Description
Roll Brazo de Gitano (Gypsy Arm) - a confection made from layers of large, thin, chocolate biscuit without flour, without butter, covered with delicate custard cream and rum in the form of a roll (or cylinder). This dessert is included in the list of "25 most popular desserts in the world".
Ingredients
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Dark chocolate
175 g
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Chicken egg
5 piece
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Powdered sugar
175 g
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Cream
1 pack
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Rum
2 Tbsp
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Milk
120 ml
Cooking
Roll Brazo de Gitano, I cooked half of these ingredients. The size of my pan 28*22 cm 1. Preheat the oven to 180 °C. Melt in a water bath chocolate and let cool.
2. Separately, whip the whites with a pinch of salt.
3. Then, whisk the egg yolks with sugar until light, thick cream.
4. Mix the yolk cream with the cooled melted chocolate, carefully stir the mass until smooth.
5. Carefully enter the beaten egg whites.
6. The dough is the consistency of a liquid sour cream.
7. Line a rimmed baking sheet baking paper and pour on it the dough. Oil paper, I did not grease. Flatten the dough, trying to avoid bubbles.
8. Bake in the oven for 20 minutes. If after 20 minutes had bumps, pierce them with a dry toothpick and depakite the cake. Remove the cake from the oven, allow to cool slightly on the baking sheet.
9. Then put a wet towel on a cutting Board. Carefully remove the cake from the pan and lay on a damp towel. Moist, but not wet, i.e. wet and well squeezed.
10. Leave the loaf to cool down.
11. Prepare The Cream. For this we need to take 2 tablespoons of rum and pour into maroczy Cup. Pour cold milk to 150 ml. Then add 2 tablespoons of powdered sugar and the dry mixture is "Whipped cream". Carefully and slowly stir, then beat with a mixer at high speed until stiff peaks.
12. The cooled cake carefully turn them over to dried out towel, remove the baking paper.
13. Put most (2/3) of the cream...
14... and use the towel to turn the cake roll Brazo de Gitano.
15. Dry edges cut, you can dry it in the oven and crumble.
16. Here, I'm trying the cream, as it lies on the biscuit. Kept very not bad, but the taste of this sweet.
17. And back to the decoration of the roll Brazo de Gitano. Cover the roulade with the remaining cream, I already got it on the roll, smooth it with a silicone spatula and sprinkle the loaf chopped dried crumbs. Can be decorated with shavings of chocolate. Roll Brazo de Gitano is ready! Enjoy your tea!
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