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Countertop:

Put eggs with sugar and vanilla in the mixer and mix them for about 20-25 minutes until they triple in volume. We put the flour spoon by spoon (with a wooden spoon) stirring from the bottom up, taking care that the pandispan does not let go but remains strong. We spread in the oven tray lined with parchment sheet, and with a fork we make a zig zag in the middle to the bottom and then level it nicely. Bake at 175 degrees for 20-25 minutes (do not bake). Remove on a well-squeezed wet towel, put the pandispan with the parchment sheet and leave it on the towel for 5 minutes and then while it is warm, using the towel, roll it. Allow to cool to room temperature then let cool.

We make the cream in advance as follows:

Put the milk and cream on the fire in a larger bowl, melt the chocolate in it. Mix eggs with sugar and essences, then flour and pour thinly into the milk. Let it thicken for about ten minutes and then let it cool. When it has cooled, make the cream butter and then mix it with the chocolate composition. Let it cool again.

Ten minutes before filling the roll, bring the cream into the house and leave it at room temperature. We take the top, unroll it and then grease it with cream. Roll again, cut a piece from which we make a smaller stump and cover with chocolate. Decorate with chocolate flakes and, if desired, with ornaments (mushrooms, fir trees).



1. Separate eggs. Beat the egg whites and add 1/2 of the amount of sugar, rub the yolks with the rest of the sugar and 2 tablespoons of water until they become a frothy cream. The flour is mixed with cocoa and easily incorporated into the egg yolk mixture, parallel to the beaten egg whites. The resulting composition is placed in a greased and floured tray and baked for 8 minutes in the preheated oven.

2. Put a clean kitchen napkin on the board and dust with powdered sugar. Over we turn the countertop in the tray and roll. Cover with a well-moistened kitchen towel and leave until cream is prepared.

3. Household chocolate is broken into pieces and melted in a bain-marie. From sugar we make a syrup with enough water to pass over sugar. Mix the yolks with the mixer, then, little by little, add the syrup over the yolks. Stir until the composition has cooled. Incorporate butter and melted chocolate. The obtained cream is placed in a clean bowl and covered with a napkin.

4. Slightly remove the worktop from the kitchen towel and grease it with butter cream and roll again. Cut the edges of the cake nicely.

5. Prepare the cream to cover the cake: put the chocolate in a bowl and melt in a bain-marie. Separately put the whipped cream to boil until it boils, then pour over the melted chocolate and beat with a whisk or mixer until thickened. Add the butter and mix well until we have a fine composition. Allow to cool and then decorate the cake in such a way as to mimic the trunk of a tree.

6 From the marzipan table, leaves are made, using green food coloring, berries, using red coloring or as our imagination urges every housewife. Keep cold for about 3 hours.

Place the "Buturuga" cake on a plate and serve sliced ​​and accompanied by a dry white wine.


Stump - Recipes

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Stump cake tree trunk cake recipe with chocolate cream and grill (krantz) with caramelized nuts

Stump cake cake recipe tree trunk with chocolate cream and grill (krantz) with caramelized nuts. Christmas or Yule Log Cake recipe. How to assemble and decorate a stump cake?

An old recipe from my grandmother's notebook. A festive cake, with grilias cream (crant, krantz) with praline nuts and dressed in chocolate cream with butter. A gala cake we eat for birthdays or Christmas. In the past, it was decorated "old school" with meringue mushrooms, fondant lizards and green colored sugar, which mimics the muscles of trees.

The French call it Buche de Noel and the English call it Yule Log Cake.

In fact, it is a roll of a walnut dough (which contains only 20 g of flour), filled with a vanilla cream with butter and caramelized nuts and wrapped on the outside with a chocolate cream. Both creams have a common base and are easy to prepare.

This stump cake & # 8211 tree trunk (in this version) is one of the cakes of my childhood. It reminds me of the birthdays of my cousin, whose grandmother used to make her stump cake every year, being her favorite.

From the age of 15-16, I also make this fine and sweet cake that has been on the Christmas table for years. Let's face it, it fits perfectly.

This year I missed this cake faster, so I decided to make it today, on the occasion of my birthday. Of course, Oana and her husband were at the festive table and we finished and decorated the cake together. Oana he decided to give it a modern touch and started picking the last autumn popcorn from the garden. It came with a palm full of fresh and colorful flowers, perfect to decorate it stump cake & # 8211 tree trunk.

From the ingredients below I got a stump cake & # 8211 tree trunk enough for 12-15 people.


Cake top recipes

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Buturuga cake

Here is another recipe sent to our contest by Gaby_gabytza: Stump cake. Participate with your holiday recipes here.

ingredients

Countertops
6 eggs
300 g powdered sugar
1 tablespoon oil
200 g flour
cream
100 g cream cheese
100 g cheese
2 sachets of vanilla sugar
300 ml fresh
2 tablespoons blackberry jam
decoration
200 ml fresh
1 envelope nescafe

Method of preparation

Separate the egg whites from the yolks. Whisk the egg whites with 100 g of sugar. Mix the yolks with the rest of the sugar until a cream is formed. Mix the yolks with the whites. Lightly add a tablespoon of flour and mix after each and at the end add a tablespoon of oil. We overturn in the tray (I used the stove tray) lined with baking paper and put it in the oven until it passes the toothpick test. Remove the warm worktop and place it on a damp towel. Then roll it in a towel and let it cool.

Mix the cheese with the sachets of vanilla sugar and whipped cream until it becomes a cream. Add the cream cheese. After mixing them well, add the blackberry jam and mix a few more times lightly with a spoon.

Remove the top from the towel and grease it with cream. We take the edge of the countertop and start rolling it, lightly pressing the countertop while we run. After I rolled it well, I put it in the fridge for 10 minutes.

Mix the bag of nescafe with 1 teaspoon of milk and pour it over the whipped cream.

Remove the cake from the fridge and grease the whole surface with whipped cream. With the help of a fork we make some dashes on top to give the appearance of a stump (I cut the ends of the cake and added it on the edges to look more like a stump)


Buturuga cake

Here is another recipe sent to our contest by Gaby_gabytza: Stump cake. Participate with your holiday recipes here.

ingredients

Countertops
6 eggs
300 g powdered sugar
1 tablespoon oil
200 g flour
cream
100 g cream cheese
100 g cheese
2 sachets of vanilla sugar
300 ml fresh
2 tablespoons blackberry jam
decoration
200 ml fresh
1 envelope nescafe

Method of preparation

Separate the egg whites from the yolks. Whisk the egg whites with 100 g of sugar. Mix the yolks with the rest of the sugar until a cream is formed. Mix the yolks with the whites. Lightly add a tablespoon of flour and mix after each and at the end add a tablespoon of oil. We turn over in the tray (I used the stove tray) lined with baking paper and put it in the oven until it passes the toothpick test. Remove the warm worktop and place it on a damp towel. Then roll it in a towel and let it cool.

Mix the cheese with the sachets of vanilla sugar and whipped cream until it becomes a cream. Add the cream cheese. After mixing them well, add the blackberry jam and mix a few more times lightly with a spoon.

Remove the top from the towel and grease it with cream. We take the edge of the countertop and start rolling it, lightly pressing the countertop while running. After I rolled it well, I put it in the fridge for 10 minutes.

Mix the bag of nescafe with 1 teaspoon of milk and pour it over the whipped cream.

Remove the cake from the fridge and grease the whole surface with whipped cream. With the help of a fork we make some dashes on top to give the appearance of a stump (I cut the ends of the cake and added it on the edges to look more like a stump)


Ingredients for the recipe for stump cake, cocoa roll with ness cream

  • For the roll sheet: 4 eggs, 80 g sugar, 80 g flour 25 g cocoa, a teaspoon of vanilla extract, a pinch of salt
  • For the cream: 125 g mascarpone, 125 g whipped cream, 50 g powdered sugar, 1 tablespoon cocoa, 1 tablespoon ness and 1 teaspoon coffee essence
  • For the icing: 100 g dark chocolate, 50 g milk chocolate, 25 g butter 100 ml whipped cream

How do we prepare the recipe for stump cake, cocoa roll with ness cream?

I lined a 30/40 cm tray with baking paper.

How to make a roll sheet

I put whole eggs in a bowl and mixed with salt, then I added sugar and mixed at high speed for about 15 minutes. I mixed the flour with cocoa and sifted them over the mixture with eggs and mixed with a spatula with light movements, by turning, from bottom to top.

We never mix with circular motions because we will lose the air from the eggs and having no other growth agent we risk not growing our dough.

We put the composition obtained in the tray and level it as evenly as possible. Bake for about 12 minutes in the preheated oven at 180 degrees.

After baking, remove the roll sheet from the tray and turn it over on a kitchen towel, perfectly clean, on which we sprinkled a little caster sugar (so that the roll does not stick to the towel) carefully peel off the baking sheet and then transfer the roll sheet turning it over on another baking sheet.

Roll immediately, together with the baking paper, leave in this position until it cools completely.

How to make mascarpone cream?

For the cream, I put all the ingredients (mascarpone cream and whipped cream must be very cold in the fridge & ndash I put the bowl and paddles of the mixer in the freezer for 15 minutes, so I guarantee that my cream will not be cut) in a bowl and mix until we get a fluffy cream.
For the icing, melt in a bain marie, in cream for whipped cream, chocolate and butter and mix well /

Assembly method for the recipe for Cake stump, cocoa roll with ness cream

Gently unwrap the roll sheet and put the cream in a layer as uniform as possible. We roll it tightly and place it with the closing part underneath, on a tray.

Let it cool for an hour and then cut it into 2 unequal parts, cut obliquely. We also cut the ends of the roll obliquely and attach the small part to the side of the larger part, giving it the appearance of a stump.

We glaze it with chocolate and then with a toothpick or bamboo stick for skewers we make streaks like a tree bark.
I decorated it with autumn leaves and flowers. Let my soul rejoice, not only the taste buds .. & # 128522

Thank you for your patience and attention.

The average grade given by the jury for this recipe is 10 with congratulations!

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Stump cake, cocoa roll with ness cream, simple recipe


Cake “Stump with nuts and dried fruits” - an original dessert, easy to prepare and how beautiful it looks in portions!

The “Stump with nuts and dried fruits” cake is a very easy and simple dessert to prepare, but the result is an exceptional one, which will pleasantly surprise you. Even if you have not prepared cakes so far, this recipe is a successful and successful one.

It is a special cake with a sweet-sour taste. The cake contains 4 types of fillings: prunes, raisins, dried apricots and walnuts. It is a very beautiful and colorful cake, consistent, with delicious sour cream, a delicacy that should not be missing from the holiday table.

Countertop ingredients

- 0.5 teaspoon of baking soda

Ingredients for the filling

Cream ingredients

Method of preparation

1. Filling. You can prepare the filling in advance: pour hot water over the dried fruit and scald them.

2. Put the nuts and dried fruits through the mincer or grind them in a food processor, separating all the fruits. If the fruit mixture is dense, then you can add hot water and make a mixture like jam. I mixed the walnuts with the prunes.

3. The dough. Mix the egg with the sugar and cream, add the baking soda and the flour.

4. You need to get a soft dough that does not stick to your hands.

5. Divide the dough into 8 balls. Spread each ball of dough in a cake, grease it with prunes and roll it into a roll. Make 2 rolls with prunes, 3 rolls with dried apricots and 3 rolls with raisins.

6. Bake the rolls at a temperature of 180 degrees until golden brown. Allow to cool and cut into pieces.

7. Cream. Beat the cream with the sugar. Wallpaper a food bowl with a deep foil or a removable form, grease the foil with cream and place the cut rolls in layers, grease each layer with cream cream.

8. Refrigerate the cake overnight. In the morning, turn the shape and you will get an extraordinary cake.


Ingredients for the recipe for stump cake, cocoa roll with ness cream

  • For the roll sheet: 4 eggs, 80 g sugar, 80 g flour 25 g cocoa, a teaspoon of vanilla extract, a pinch of salt
  • For the cream: 125 g mascarpone, 125 g whipped cream, 50 g powdered sugar, 1 tablespoon cocoa, 1 tablespoon ness and 1 teaspoon coffee essence
  • For the icing: 100 g dark chocolate, 50 g milk chocolate, 25 g butter 100 ml whipped cream

How do we prepare the recipe for stump cake, cocoa roll with ness cream?

I lined a 30/40 cm tray with baking paper.

How to make a roll sheet

I put whole eggs in a bowl and mixed with salt, then I added sugar and mixed at high speed for about 15 minutes. I mixed the flour with cocoa and sifted them over the mixture with eggs and mixed with a spatula with light movements, by turning, from bottom to top.

We never mix with circular motions because we will lose the air from the eggs and having no other growth agent we risk not growing our dough.

We put the composition obtained in the tray and level it as evenly as possible. Bake for about 12 minutes in the preheated oven at 180 degrees.

After baking, remove the roll sheet from the tray and turn it over on a kitchen towel, perfectly clean, on which we sprinkled a little caster sugar (so that the roll does not stick to the towel) carefully peel off the baking sheet and then transfer the roll sheet turning it over on another baking sheet.

Roll immediately, together with the baking paper, leave in this position until it cools completely.

How to make mascarpone cream?

For the cream, I put all the ingredients (mascarpone cream and whipped cream must be very cold in the fridge & ndash I put the bowl and paddles of the mixer in the freezer for 15 minutes, so I guarantee that my cream will not be cut) in a bowl and mix until we get a fluffy cream.
For the icing, melt in a bain marie, in cream for whipped cream, chocolate and butter and mix well /

Assembly method for the recipe for Cake stump, cocoa roll with ness cream

Gently unwrap the roll sheet and put the cream in a layer as uniform as possible. We roll it tightly and place it with the closing part underneath, on a tray.

Let it cool for an hour and then cut it into 2 unequal parts, cut obliquely. We also cut the ends of the roll obliquely and attach the small part to the side of the larger part, giving it the appearance of a stump.

We glaze it with chocolate and then with a toothpick or bamboo stick for skewers we make streaks like a tree bark.
I decorated it with autumn leaves and flowers. Let my soul rejoice, not only the taste buds .. & # 128522

Thank you for your patience and attention.

The average grade given by the jury for this recipe is 10 with congratulations!

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Stump cake, cocoa roll with ness cream, simple recipe


Stump cake with chocolate cream

Stump cake with chocolate cream and mascarpone, a simple and quick recipe, made from roll sheet and cream with chocolate, whipped cream and mascarpone.

It is a fine cake, which can be ready in just a few hours, with a simple or more complex decoration, as you like. For decoration I used an easy to prepare cream, with chocolate, whipped cream and mascarpone.

We will use mascarpone cream with whipped cream and chocolate, click on the picture above to find the complete recipe. Set aside 1/3 of the cream, which we will use for decoration. In the rest of the cream add 50 g of chocolate drops (or nuts, hazelnuts, ground almonds).

We mix and we are going to fill the roll. We also use 50 g of raisins and a spoonful of candied fruit.

We will use half of the cream for each roll sheet, we will put more in the middle, we will leave an edge of about 2 centimeters, which will be covered when we roll the sheet.

Sprinkle with raisins and candied fruit, then roll the sheet very carefully. Place the roll in the sheet in which we baked it and put it in the fridge, leave it for at least 3 hours. We will do the same with the other roll sheet.

Cut both ends of the roll obliquely, and cut the other roll into 2-3 pieces to form the trunk. See in the video recipe how I do everything.

Decorating the cake

We are going to decorate the cake. I preferred to use a kitchen knife, you can use a spatula or a spoon, as you prefer. We spread a uniform layer, carefully we will form a texture similar to that of the bark or, if not, we can give this shape using a fork.

We place various decorations on top, I decorated it with leaves and popcorn from sugar paste. Find here more recipes with sugar paste.

That's all, we have a good-looking and delicious cake ready in just a few hours, without much work. I invite you to try the stump cake recipe.

I leave below the video recipe, to see closely how I prepare the cake:


Video: Νέα Σελήνη Σεπτεμβρίου Το Απροσδόκητο Είναι Προορισμένο να Συμβεί (August 2022).