Tronco de Natal — Teleculinária’s Food-Processor Version
This recipe reproduces Teleculinária’s food-processor version: a six-egg flour-and-sugar roulade filled and coated with butter, chocolate powder and two egg yolks. It is one specific formula, not the definition of every Portuguese Tronco de Natal. 24Kitchen’s version uses almonds, brown sugar, seventeen eggs and an egg-yolk sweet, demonstrating that the name covers markedly different compositions.
- Yields
- 6 servings, as published
- Prep
- 50 minutes, as listed by the source
- Cook
- 50 minutes in the summary; the method says to bake for about 30 minutes
- Total time
- 1 hour 40 minutes, as published; plus an unstated refrigeration period
Ingredients
- 200 g / 7.1 oz Wheat flour
- 200 g / 7.1 oz Sugar for the sponge
- 6 Large eggs
- 1 heaped dessertspoon Baking powder
- 1 Small strip of lemon peel
- as needed; amount not stated Margarine for greasing
- as needed; amount not stated Sugar for dusting the cloth
- 1 sheet to line the baking tray Baking parchment
- 250 g / 8.8 oz Butter
- 200 g / 7.1 oz Sugar for the cream
- 100 g / 3.5 oz Chocolate powder
- 2 Pasteurised egg yolks; the source states only ‘egg yolks’
- as needed; amount not stated Fios de ovos (egg threads) for optional decoration
Method
Grease a sheet of baking parchment with margarine and use it to line a baking tray. Heat the oven to 180°C / 350°F.
Put the 200 g / 7.1 oz sponge sugar and lemon peel into the processor bowl. Process for 1 minute, moving progressively through speeds 7, 8 and 9.
Add the six eggs, baking powder and flour. Process for 1 minute at speed 6, stopping halfway to scrape down the bowl.
Pour the batter into the tray and bake for approximately 30 minutes. Test with a skewer. Turn out onto a kitchen cloth dusted with sugar and remove the parchment. Roll with the cloth, carefully open it again, and leave until lukewarm.
Wash and dry the processor bowl. Add the 200 g / 7.1 oz cream sugar and process for 1 minute at speed 9.
Add the two pasteurised yolks, chocolate powder and butter. Process for 20 seconds at speed 6, scrape down the bowl, then process for another 20 seconds at speed 6.
Spread half the cream over the cake and roll it using the cloth. Remove the cloth, cut off one end and place it on top of the roll to form a branch. Coat with the remaining cream, refrigerate, and serve decorated as desired, for example with fios de ovos.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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