Steps

• Prepare the vanilla cream: Pour the soy milk into a saucepan to bring it to a boil. Split the vanilla pod in half and collect the seeds to add to the milk. Set the pod aside for later use.
• Mix the sugar and cornstarch in a mixing bowl and pour the boiling milk over it. Whisk everything together and transfer it back to the saucepan. Cook the cream over low heat, whisking constantly until it becomes "sticky."
• Chill in the fridge while stirring occasionally (or using the whisk attachment of your electric mixer). Add the margarine while whisking vigorously (or with the mixer).
• Prepare the sponge cake: In a mixing bowl, combine the flour, sugar, and baking powder using a whisk. Add the soy milk, then the applesauce and vinegar. Allow the mixture to rest for about ten minutes.
• Preheat the oven to 400°F. Spread the sponge cake batter on a baking tray lined with parchment paper (about 0.3 cm thick). Bake for 10 to 15 minutes. The sponge cake should start to turn golden brown.
• Bring a small amount of water to a boil in a saucepan with 3 tablespoons of sugar and the vanilla bean. Let cool. This vanilla syrup will be used to soak the sponge cake.
• Prepare the salted caramel: Heat the cream in a small saucepan over low heat. At the same time, pour the sugar into the bottom of a saucepan and caramelize it. You can tilt the pan from time to time to ensure the unmelted sugar is incorporated into the caramel, but definitely do not use any utensils!
• When everything is caramelized, turn off the heat and pour in the cream. Finish with the margarine and salt. Let it cool down.
• Prepare the biscuit base: crush the biscuits and add the soft margarine. Mix everything well together with your little hands.
• Slice the banana into rounds.
• Assemble the Yule log: Moisten the sponge cake with vanilla syrup using a brush. Cut it to the right size to line your Yule log mold (you can use an A4 sheet as a guide, place it in your mold, cut it to the right size, and then place it on the sponge cake to trim off any excess).
• Place the sponge cake in the mold to cover everything. Pour the vanilla cream and then cover with banana slices. Drizzle a bit of caramel over the bananas. Finish with the biscuit base, pressing it down well all over to fill your mold.
• Place in the fridge for a minimum of 1 hour. Trim the edges for a neat and tidy result.
• For the decoration, we spread a bit of soy whipped cream from a spray can, then some salted caramel using a piping bag. We also arranged some golden sugar paste decorations.