A recipe to finish your Christmas lunch or dinner with an Italian dessert. The tronchetto di Natale is a very nice and attractive cake, that you can decorate according to your taste.
I wish you all a Happy and Joyful Christmas with your family and friends!
Ingredients
125 gr all-purpose flour
125 gr sugar
4 eggs
15 gr baking powder
1 vial of vanilla or almond aroma
Filling
250 ml vegetable cream (or the normal one, if you prefer)
soft fruits or blueberries
Alchermes (or another type of liquor used to moisten cakes)
Cover
250 gr ricotta
250 gr mascarpone
125 gr Nutella
Procedure
1. Preheat the oven to 180 degrees
2. Prepare the pasta biscotto:
- separate the egg whites from
the yolks. Beat the whites to stiff peaks
(add just a pinch of salt, this will help you)
- mix well yolks and sugar, then
add gently the sifted flour with the baking
powder; stir well
- fold in the egg whites (stir
gently without deflating the whites).
- Pour the mixture in the oven tray, that you will have previously covered with parchment paper.
- Put in the oven and bake for 12 minutes (No more, no less)
3. As soon as the pasta biscotto is ready, take it out of the oven and wrap it in a clean and humid dishcloth (Carefully removing the paper).
4. Let it cool for at least 30 minutes.
5. In the meantime, prepare the cover: mix well ricotta, mascarpone and Nutella (you can ''color'' the cream adding some cocoa powder). Put in the fridge.
Tip: try not to finish the cream before covering the log ;)
6. Whip the cream.
7. Unroll the base. Sprinkle it with alchermes/liquor. Spread the whipped cream and sprinkle with blueberries.
8. Roll it carefully.
9. Lay in a plate. Cut diagonally across one end. You can use the cut piece to simulate a broken branch.
10. Cover with the cream (ricotta, mascarpone, Nutella). Make the wood grain with the tines of a fork.
Tip: Decorate it with holly or according to your taste.
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