![tronchetto](../images/cakes-sweets/tronchetto-natale/tronchetto-10.jpg) | at first prepare pan di spagna, using a flat and triangular baking pan the recipe is step-by-step explained and photographed |
it will be necessary to make homemade pan di spagna as it should be cut while hot, for taking the typical shape of tronchetto | ![homemade pan di spagna for tronchetto di natale](../images/cakes-sweets/tronchetto-natale/tronchetto-natale-make.9.jpg) |
![rolling pan di spagna](../images/cakes-sweets/tronchetto-natale/tronch12.jpg) | for giving the shape use an oven paper or a just moistened towel: lay on it a part of pan di spagna and roll gently |
let the pan di spagna cool completely before filling | ![cool pan di spagna](../images/cakes-sweets/tronchetto-natale/tronch13.jpg) |
![whisking cream with vanila sugar](../images/cakes-sweets/tronchetto-natale/tronch11.jpg) | start preparing the stuffing by whisking cream with vanilla sugar |
cut to small pieces the crystallized chestnuts or buy already cut | ![cutt chestnuts](../images/cakes-sweets/tronchetto-natale/tronch14.jpg) |
![tronchetto stuffing](../images/cakes-sweets/tronchetto-natale/tronchetto-stuffing.15.jpg) | soak chestnuts into brandy |
prepare glossy, it should be at room temperature while using | ![prepare glossy](../images/cakes-sweets/tronchetto-natale/tronch16.jpg) |
![tronchetto glossy](../images/cakes-sweets/tronchetto-natale/tronchetto-glossy.17.jpg) | add cream and sugar to chocolate and melt |
stir well for obtaining a smooth and uniform glossy | ![tronchetto glossy](../images/cakes-sweets/tronchetto-natale/tronchetto-glossy-18.jpg) |
![whisk albumens](../images/cakes-sweets/tronchetto-natale/tronch19.jpg) | whisk albumens of two eggs |
add whisked cream, egg and chestnuts | ![add whisked cream and chestnuts](../images/cakes-sweets/tronchetto-natale/tronch20.jpg) |
![pan di spagna](../images/cakes-sweets/tronchetto-natale/tronch21.jpg) | take the pan di spagna. By now it should have the required shape |
spread the filling | ![stuff tronchetto](../images/cakes-sweets/tronchetto-natale/tronchetto-stuff-22.jpg) |
![rolling pan di spagna](../images/cakes-sweets/tronchetto-natale/tronch23.jpg) | roll gently the pan di spagna |
coat tronchetto with aluminum paper and put into the freezer for at last 1 hour | ![coating tronchetto](../images/cakes-sweets/tronchetto-natale/tronch24.jpg) |
![cooking tronchetto di natale](../images/cakes-sweets/tronchetto-natale/tronch25.jpg) | take the tronchetto after 1 hour, it should be already hard |
cut the tops as shown: they will be the branches of our tonchetto | ![preparing tronchetto](../images/cakes-sweets/tronchetto-natale/tronch26.jpg) |
![preparation phase tronchetto](../images/cakes-sweets/tronchetto-natale/tronchetto-phase-4-27.jpg) | by cutting the pieces pay attention to the shape of dish where you put the tronchetto on |
now glaze,pay attention to use glossy at room temperature, or, if hot, it will make the stuffing melted | ![glazing tronchetto di natale](../images/cakes-sweets/tronchetto-natale/tronchetto-natale-glazing-28.jpg) |
![tronchetto](../images/cakes-sweets/tronchetto-natale/tronch29.jpg) | f or glazing use a wooden spoon or of moistened silicon then strip the tronchetto with a fork, for giving the shape |
only by serving dress with cream and chestnutsMerry Christmas | ![tronchetto di natale](../images/cakes-sweets/tronchetto-natale/tronch30.jpg) |