Begin by separating the egg yolks from the whites. Beat the egg yolks with a mixer for a few minutes along with 90g of sugar, a pinch of salt, vanilla, and honey until they become light and very foamy.

With impeccably clean beaters, whip the egg whites into stiff peaks along with the remaining sugar.

Now, combine the two mixtures with a spatula without deflating them. Add the sifted flour directly into the bowl, and gently incorporate it with upward movements.

Roll out the dough on a sheet of parchment paper placed on a baking sheet, and level it with a spatula until it reaches a thickness of 1 cm.

Bake in a preheated oven at 220°C for 6-7 minutes.

When ready, place it with the parchment paper on a flat surface. Dust the surface of the sponge cake with granulated sugar to prevent sticking and seal it with plastic wrap, folding it under the sides.

Let it cool fully. Once the sponge cake has cooled, remove the plastic wrap and gently peel off the parchment paper.

Prepare the salted caramel sauce: start by melting the sugar over medium heat until it transforms into a rich amber hue.

Add the butter and stir until it becomes a glossy caramel. Pour in the double cream and sprinkle the sea salt.

Cook for a further minute, then place in a container and let it cool down completely.

Once the caramel sauce is cold, prepare the salted caramel whipped cream: start beating it at high speed, and add the salted caramel sauce as soon as it starts bubbling.

Once it reaches soft peaks, move it into a bowl and place it in the fridge covered with cling film.

Time to prepare the meringue: beat the egg whites, sugar, salt and cream of tartar until hard peaks form.

Reserve 1/4 of the meringue for the mushrooms in a piping bag. Cover the baking tray with parchment paper, then pipe some mushroom tops the size of 2cm in diameter and some mushroom stalks. With a wet fingertip, push down the little bit on the mushroom tops to have them even.

Bake the mushrooms in a preheated oven at 90C for 1 hour and 30 minutes.

Let them cool down completely, then create a hole in the bottom of each mushroom head with a pointed knife.

Melt the chocolate, dip the mushroom stalk and attach it to the mushroom top. Dust with a little cocoa and set them aside to set.

Now that the roll is cool, fill it with the salted caramel cream and roll it on the longer side. 

Cut the end on one side, making sure it's done sideways to create an extra part of the log.

Cover everything with the meringue, then using a fork or the back of a spoon create the wood marks. 

Use a kitchen blow torch to toast the meringue and give the wood a bit of colour. 

Decorate using the meringue mushrooms, some greenery and pinecones you have previously cleaned, then dust with the icing sugar and serve.