Stump Cake
The Log Cake is undoubtedly an iconic dessert for the Christmas table, evoking traditions, warmth, and special moments spent with loved ones. This wonderful culinary creation, resembling a tree stump, is a rolled cake filled with decadent chocolate cream, blending chocolate flavors with fine textures and an attractive presentation. Preparing this cake requires a little patience and skill, but the final result will surely impress all guests.
To begin, we need to prepare the ingredients. We will need 4 eggs, 120 g of sugar, 120 g of flour, 30 g of cocoa, a pinch of salt, and 1 vanilla essence. These will make up the rolled sponge, which will form the base of the cake. In a large bowl, we will beat the eggs with the sugar until we obtain a fluffy composition, of an intense yellow, which will double in volume. At this stage, it is essential to add the vanilla essence, which will provide a subtle yet perfect aroma to the sponge.
After obtaining this airy foam, we will sift the flour, cocoa, and salt, gently mixing with a spatula, so as not to lose the air in the composition. Once the ingredients are well combined, we pour the mixture into a baking tray lined with parchment paper, leveling it with the help of a spatula. The sponge is baked in a preheated oven at 180 degrees Celsius for about 10-12 minutes, or until firm to the touch.
In the meantime, we can prepare the chocolate cream. We will use 200 g of dark chocolate, 150 ml of whipping cream, and 50 g of butter. The chocolate will melt together with the cream in a bain-marie, stirring constantly to obtain a homogeneous composition. When the chocolate is completely melted, we add the butter and mix until well incorporated. We let the cream cool to room temperature, then put it in the fridge until it hardens.
After the sponge has cooled, we will carefully unroll it, removing the parchment paper, then we will evenly spread the cooled chocolate cream. We roll the sponge again, forming a tight roll, which we will wrap in plastic wrap and leave in the fridge for at least an hour.
When serving, we can decorate the Log Cake with leftover chocolate cream, slices of candied orange, or even ground nuts, to give it a rustic appearance. This cake is not only a delight for the taste buds but also a true work of art that will bring joy and flavor to the festive Christmas table. Each slice will bring with it the magical atmosphere of the holidays and will turn any meal into an unforgettable moment.
1. Separate the eggs. Beat the egg whites until stiff and add half of the sugar, then mix the yolks with the remaining sugar and 2 tablespoons of water until it becomes a fluffy cream. Mix the flour with the cocoa powder and gently incorporate it into the yolk mixture, alongside the beaten egg whites. Pour the resulting mixture into a greased and floured tray and bake for 8 minutes in a preheated oven. 2. Place a clean kitchen towel on the countertop and dust it with powdered sugar. Turn the baked sheet out onto the towel and roll it up. Cover it with a well-moistened kitchen towel and let it sit while preparing the cream. 3. Break the cooking chocolate into pieces and melt it in a bain-marie. Make a syrup from sugar with enough water to cover the sugar. Mix the yolks with a mixer, then gradually add the syrup over the yolks. Mix until the composition cools down. Incorporate the butter and melted chocolate. The resulting cream is placed in a clean bowl and covered with a towel. 4. Gently unroll the sheet from the kitchen towel and spread it with buttercream, then roll it up again. Trim the edges of the cake nicely. 5. Prepare the cream to cover the cake: melt the cooking chocolate in a bowl over a bain-marie. Separately, bring the cream to a boil, then pour it over the melted chocolate and whip with a whisk or mixer until thickened. Add the butter and mix well until you have a smooth composition. Allow to cool, then decorate the cake to resemble a tree trunk. 6. From the marzipan, create leaves using green food coloring, berries using red coloring, or as inspired by each housewife's imagination. Keep it cool for about 3 hours. Place the Stump cake on a platter and serve sliced, accompanied by a dry white wine.
Ingredients: Chocolate Piscotul:5 eggs, 150g. sugar, 120g.flour, 1 tablespoon of cocoa;Chocolate cream:30g. household chocolate, 100g. sugar, 2 egg yolks, 225g. soft butterCream for dressing the stump:250g. household chocolate, 1,5 dl. whipped cream, 30g.butterFor garnishing: marzipan, food coloring, fruit
