TRONCHETTO DI
NATALE
CHRISTMAS LOG
A cake with
the shape of a snow-ed fir-log.
Ingredients:
For the pastry
dough:
4 egg,
separated
75 gr ( 2 ½
Oz) sugar
a few drop of
vanilla extract or a pinch of vanilla powder
a pinch of
salt
75 gr ( 2 ½ Oz
) flour
For the
filling:
1 egg
2 tbs ( 30 gr
– 1 Oz) sugar
2 tbs Brandy
400 gr ( 13
Oz) chestnut jam
1 tbs bitter
cocoa
For the
topping:
300 gr ( 10
Oz) bitter chocolate
For garnish:
Powdered sugar
Candy fruits
1) Put
4 egg yolks in a bowl (keeping the whites apart) with 75 grams sugar and beat
up with a whisk. Add the vanilla powder (1 envelope) and a pinch of salt.
2) In
one other bowl, beat up the egg whites until stiff
3) Add
75 gr flour to the yolk mixture, a bit a time, passing it through a sieve; then
add the whites carefully.
4) Pour
out the batter in a large baking pan and cook at 200° for 10-12 minutes. Wet a
large cloth and lay it on the table; remove the cake over it. Roll the cake
with the cloth and put in the fridge for 1 hour. Take care the cake is still
hot as you roll it.
5) Prepare
the cream. Put 1 whole egg in a bowl, add 2 spoons of sugar and beat up until
foamy ( to prevent eventual salmonella diseases, heat this batter in double
boiling until 70°). Aromatise with 2 spoons of brandy, add 400 grams chestnut
jam, a spoon of bitter cocoa and mix well.
6) Take
off the rolled pastry from the fridge; un-wrap with care; lay the cream upon
it. Roll again. Wrap in the cloth, or in plastic film, and put in the fridge
again for 3 hours
7) Remove
from the fridge, take off the plastic film, cut the two ends and joint them to
the sides, as a tree log.
8) With
a spatula, lay melted chocolate, making strips with a fork
9) Sprinkle
with powdered sugar (the snow) and decorate with candy fruits.
Comments
Post a Comment