The best Christmas cake: Stump cake

Stump cake is my favorite Christmas dessert. It is very tasty and looks nice, and at the same time it is easy to make. If you are also a fan of chocolate cakes, I’m sure you’ll like it too. So, let’s start making our best stump cake ever!

INGREDIENTS:

For the biscuit:

• 6 eggs
• 7 tablespoons sugar
• 6 tablespoons flour
• 3 tablespoons cocoa
• 1 teaspoon baking powder
• 1 sachet of vanilla sugar
• 100 ml of milk
• 100 ml of oil

For ganache:

• 400 g dark chocolate
• 400 ml of sweet sour cream

PREPARATION:

1. For the ganache cream, heat the sweet cream to boiling point, add the torn chocolate and melt it into the sweet cream while stirring. Stir until the mass becomes completely shiny and evenly dark. Cool the ganache completely with occasional stirring to make the cream thicken nicely for easier daub.
2. For the biscuit, separate the egg whites from the yolks. Mix egg yolks with sugar and vanilla sugar for a few minutes, add oil, then sifted flour with baking powder and cocoa, and gradually milk. Finally add and manually stir in the specially beaten egg whites.
3. Pour the mass into a large baking sheet over baking paper and bake in a preheated oven at 175 degrees for 15 minutes.
4. Transfer the baked biscuit together with the baking paper to a wet kitchen cloth sprinkled with sugar, carefully remove the paper, and while the biscuit is still hot, fold it into a roll together with the cloth.
5. Roll out the cooled biscuit, coat with half of the cooled cream, then carefully roll it into a roll again.
6. On each side of the roll, cut obliquely a smaller piece of different size, which will stand on the side next to the main branch of the stump. Coat everything together and secure with the rest of the cream, decorate rustically with a spoon to get the effect of real wood and decorate appropriately. Serve on a decorated platter after cooling.

Merry Christmas everyone and of course, enjoy!