Waiting time: 10 hours
Execution time: 60 minutes
Baking time: 10 minutes
Servings: 6-10
For the sponge cake
- 100 gr. granulated sugar
- 60 gr. flour for all uses, sifted
- 30 gr. sifted cocoa
- 4 eggs separated
- 1 pinch salt
- 2 tbsp. sunflower oil
- 1 vanilla extract
- 1/2 tbsp. baking powder
- 1/2 tbsp. espresso
For the
- 200 gr. ice cream cheese, diced
- 150 gr. cream 35% fat
- 100 gr. hazelnut praline
- 25 gr. granulated sugar
- 1 vanilla extract
- 1 pinch salt
- 6 chocolates of the ambassador
For stuffing
- 5 tbsp. praline
For the praline glaze
- 200 gr. hazelnut praline
- 50 gr. hot fresh milk
- 50 gr. roasted hazelnuts beaten
For overlapping
- Ambassador chocolates
Execution method
For the sponge cake
- Preheat the oven to 180οC in the air.
- Put the flour, baking powder, cocoa, salt, espresso and crushed hazelnuts in a bowl and set aside.
- In the bucket of the mixer, add the egg whites and the sugar in portions (50 gr.) And beat until our meringue is fluffy and doubles in volume. Transfer to a bowl and set aside.
- In the bowl of the mixer that we beat our meringue, we add the yolks and the rest of the sugar (50 gr.) And we beat until they are fluffy.
- Then add the sunflower oil and vanilla and mix.
- Add the mixture of solids in portions to the mixture with the yolks and mix gently with a spatula to homogenize our ingredients.
- Incorporate the meringue in 2 portions and mix gently with a spatula to homogenize.
- Take a pan, butter it and place oil paste.
- Pour the mixture in, flatten it with the spatula and bake for 10 minutes
- Pour cocoa on a towel and put the sponge cake on the side that does not have oil paste.
- Wrap the sponge cake as it is warm on its small side with the help of our towel.
- Let our sponge cake cool to room temperature for 2 hours.
For the
- Put the sugar, the cream, the salt, the vanilla extract in the bucket of the mixer and beat with the whisk for 3-4 minutes until the mixture is well fluffed.
- Then add one by one the cubes of cream cheese and spoons, spoons of hazelnut praline and beat for 2-3 minutes until the ingredients are homogenous.
- Put the broken chocolates in our cream and mix.
- Put the cream in the fridge to tighten.
For the praline glaze
- Put the hazelnut praline in a bowl and pour in the hot milk. Whisk with a whisk until the mixture is homogeneous.
- Add the hazelnuts and stir.
For assembly
- We set a clean oil paste on our workbench.
- Carefully unroll the sponge cake and put it on the oil paste.
- With the help of a spatula, spread 2/3 of our cream on top (We keep a little cream in the bowl to decorate our trunk at the end).
- Put praline spoons in our sponge cake and roll.
- Cover the entire trunk well with cling film.
- Place the trunk in the freezer for 6 hours or overnight to tighten.
- Then smear our body with the cream we kept and put in the freezer for at least 2 hours.
- Finally, with the help of a spatula, pour the praline glaze all over the trunk.
- With the help of a fork we make lines on the surface of our trunk.
- Decorate with chocolates and leave in the fridge for 2 hours.