Traditional Christmas Trunk

Name: Traditional Christmas Trunk
Prep time: 75 min
Cook time: 75 min
Yield: 10
Cuisine: Internacional
Ingredients: 4 eggs, at room temperature; 2 egg yolks; 1/4 cups sugar; 1 tablespoon liquid vanilla; 3/4 cups wheat flour, sifted; 3 tablespoons Margarine Light Iberia® spread without salt, melted; 1 cup raspberry jam, for filling; 1 cup raspberry, in pieces, for the filling; 1/3 cups Margarine Light Iberia® spread without salt, for bitumen; 1/4 cups cocoa powder, for bitumen; 1/4 cups powdered sugar, for bitumen

15 mins

Low

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For this Christmas season, this dessert is the ideal. Prepare this Christmas trunk based on a rich vanilla sponge cake and a creamy chocolate bitumen that thanks to its firm and smooth consistency, you can decorate it as you like.

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Ingredients

10 portions

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Preparation

Preheat the oven to 180 ° C. In a bowl, place the eggs, yolks, sugar and vanilla. Beat until they are thick, fluff and take a paler color (letter point)

Add the flour little by little and beat with enveloping movements. Add melted Light Iberia® Margarine and beat until incorporated.

Pour the mixture into a tray lined with waxed paper and bake for 12 minutes or until it is lightly browned from the edges.

Sprinkle with a little sugar, roll and let cool.

Unroll the bread and spread the strawberry jam, add the raspberries and roll again. Refrigerate for 30 minutes.

For the bitumen, mix the Light Iberia® Margarine with the cocoa and the icing sugar until it is well incorporated and a bitumen is formed.

To spread the roll with the bitumen and to pass on the same one, a fork to form the veins of trunk, to decorate with leaves of mint and some fresh raspberries. To serve.