A Tronco de Natal is a traditional Portuguese Christmas dessert also known as a Yule log or Christmas log. This delightful treat is a staple on many Portuguese Christmas tables. It’s shaped and decorated to resemble a log, symbolizing the Yule log tradition. In Portugal, it’s enjoyed during the holiday season as a sweet and symbolic indulgence. It’s a delicious way for families and friends to celebrate and share the joy of Christmas together.
Ingredientes – 12 Doses | Ingredients – 12 Portions
Pão de ló (sponge cake):
- 400 g de açúcar (400g of sugar)
- 260 g de farinha de trigo (260g of wheat flour)
- 1 c. de chá de fermento (1 tsp of yeast)
- 7 ovos (7 eggs)
- 180 g de óleo (180g of oil)
- 200 ml de água morna (200ml of warm water)
Recheio (filling):
- 1 lata de creme de leite (1 tin of double cream)
- 1 lata de leite condensado cozido (1 tin of cooked condensed milk)
- 30 g de manteiga (30g of butter)
Ganache cobertura (frosting):
- 400 g de chocolate culinário 70% cacau (400g of dark cooking chocolate 70% cacau)
- 170 g de creme de leite (170g double cream)
- 150 g de manteiga (150g of butter)
- 30 g de mel (30g of honey)
Preparação | Preparation
Pão de ló (sponge cake):
1 – Bata bem os ovos com o açúcar. (Beat the eggs well with the sugar.)
2 – Junte o óleo, seguido da água quente. (Add the oil, followed by the hot water.)
3 – Misture a farinha com o fermento e gradualmente acrescente o preparado anterior. (Mix the flour with the yeast and gradually add it to the previous mixture.)
4 – Bata as claras em castelo. (Whip cream into peaks.)
5 – Junte os dois preparados e envolva-os um no outro. (Add the two mixtures and fold together.)
6 – Num tabuleiro forrado com com papel vegetal de cozinha, distribua a massa uniformemente. (Spread the dough evenly on a baking tray lined with greaseproof paper.)
7 – Levar ao forno pré-aquecido a 160ºC por aproximadamente 30 min. (Bake in a preheated oven at 160ºC for approximately 30 minutes.)
Recheio (filling):
1 – Numa caçarola em lume brando junte o creme de leite e o leite condensado cozido. Misture bem durante 5 minutos, se for preciso utilize uma varinha mágica. (In a saucepan over a low heat, add the cream and the boiled condensed milk. Mix well for 5 minutes, using a hand blender if necessary. )
2 – Retire o bolo do forno, deixe repousar por 5 minutos e a seguir vire o bolo para cima de um pano de cozinha. (Remove the cake from the oven, leave to stand for 5 minutes, then turn the cake out onto a kitchen towel.)
3 – Barre todo o bolo com o recheio e com a ajuda do pano enrolar o bolo. (Spread the filling all over the cake and roll it up with the cloth.)
4 – Com o pano preso ainda à volta do bolo deixe arrefecer por complete. (With the cloth still wrapped around the cake, leave it to cool completely.
Ganache cobertura (frosting):
1 – Junte todos os ingrediente numa caçarola em banho maria e misture todos os ingredientes. (add all the ingredients to a saucepan in a bain marie and melt all the ingredients together.)
2 – Retire do lume e deixe arrefecer à temperatura ambiente. (Remove from the heat and leave to cool at room temperature.)
3 – Quando o bolo e a ganache estiverem à temperatura ambiente, barre a cobertura de ganache por cima do tronco. (When the cake and ganache are at room temperature, spread the ganache icing on top of the log.)
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