Recipe: Cream Roll (Brac de Gitano)


Brac de Gitano (The Gypsy's Arm)

Serves 4-6

Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee.

Ingredients:

Cake:

4 eggs, separated
1/2 cup sugar
1/2 cup flour
pinch salt
1 oz butter
1 tsp almond extract

Filling:

1 cup whipping cream
1/2 cup plus 5 Tbsp apricot or peach jam
1/4 cup powdered sugar
1/4 cup cocoa powder
1/3 cup almonds

Method:

For the cake:

1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides)

2. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract.

3. Add egg whites to a medium bowl, beat until stiff.

4. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites.

5. Pour into pan and bake for 25 minutes or until golden brown.

6. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into a tube. Let cool to room temperature.

For the filling:

1. Bring jam to room temperature.

2. In a medium bowl, whip cream to soft peaks. Stir 1/3 whipped cream into 5 tbsp jam. Fold in remaining cream until just combined.

3. Unroll the cake. Spread with 1/2 cup jam and then whipped filling. Reroll. Refrigerate for 1-4 hours.

4. Sprinkle with sugar and cocoa. Slice into rounds. Serve cold.

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Comments

  1. Michelle says:

    ooooh, yummy, I like lots of whipped cream

  2. YUM!!!!!!!!!!!!!!!!!!!!!!

  3. I’m so confused…. you listed

    1 oz butter
    1 tsp almond extract

    in the ingredients, but I don’t see these anywhere in the recipe. Hopefully I don’t need it because the cake is in the oven right now.

    • Sasha Martin says:

      Oh gosh, Chelsea,… so sorry. Thanks for letting me know. I updated the recipe… The butter and flavoring would make the cake richer and more flavorful, but hopefully it still worked. If you ever run into something like this again, send me a message and I can check things out for you or even retest the recipe if needed.

  4. Hello,

    I found your blog via fellow blogger “Global trotter diaries” and really enjoying your posts. This roll is very similar to one in my blog that is a traditional dessert in my hometown in Mexico.

    How do I subscribe by email?

    Mely

  5. Never mind! :) I just found out how.

    Happy cooking.

    Mely

  6. I made this dessert along the the Andorran Trinxat (see my comments on that recipe). Wow this was good! I used apricot jam (the 100% fruit kind) and enjoyed this with a strong cup of coffee. In fact there’s still about half an “arm” in the fridge. Hmmm …maybe I’ll go have another sliver.

    Highly recommended! Thanks Sasha!

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