the baking paper.
9. Roll the cake in the tea towel and leave to cool. (See notes)

Assembly

1. Unroll the sponge cake.
2. If it sticks to the tea towel, which is highly likely, peel it off the towel before continuing - it'll be easier to roll it up afterwards!
3. Remove the ganache from the fridge.
4. Whip for a few minutes on low speed until slightly thickened. 
5. Étaler environ 1/3 de la ganache sur le biscuit roulé avec une maryse ou un pinceau.
6. Arrange the raspberries over the entire surface.
7. Roll up the sponge cake as tightly as possible without crushing it.
8. Pour the remaining ganache over the whole log to coat it.
9. Use a spatula or brush to cover the entire log evenly.
10. Top with fresh raspberries.
11. Sprinkle with powdered sugar (optional)
12. Chill the log in the refrigerator for about 1 h before serving.