Stump roll, simple recipe

Updated: Jul 6

This delightful stump roll, rich and juicy, is filled with a sumptuous mixture of cream and grillijaš, which is a traditional treat made from caramelized sugar and finely chopped walnuts. This cherished recipe has been lovingly passed down to me from my mother, who had an incredible knack for baking and a passion for creating delightful dishes that brought joy to our family. Today, in a heartfelt tribute to her memory and culinary legacy, I have chosen to prepare this exquisite cake ahead of the Christmas festivities, a time when family gatherings and shared meals bring everyone together.

About Stump roll

The cake itself is nothing short of a masterpiece, embodying a perfect balance of flavors and textures. It is both juicy and creamy, making it a delightful indulgence for anyone who takes a bite. The filling is thoughtfully divided into two distinct parts: one part features a rich chocolate mixture that serves as a glossy glaze, adding a touch of elegance and decadence. The other part consists of a lighter, airy cream that is beautifully combined with the grillijaš, creating a harmonious blend of sweetness and nuttiness that complements the overall flavor profile of the roll.

This dessert is not only a seasonal favorite but also a versatile treat that fits perfectly into various celebrations throughout the year, such as New Year's festivities and Easter gatherings. Its appeal lies in its ability to evoke fond memories and create new ones, as it is often the centerpiece of our family dessert table during these joyous occasions.

Preparation

One of the most remarkable aspects of this stump roll is that it does not require any special skills or expertise to prepare. The recipe is straightforward and accessible, making it an excellent choice for both novice bakers and seasoned chefs alike. By simply following the step-by-step instructions, anyone can recreate this delightful cake in their own kitchen, ensuring that the tradition continues for future generations.

Conclusion

As I prepare the ingredients and gather my tools, I can almost hear my mother’s voice guiding me through the process, reminding me of the little tips and tricks that make this cake truly special. From the careful caramelization of the sugar to the gentle folding of the cream, each step is infused with love and nostalgia, making the act of baking this stump roll a deeply personal experience. In every slice, I hope to capture not just the flavors of my childhood but also the warmth and joy that my mother brought into our home through her cooking.

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!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

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.