Tree trunk
Tree Trunk Recipe - A Nostalgic Delight
This Tree Trunk recipe is a true culinary treasure that evokes pleasant childhood memories. Mom used to make this special cake every New Year's Eve, and now, together with my little helpers, we've decided to recreate that magical atmosphere. The fluffy texture of the sponge, the inviting aroma of caramel cream, and the delicious chocolate glaze make this dessert a perfect choice for any occasion.
Preparation Time
- Total time: 2 hours
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Servings: 10-12
Ingredients
For the Sponge:
- 6 large eggs
- 1 cup of sugar (approximately 200 g)
- 1 cup of flour (approximately 120 g)
- 1 teaspoon of baking powder (approximately 10 g)
For the Caramel Cream:
- 6 tablespoons of sugar (approximately 90 g)
- 500 ml of milk
- 1 packet of caramel pudding (approximately 40 g)
For the Glaze:
- 200 ml of liquid cream
- 250 g of cooking chocolate
- 1 cube of butter (approximately 25 g)
Step by Step
1. Preparing the Sponge
The first step is to prepare the sponge. Start by separating the egg whites from the yolks, ensuring that the utensils are clean to achieve a perfect foam. Beat the egg whites with a mixer on high speed until they become frothy and triple in volume. Then, gradually add the sugar, continuing to mix until the crystals dissolve completely and you obtain a firm foam.
After that, add the yolks, mixing with a wooden spatula or a large spoon, using gentle up-and-down motions. It is important not to lose the air in the mixture.
Mix the flour with the baking powder and sift them over the egg mixture, pouring them in a rain-like manner. This step helps prevent lumps from forming.
Line a baking tray with parchment paper and pour the mixture evenly. Bake at 180°C for about 25-30 minutes. Check if it is ready by using a toothpick – it should come out clean.
2. Rolling the Sponge
After the sponge has baked, take it out of the oven and sprinkle sugar over the entire surface. This will prevent it from sticking. Use parchment paper to roll the sponge immediately while it is warm, so it doesn't break. Wrap it tightly in parchment paper or a damp towel and let it cool.
3. Preparing the Caramel Cream
Meanwhile, prepare the caramel cream. Mix the contents of the pudding packet with 4 tablespoons of sugar and 400 ml of cold milk in a bowl. In a saucepan, caramelize 2 tablespoons of sugar over medium heat, stirring constantly to achieve a golden caramel color.
Douse the caramel with 100 ml of milk and add the pudding mixture. Let it boil, stirring continuously, until the cream thickens. After it has boiled, remove the saucepan from the heat and stir for 3-4 minutes to cool slightly.
4. Assembling the Roll
Carefully unroll the sponge and spread the caramel cream evenly over the entire surface. Roll the sponge back up, using the parchment paper to help shape the roll. Wrap the roll in aluminum foil and let it chill for 10 minutes to firm up.
5. Preparing the Glaze
For the glaze, heat the liquid cream over a double boiler or in the microwave for 1 minute to warm it up. Add the chopped chocolate and stir until completely melted and you have a creamy glaze. Finally, incorporate the butter for an extra touch of finesse.
6. Decorating the Roll
Remove the roll from the refrigerator and cut a quarter of it diagonally. Attach this quarter to the long side of the remaining roll to form a tree trunk. Cover the roll with the chocolate glaze, using a fork to create ridges that mimic the bark of a tree.
Serving Suggestions
The tree trunk is served with a glass of sweet wine or a fragrant tea to complement the sweet flavor of the dessert. You can also add some fresh fruits or a scoop of ice cream for a delicious contrast.
Nutritional Information
Approximately, one serving of this recipe contains about 300 calories. It is an excellent choice for a special occasion, having a balance between carbohydrates, fats, and proteins, thanks to the eggs and milk used.
Possible Variations
- You can replace cooking chocolate with white chocolate for a sweeter and more delicate glaze.
- Try adding vanilla or rum essence to the caramel cream for an extra flavor.
- If you like a crunchy texture, you can add ground nuts or hazelnuts to the caramel cream.
Frequently Asked Questions
1. Can I use another type of milk? Yes, you can use almond milk or coconut milk for a lactose-free version.
2. How can I store the roll? It keeps well in the refrigerator, covered, for 3-4 days.
3. What can I do if the sponge breaks? Don't worry! You can use the caramel cream to bind the pieces together and create a delicious dessert.
The tree trunk is more than just a simple cake; it is a story, a memory, and most importantly, a reason for joy. So gather your friends and family, prepare this delicacy, and enjoy the moment when every bite evokes your most beautiful memories.
Ingredients: Base: 6 eggs, 1 cup of sugar, 1 cup of flour, 1 teaspoon of baking powder. Caramel cream: 6 tablespoons of sugar, 500ml of milk, 1 packet of caramel pudding. Glaze: 200ml of liquid cream, 250g of cooking chocolate, 1 cube of butter.
