Stump roll, simple recipe

### Easy Recipe for a Delicious Stump Roll

Stump roll, simple recipe

This delightful stump roll, rich and juicy, is filled with a mixture of cream and grillijaš (caramelized sugar ed with walnuts), a recipe passed down to me from my mother. Today, I chose to prepare it ahead of Christmas as a tribute to her; she often made it and was adept not only at baking but in all her endeavors. The cake is exquisite, both juicy and creamy, with the filling divided into two parts: one containing chocolate, which serves as the glaze, and the other a lighter cream mixed with grillijaš for the roll's filling. This dessert is perfect for various occasions, such as New Year's and Easter celebrations. No special skills or expertise are required to make this cake, as it is quite simple to prepare. Just follow the recipe.

Ingredients: simple, standing time: 25 min., total time: 70 min.

Bark

Griliash - Caramelized sugar with Walnuts

Cream:

Preparation:

Bark:

In a deep bowl, beat the eggs and sugar with a mixer on medium speed until foamy, about 10 minutes.
Add 2 full spoons of flour and baking powder, beat briefly until smooth.
Finally, add ground walnuts. and mix again briefly until uniform. Take the tray from the oven and grease it with oil or butter, cover it with baking paper that you have previously moistened.
Pour the mixture evenly, and align so that the thickness is the same everywhere.
Bake in a preheated oven at 170°C for about 15 - 20 minutes, it depends on the oven!
When the crust is ready, take it out and let it cool for 5-7 minutes.
Transfer the crust with the paper to a damp cloth and remove the baking paper and immediately roll it into a roll and let it cool while you make the grilliash.

Griliash:

Pour the sugar into a small saucepan and stir over low-moderate heat until the sugar melts and caramelizes, stirring constantly, reduce the heat if necessary.
Add the walnuts that you have chopped into chunks or halves and mix with the caramelized sugar, quickly until combined over a low-moderate heat.
Turn off the heat, and pour the mixture onto baking paper in a plate and let it cool completely about 15 - 20 minutes. You have completed the grilliash., set aside.

Cream:

Beat eggs with sugar until foamy for about 10 minutes.
Switch to steaming the beaten eggs with sugar and stir constantly for about 20 minutes until the sugar is absorbed and the cream becomes thick.
Leave the cream to cool for about 10-15 minutes.
During this time, whip the cold butter that you have cut into cubes into a foam. When done, set aside.
In a super chopper, put the pieces of grillijash (you need to cut them into smaller pieces) and grind them as small as you can. Set aside.
Melt the chocolate with 2 spoons of oil in a steamer, stirring constantly. Cool melted chocolate for about 5 minutes.
When you have finished all the steps for the cream, take the bowl with the beaten eggs and sugar and gradually add in the butter and mix until well combined.
Divide the cream into two equal parts.
In one part you will put the grinded grillijash (caramelized sugar and walnuts) and in the other part you will put the melted chocolate, mix everything well.
Leave the chocolate cream to cool.

Assamble Roll:

Unwrap the cooled roll and coat the entire surface of the roll with walnut cream (grillijash and eggs). Smooth the filling with a knife and flatten it. Carefully roll up the roll.
Cut the ends on both sides about 2 cm thick.
Put those parts on top of the tree so that they look like the branches of a tree.
Now cut diagonally the thicker part of the roll with a thickness of 6-7 cm, place that part next to the roll so that it looks like a thicker branch.
With the help of a small spoon, apply the chocolate cream to a thicker layer and smooth it out.
Cover the edges of the roll in the same way as the imitation of wood (but on the side so that the wood can be seen and the thickened branch of the roll must be covered).
Now take a fork and make patterns on the roll as if it were a real tree.
For decoration, you can use currants and mint leaves.
Put the roll in the fridge to harden well, minimum 3-4 hours or overnight.
Serve a treat with coffee or tea.

Buon appetito!

NOTE:

The original stump cake goes with walnuts, but if you want, you can also do it with roasted and shelled hazelnuts.
I followed my mother's original recipe as it is and used dark chocolate for cooking, and if you like milk chocolate you can add it, but in my opinion it is better to use darker chocolate, less sugar, and the taste is perfect! If you really decide on milk chocolate, then you should reduce the sugar in the cream by at least 60 g, because milk chocolate is already sweetened by itself.
For decoration, you can use white chocolate drops, blueberries, chokeberry or other less berry fruits. As a decoration, you can use powdered sugar as an imitation of snow, as you wish, so be a little creative with your ideas.