Christmas trunk
Instructions
Beat the egg yolks with sugar, incorporate the egg whites and finally the flour, baking powder, salt and lemon peel.
Roll out the dough into a buttered and floured and bake for 20 minutes.
Remove from the oven and flip over a wet rag.
Brush with Amaretto di Saronno and give the shape of a scroll.
Meanwhile prepare the filling by passing through a sieve mondine and incorporating all the other ingredients.
Apply this cream on the cake Spain and roll up.
For preparing the melted chocolate and with that brush the tronchetto and get it rolling on almonds cut in small strips.
Ingredients and dosing for 4 persons
- For the pan of spain:
- 125 g of flour
- 125 g of sugar
- 5 eggs
- 1 pinch of salt
- 1 sachet of yeast
- == 1 lemon (zest)
- 1 dram of amaretto di saronno
- For the filling:
- 200 g of mondine (chestnuts peel and boil)
- 1 jar of chestnut jam
- 1 square of chocolate shavings
- 1 glass of cream
- For coverage:
- 3 squares of chocolate
- 100 g of almonds