Best 3 Gypsy Arm Brazo Gitano Recipes
Indulge in the delightful Gypsy Arm (Brazo Gitano) experience, a traditional rolled sponge cake filled with a velvety custard or whipped cream filling. This exquisite dessert, also known as Brazo de Gitano in Spanish, boasts an enchanting cylindrical shape reminiscent of a gypsy's arm, hence its captivating name.
Embark on a culinary journey with three delectable Gypsy Arm recipes, each offering a unique taste sensation. The Classic Gypsy Arm recipe embodies the essence of this timeless dessert, featuring a tender sponge cake enveloping a luscious custard filling. For a lighter variation, the Gypsy Arm with Whipped Cream offers a cloud-like filling, while the Gypsy Arm with Berries takes it up a notch with a burst of vibrant berry flavors.
Prepare to tantalize your taste buds and impress your loved ones with this impressive dessert. Let's unveil the secrets behind creating the perfect Gypsy Arm, one recipe at a time.
BRAZO GITANO DE GUAYABA (JELLY ROLL WITH GUAVA)
Recipe I've had for over 25 years. In Puerto Rico, the brazo gitano made by Franco in Mayaguez is a favorite. This homemade version may not be an exact duplicate but it is just as good or better, in my opinion. Mix and match the fillings to your taste. Cream cheese along with the fruit of your choice is a favorite of many.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Caribbean
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan.
- Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan.
- Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar.
- Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content.
- Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes.
- Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 1.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 180.5 mg, Sugar 23.3 g
GYPSY ARM (BRAZO GITANO)
Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling.
Provided by MimmaS
Categories Dessert
Time 50m
Yield 1 jelly roll, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Beat eggs for 10 minutes.
- Add sugar and continue beating.
- Add water, baking powder and vanilla, keep beating.
- Gently fold flour into batter.
- Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
- Pour batter evenly onto lined cookie sheet.
- Bake approximately 20 minutes or until golden brown and well done.
- While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
- When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
- Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
- After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
- Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
- Once filled, gentle roll cake back into cylinder shape.
- Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
- Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.
BRAZO DE GITANO (GYPSY'S ARM)
This is a traditional Spanish recipe and what better time to make it than this Friday, Spain's National Day:)
Provided by Charishma_Ramchanda
Categories Spanish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the milk, essence and cocoa in a pan and whisk, bring to boiling point.
- Whisk the egg yolks in a bowl with 4 oz. castor suger and 1 tbsp. flour
- gradually whisk in the hot milk.
- Return to the pan and stir over low heat until the custard thickens.
- Put the eggs and the remaining castor sugar in a bowl and whisk over a pan of hot water until pale and thick, then whisk until cool.
- Fold in the self-raising flour.
- Pour mixture into lined tin and bake at 190C degrees for 15 min until risen and golden brown.
- Put a piece of greaseproof paper on the work surface and sprinkle with a little extra castor sugar.
- Turn the sponge into the sugared paper, trim edges, cover with another piece of paper.
- Roll up with paper inside from one of the long edges.
- Leave to cool.
- Unroll and spread with the cold filling, sprinkle the toasted almonds over the filling and roll up again.
- Decorate with whole almonds and sift icing sugar over the top.
Nutrition Facts : Calories 628.3, Fat 13.7, SaturatedFat 4.2, Cholesterol 289.1, Sodium 191.7, Carbohydrate 119.2, Fiber 2.5, Sugar 106.8, Protein 12.2
Tips:
- Use a good quality chocolate. This will make a big difference in the flavor of your gypsy arm.
- Make sure your eggs are at room temperature. This will help them to whip up properly.
- Don't overbeat the egg whites. Overbeaten egg whites will make your cake tough.
- Be careful not to overcook the cake. An overcooked cake will be dry and crumbly.
- Let the cake cool completely before filling it. This will help to prevent the filling from melting.
- If you are using a fruit filling, be sure to drain it well before using it. This will help to prevent the cake from getting soggy.
- When you are rolling up the cake, be sure to do it tightly. This will help to keep the filling from spilling out.
Conclusion:
Gypsy arm is a delicious and impressive dessert that is perfect for any occasion. It is relatively easy to make, but it does take a little time and effort. With a little patience, you can create a beautiful and delicious gypsy arm that will be the star of your next party or gathering.
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