Sweet date with Christmas?
Panettone, pandoro, Christmas biscuits of all kinds: what else can not miss on the table on this holiday? I would say the sweet log! It is a typical dessert of the French Christmas tradition, which has now also become part of our !
I propose it with a filling of chestnut cream and a chocolate coating! Are you curious about what it is?
Video of the Recipe
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Identity Card of the Recipe
- 292 KCal Calories per serving
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Ingrediants
For the sponge cake (biscuit dough)
- 300 g (5 medium) of eggs
- 1 pinch of salt
- 1 vanillin steak
- 75 g of rice flour
- 75 g of white flour of type 00
- 150 g + 40 g (for sprinkling) of sugar
To cover
- 300 g of chocolate ganache
For the stuffing
- 200 g of chestnut cream
- 40 ml of milk
- 200 g of Chantilly cream or fresh cream
Materials Needed
- 1 linen cloth
- Baking paper
- Baking plate
- Electric hand mixer
- Spatula
- Sharp knife
- Fork to decorate
- Platter
- Wooden ladle
- 1 colander
Preparation
- Prepare the rolled sponge cake (cookie dough). In an electric mixer, work the eggs, sugar, vanillin and a pinch of salt for a long time (for at least 10-15 minutes): the mixture must be extremely soft.
Attention
The secret to obtaining a very soft sponge cake disc is to work the eggs with the sugar for a long time!- Slowly add the two flours (rice and wheat flour) to the egg and sugar mixture, mixing everything with a wooden spoon or spatula. During this operation, it is recommended to incorporate air into the mixture, to make it as soft as possible.
- Pour the foam obtained into a baking tray suitably lined with greaseproof paper.
- Cook the mixture in a hot oven at 200 ° C for 6-7 minutes.
Attention
The surface of the cake must not turn brown!- In the meantime, distribute 40 g of granulated sugar on the surface of a linen cloth: this operation is important to prevent the sponge cake from sticking to the cloth.
- Turn the hot sponge cake over onto the sugar-sprinkled tea towel. Gently remove the parchment paper and leave to cool for 15 minutes, covering with another cloth or with a sheet of parchment paper.
- In the meantime, prepare the filling: mix the whipped cream (or Chantilly cream) with the chestnut cream until the mixture is soft.
- Wet the sponge cake with the milk.
- Fill the sponge cake with a generous layer of chestnut cream, leaving the edges uncovered.
- Roll the filled sponge cake on itself, starting with the shortest side.
- Allow the rolled up to cool in the fridge for at least an hour to compact the ingredients: in this way, it will be easier to cut the log.
- With a sharp knife, cut the ends of the roll to a thickness of about 5-7 cm.
- Move the two pieces of "trunk" to opposite sides of the roll, as if to form a branch of a tree.
- Cover the entire surface of the log with the chocolate ganache, making decorations with a fork as desired. Those who wish can improve the aesthetics of the log using the piping bag (or the pastry syringe) with the star spout.
- Serve very cold.
Alice's comment - PersonalCooker
If you don't know what to give to a friend or relative for Christmas, the log prepared with your hands could be a very sweet idea! And then served on the table, this log is an elegant delight that no one will be able to say no to. (even after a big feast).Nutritional values and Health Comment on the recipe
The Butter-free Christmas Tronchetto is the lighter version of a traditional winter dessert. It is characterized by a notable energy contribution, essentially provided by carbohydrates; lipids are also well present, while proteins are not many. The breakdown of fats is in favor of the saturated ones; cholesterol is high and fiber deficient. This dessert is NOT suitable for diet against overweight and against metabolic diseases. The average portion of Tronchetto di Natale Without Butter is about 35-45g (100-130kcal).
