Christmas Almond Trunk - Christmas Candies

Christmas Almond Trunk – Christmas Candies

Christmas Almond Trunk – Christmas Candies

The Trunk of Christmas is one of the most delicious and traditional sweets of this block. Make this cake appetizing and give more flavor to your year-end celebrations.
Your Christmas cake will be something special: a traditional pie turned into a Christmas trunk. Did you know that in certain cultures, the trunk is a symbol of good luck? So cut a slice and share it.

Ingredients:

  1. 12 gems
  2. 500 gr of sugar
  3. 12 eggs
  4. 260 grams of baking flour
  5. 80 gr. Ground almond
  6. Butter and sugar q.s.

Chocolate cream:

  1. 1 tablespoon butter
  2. 2 dl of cream
  3. 50 ml of milk
  4. 400 g of chocolate in tablet
  5. Cocoa powder q.s.

Preparation:

Preheat the oven to 200C (392F). Grease three trays with butter and line with greaseproof paper.
Beat the egg yolks with half the sugar, until a firm and homogeneous cream is obtained. Repeat with eggs and remaining sugar.
Sieve aside the flour and add the ground almond. Wrap the two creams, alternating with the flour mixture.
Christmas Almond Trunk - Christmas Candies
Distribute the preparation through the three trays and bake in the oven for 12 minutes. After that time, remove and sprinkle each tray with sugar.
Turn each tray over on a kitchen cloth and peel off the parchment paper. Let it cool down.

Chocolate cream:

Mix the butter with the cream and milk and bring to the boil, stirring until it boils. Add the chocolate, broken into pieces, and stir until a homogeneous cream is obtained. Let it cool down.

Sweep the cakes with the cream, with the chocolate cream.
Wrap one of them in the shape of a pie, wrap the second around it, forming a thicker pie and finally wrap the last one alone, forming a thinner pie. Cover the two pies obtained with the chocolate cream.
Place the thickest pie on a serving platter and cut the thinner in half. With the help of a little cream, put each half of the cut of the thinner pie, on both sides of the pie, forming a trunk. Roll a fork over the cream, along the trunks, forming veins of the bark.
Garnish to taste with motifs of your choice.

Merry Christmas and Happy New Year

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