Snow-covered Stump

Name: Snow-covered Stump
Ingredients: 4 eggs; 3 tablespoons of warm water; 120g of sugar; 90g of flour; 30g of cornstarch (epifin); 300g of frozen raspberries; 150g of sugar; a few mint leaves; 100g of white chocolate; 80ml of liquid cream; 400ml of liquid cream; 4 tablespoons of powdered sugar mixed with vanilla powder.

Desert - Snow-covered Stump by Filofteia N. - Recipia

To prepare a delicious chocolate and raspberry roll, start by making the sponge. In a large bowl, beat the eggs together with the sugar and a pinch of salt, adding a few tablespoons of warm water. Use an electric mixer to achieve a white and fluffy foam, which will give a light structure to your sponge. Begin to gradually incorporate the sifted flour mixed with baking powder, being careful to gently fold with a spatula to avoid losing air in the mixture. When everything is well combined, pour the batter into a baking tray lined with parchment paper. Preheat the oven to 180 degrees Celsius and bake the sponge for 10-12 minutes, until it becomes slightly golden and elastic to the touch. When ready, remove it from the oven and cover the tray with a clean, slightly damp towel to prevent it from drying out. Let it cool slightly, then carefully roll it up to give it the desired shape. Meanwhile, prepare the raspberry sauce. In a pan, add the raspberries (either fresh or frozen) along with the sugar. Heat over low heat, stirring occasionally, until the sugar completely melts and the raspberries become soft. Use an immersion blender to turn the raspberries into a fine sauce, then strain it through a fine sieve to remove the seeds. Once the sponge has cooled, lightly soak it with the raspberry sauce, reserving a few tablespoons for serving. In another bowl, heat the 80 ml of cream and pour it over the broken chocolate pieces. Mix well with the immersion blender until you achieve a creamy consistency. Refrigerate the chocolate cream for about 30 minutes. Meanwhile, whip the cream until it becomes firm. Take a third of the whipped cream and mix it with the well-chilled chocolate cream to create a delicious filling. Place fresh raspberries in the center of the roll, then spread the chocolate and cream filling. Carefully roll the sponge, being careful not to break it. After forming the roll, decorate it with the remaining whipped cream, fresh raspberries, and a few mint leaves for a vibrant look. Let the roll chill in the refrigerator for at least 4 hours to set and meld the flavors. When ready, slice and serve with the reserved raspberry sauce. This roll is not only a sophisticated dessert but also an explosion of flavors that will delight any taste buds. Enjoy!

Ingredients

4 eggs
3 tablespoons of warm water
120g of sugar
90g of flour
30g of cornstarch (epifin)
300g of frozen raspberries
150g of sugar
a few mint leaves
100g of white chocolate
80ml of liquid cream
400ml of liquid cream
4 tablespoons of powdered sugar mixed with vanilla powder.

Snow-covered Stump

Ingredients

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