Portuguese Christmas Trunk
I have been planning to post this great Christmas dessert that I call Portuguese Christmas Trunk because it is made with Portuguese traditional ingredients: almonds and eggs, and it is a great option for those looking for gluten and lactose-free light desserts.
I could also call it a Christmas Macaron because it is nothing more than a huge macaron. 🙂 I tried it for the first time, two Christmas ago, and I simply loved it! It is not my original recipe, so I am giving credit to http://www.docesregionais.com/torta-com-amendoa-e-ovos-moles/.
INGREDIENTS
For the Pastry
1 tsp zest of an orange
150 g peeled and sliced almonds
200 g sugar
6 whites
For the Filling
6 tbsp sugar
6 tbsp water
6 egg yolks
Confectioner’s sugar to sprinkle
A few whole almonds, toasted if you wish, to garnish.
PREPARING THE PORTUGUESE CHRISTMAS TRUNK
Preheat oven to 350 F.
Beat the whites to peaks and add the sugar little by little. Shred the almonds coarsely in a food processor and add them carefully to the whites (don’t beat), together with the orange zest. Lay this mixture in a baking sheet lined with parchment paper and greased with butter. Bake it for about 25 minutes.
Meanwhile, prepare the filling. Boil the sugar with water for about 5 minutes. Let it cool down a little. Beat the egg yolks and add them, always stirring until it thickens. Be careful, do not overcook!
When the pastry is ready, let it cool down a little. Lay a tea towel on the counter, sift a light layer of confectioner’s sugar on it, and lay the pastry on. Spread the filling and roll it over with the help of the tea towel. Decorate with more confectioner’s sugar and roasted almonds.
Enjoy your Portuguese Christmas Trunk.
Merry Christmas!
