- For the cake of the Christmas tree trunk
- Sugar 1 cup • 470 kcal
- Flour 1/2 cup
- Cocoa powder 1/4 cup
- Eggs 5, separated • 130 kcal
- Vanilla Extract 1 tsp
- Coffee powder 1 tsp
- Baking powder 1/2 tsp • 156 kcal
- Cream of tartar 1/4 tsp
- For the pastry cream of the filling
- White chocolate 2 cups
- Sour cream 1/2 cup
- Butter 4 tbsps • 717 kcal
- For chocolate coating
- Dark chocolate drops 1 1/2 cups
- Butter Mint leaves Berries 1/2 cup
This delight is of French origin, and dates back to the celebrations of the winter solstice, when they used to burn in the homes a woody trunk, so that with the fire they would start a year full of light; When the chimneys began to disappear in most of the homes, the ritual of burning the trunk was replaced by the elaboration of a kind of cake that with its shape and color represented the trunk that would be burned. It is a really delicious dessert that will brighten any Christmas party and that will surprise all the guests, not only for its flavor but for its wonderful appearance. Dare to prepare it and you will see that you will not regret it and that it will become your favorite dessert.
Instructions for the sponge cake (part 1 of 3):
Preheat the oven to 400 degrees F or 200 degrees C. Mix the 4 egg yolks with the sugar and vanilla. Use a hand whisk or a wooden spoon to mix the ingredients gently for about 3 minutes. Add the fifth whole egg and continue mixing for 3 more minutes. Gradually add the flour to the mixture of the yolks. Apart beat the 4 egg whites until stiff and add the tartar cream. Then add the beaten egg whites to the mixture of yolks and flour. Line a baking tin with butter paper or if you have a silicone sheet.
Spread the cake dough over the butter paper or the silicone sheet, the thickness of the dough should be almost 1 centimeter. Bake for 10 minutes at 400F. Remove the cake from the oven and cover it with another sheet of waxed paper. Remove the cake from the baking sheet and when it is still warm roll it. This will allow molding the cake without breaking it.
Instructions for the pastry cream (part 2 of 3):
Combine white chocolate with butter in a mixing bowl and microwave for 5 seconds, remove from microwave and stir.
Repeat this operation at least 3 times until there is no lump. Add the cream and let stand for about 10 minutes. Meanwhile, in another saucepan, slowly melt dark chocolate with margarine. Add the diluted instant coffee in a tablespoon of water and mix well – this will be the cream for coverage. Both creams should be thick, if they are not, place them in the refrigerator for about 15 minutes.
Instructions to assemble and decorate (part 3 of 3):
Carefully separate the sponge cake from the paper or the silicone sheet. Cover the sponge cake with the pastry cream filling evenly. Roll the cake lengthwise, taking the shorter side and gently rolling along the cake. Do not press, and do not worry too much if the edges are not even at this time. Cover the sponge cake with the chocolate cream, use a flat spatula so that it is completely covered with the cream. Refrigerate for an hour so that the chocolate coating solidifies a little. Then, use a sharp knife to cut the edges of the roll so they are straight. Carefully transfer the trunk to the saucer or tray on which it will be served. Use the file of a Chinese toothpick or a fork to carve – gently – small marks in the glaze. Decorate with fruits, leaves and confectioner's sugar. Refrigerate until the time to serve.