Tree trunk

Countertop preparation:

beat eggs with sugar and salt powder until well puffed, then mix with flour, vanilla and baking powder.

put in the oven tray, lined with baking paper, the composition obtained and level it with a spoon, then put in the preheated oven at 200 ° for 8-10 min.

when it is ready, put the biscuit on a clean kitchen towel and moisten it with the syrup obtained (put 100 ml of water on the fire with the sugar until a syrup is formed, then set aside and add the rum), then roll and let it cool.

Cream preparation:

put the whipped cream on the fire, and when it starts to boil, set it aside and add the grated chocolate, mix until it melts and then leave it to cool.

when it has cooled, add the rum essence and beat with a mixer.

Assembly:

unwrap the biscuit and put more than half of the cream that we will spread evenly, and sprinkle the ground almonds on top, then roll again.

from the obtained roll we will cut the ends diagonally (not very large pieces), which we will glue in parts.

on top we will put the remaining cream and a whole almond from place to place.

put in the fridge for 2-3 hours then serve.


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