El tronco de Navidad, or Christmas log is a dessert that is eaten during Christmas season in several countries in Europe. The dessert was actually created in France during the nineteenth-century, having later spread to countries.
Christmas log recipe
The Christmas log is part of the Spanish Christmas (a very yummy part!), which is why we are sharing its recipe with you today.
Here are the ingredients you will need to prepare your very own Christmas log:
For the cake:
2 egg yolks
80 g of sugar
A bit of lemon zest
80 g of flour
For the filling:
400 g of frosting chocolate
250 g of butter
150 of sugar
1 spoonful of rum
For the decoration:
Now here is the recipe, step by step:
Start by mixing the egg yolks, the sugar and the lemon zest until it forms a cream. Add the flour and keep on mixing.
Now take another bowl and whip the egg whites until they become fluffy, then slowly add them to the cream you have prepared before.
Place some cooking paper on an oven tray and carefully pour the mix, which should take the rectangular shape of the tray. Place it inside a pre-heated oven at 200oC for 15 minutes.
After that, remove the tray from the oven and let it cool off for 2 minutes.
Now you need more cooking paper, enough so you can place the cooked batter on it, face down. Do this process carefully, so the cake doesn’t crumble. Remove the cooking paper from that had been previously used from the bottom of the cake.
Now roll the cake and let it cool down.
Now, melt the chocolate over water. Melt the butter, then mix it with sugar and the rum. When the mix is ready, pour it into the recipient containing the melted chocolate. Mix it all.
Now it’s time to open up the cake again. Unroll it slowly, then cover the top with the chocolate mix – but remember to set some aside, because you are going to have to decorate the log on the outside.
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When the whole surface of the cake is covered with chocolate, slowly roll it closed again.
You can add some glass sugar and decorations on top to make it nicer.
Keep the log in the fridge, removing it only when it’s about the be eaten.