Christmas Stump Cake
Base: We start by preparing the base for our delicious roll. In a large bowl, we beat the egg whites until foamy, gradually adding water and baking powder. It is very important to use an electric mixer to achieve a firm and airy foam. Once the egg whites begin to thicken, we add the sugar, one tablespoon at a time, continuing to mix until the sugar completely dissolves and the foam becomes glossy. At this point, we start adding the oil, one tablespoon at a time, mixing constantly, followed by the egg yolks, which we incorporate one by one, making sure each yolk is well incorporated before adding the next. After obtaining a homogeneous mixture, we gradually start adding the flour, gently mixing with a spatula to avoid losing air from the mixture.
Once we finish adding the flour, we pour the mixture into the square pan, which we previously lined with baking paper, and place the pan in the preheated oven at medium heat. We bake the base for 10-12 minutes, being careful not to leave it too long, as the edges may dry out. If, unfortunately, this happens, when removing from the oven, we quickly cut off the dry edges, then turn the base onto a damp cotton towel, rolling it up with the towel. We let the roll cool slowly in the kitchen, away from cold drafts.
Cream: While the base cools, we take care of the delicious cream. We take the chocolate and chop it finely, then put it in a saucepan over low heat. We also add the cream, constantly stirring to ensure the chocolate melts evenly. It is essential to be careful not to let the cream reach the boiling point, so we keep our attention on the heat. Once the chocolate is completely melted and the mixture is homogeneous, we cover the saucepan and let the cream cool for 5-6 hours.
After the cream has cooled, we whip it until it becomes fluffy and airy, giving it a decadent appearance. We carefully unroll the base, spread an even layer of cream over the entire surface, and roll the base back up, being careful not to tear the sheet. We wrap the roll in plastic wrap and refrigerate it for at least two hours to firm up well.
In the end, we cut the ends of the roll, which will be used as "stumps on the log." We decorate the roll with the remaining cream, mimicking tree bark, so that our dessert looks like a true culinary work of art. This roll is not only tasty but also visually captivating, making it perfect for impressing guests at any celebration or special event.
Ingredients: Batter: 6 eggs 6 tablespoons water 6 tablespoons oil 6 tablespoons sugar 10 tablespoons flour 1 baking powder with sofran Cream: 400 gr chocolate 400 ml whipped cream
