Christmas trunk
I know we are over Christmas, but I thought share it anyway since this recipe is basically a family member for us. Since my childhood or even earlier just I don’t know, my mother prepares the Christmas Trunk every Christmas, which is creamy inside and outside, tasty and sweet. Not only for Christmas!
You can make it from sponge cake or from homemade sponge.
For the homemade sponge:
- 4 pcs eggs
- 250 g powdered sugar
- 8 tbsp water
- 150 g flour
- 10 g baking powder
Shuffle the egg yolk with sugar to foam, add water spoon by spoon then alternately the flour with baking powder and the egg white you shuffled to foamy. Bake in a pre heated oven. While warm, roll up with dish cloth then let it cool, so it gets soft and makes the work easier later.
for the cream:
- 4 pcs egg yolk
- 100 g powdered sugar
- 10 g vanilla sugar
- 250 g margarine
- 100 g chocholate or 3 tbsp cocoa powder
- 50 g roughly chopped walnut
- 1 pc orange
- 50 g plum
- piquant jam /currant, mulberry/
Roll out the roll and smear with jam thinly. Shuffle egg yolk with sugar to foamy while you boil water in a bowl and above the steam continuously mix it to make it thick and finally let it cool. Shuffle the marge with vanilla sugar to foamy too while add melted chocolate or cocoa powder, rasped orange peel and juice, walnut and in small portions add to the egg cream. Put the 2/3 portion onto the sponge cake, sprinkle with the previously prepared bath raisin (soak 30 minutes in water, gets softer and more round), roll it tight (let the end to be at the bottom). Smear the rest of the cream to the outside of the roll and use your fork to decorate as it would be a trunk.
