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.

Cream Roll | Brac de Gitano

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

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

• CourseSweets
• LifestylePotluck Friendly, Vegetarian, Weekend Projects

Servings	Prep Time
4-6 people	20 minutes

Cook Time	Passive Time
25 minutes	5 hours

Servings Prep Time 4-6 people 20 minutes

Cook Time Passive Time 25 minutes 5 hours

Cream Roll | Brac de Gitano Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee. CourseSweets LifestylePotluck Friendly, Vegetarian, Weekend Projects Servings Prep Time 4-6 people 20 minutes Cook Time Passive Time 25 minutes 5 hours Servings Prep Time 4-6 people 20 minutes Cook Time Passive Time 25 minutes 5 hours

Ingredients

For the cake:

• 4 whole eggs , separated
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• pinch salt
• 1 oz butter
• 1 tsp almond extract

For the filling:

• 1 cup heavy cream
• 3/4 cup apricot jam (peach may be substituted)
• 1/4 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/3 cup slivered almonds

Servings: people

Units:MetricUS Imperial

Instructions

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)

1. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract.
2. Add egg whites to a medium bowl, beat until stiff.
3. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites.
4. Pour into pan and bake for 25 minutes or until golden brown.
5. 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.