Ingredients for Gypsy Arm. Homemade dessert step by step

Ingredients

For the cake:
1: 4 eggs
2: 125 gr. of sieved flour
3: 125 gr. of sugar
4: 1 teaspoon of Royal baking powder
5: fine salt a pinch.

For the cream:
1: 4 buds
2: 100 gr. of sugar
3: 50 gr. of Maizena (fine corn flour)
4: 500 ml. of whole milk
5: a little skin of a lemon
6: 1 cinnamon stick

preparation:
It does not take long to do it, although later we'll have to let it cool for several hours before tasting it.

In Argentina it is known as "arrollado or pionono", "pão-de-ló" in Brazil, "arm of queen" in Chile, in the Philippines "arm of Mercedes", in France "gâteau roulé", "swiss roll" in Reino United and the USA, and "child involved" in Mexico.

PREPARATION FILLING THE ARM "CREAM PASTRY".

We start by making the pastry cream filling, so you can have time to cool down and consistency while we bake the cake.

First wash and peel the lemon half of your skin, taking care not to have white inside, as this is bitter, half a liter of milk, reserve a little less than a glass (150 ml.). We put the rest to heat in a pot until it is about to boil. Remove from the heat, and add the cinnamon stick and the skin of the lemon, let it cool and infuse the milk, for about 10 to 15 minutes to give a nice flavor to the custard.

The reserve of milk that we leave, we add the Maizena and we stir well, helping us with some rods or a fork. We want it to dissolve completely and not have lumps.

Then in a bowl, we separate the yolks from the whites, and these are reserved for the final decoration. Cover them with paper ends and put them in the refrigerator. We add the sugar to the yolks and beat until frothed. Now we throw the glass of milk with the corn flour, and mix well with the rods, without lumps.

The milk that you have just prepared before, we strain it and we go to a pot (it would be the same from the beginning). Heat over medium heat, and as soon as you hold temperature, we will add the mixture little by little, stirring without stopping. We will see how it will be having consistency. It is important that it never come to a boil, so that we do not miss a point. We reserve and let cool, so that it acquires the final texture.

PREPARATION OF THE BISCAKE:

We preheat oven to 180ºC

Take the 4 eggs, separate the yolks from the whites and then assemble the whites with a metal rods (beater) or a blender if you have it at home because if you do not leave the arm in it add a pinch of salt, once at your point , well fluffy, we add the beaten yolks. Mix until you get a homogeneous cream. Now it's the turn of the sugar, which we are gradually throwing into the bowl, while we beat. Mix the yeast with the flour and add to the cream, without stopping to mix. We will get a homogeneous cream without lumps.

We lined a baking tray with sulfurized paper (baking paper). Pour the cream over it and bake for 10-12 minutes in the center position, with heat up-down. Remove from the oven and cover with a clean dishcloth.

We let it temper, and then we turn the tray over to unmold it. To make a perfect rectangle, we cut out the corners of the cake with a knife. With the help of the cloth, we roll up the cake, so that it can take shape. We will leave it covered and rolled up, until it cools.

We remove the clean cloth stuffed with the pastry cream, spreading it evenly over the entire surface, and again carefully wrap until a perfect in the part of the ends make it result in the bottom of the cake, so that it has a good presentation. The rolled cake we put it in the fridge to cool and take texture, that the cream is compacted, so that it has good consistency, I recommend that at least be 2 hours in the fridge. Although at home we always do "eve", the day before.

Assembly and final decoration:

Preferably decorate the arm a few minutes before serving, so the meringue will be freshly made and will not lose texture. The egg whites that we had reserved, that we had left over from the sponge cake, we assembled them with the blender, we added a pinch of salt plus 50 gr of sugar. It will be a spongy merengue. We pass it to a pastry bag (either cloth or plastic) and decorate the top of the cake to our liking. You could also add fruits of which you like best.

ANIMATE TO PREPARE HIM AT HOME, AND YOU WILL SEE THAT DELIGHT OF DESSERT, WILL SURELY BRING YOU VERY GOOD MEMORIES OF THE INFANCY.