Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee.
| Servings | Prep Time |
| 4-6 people | 20 minutes |
| Cook Time | Passive Time |
| 25 minutes | 5 hours |
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Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee.
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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:
Instructions
For the cake:
- 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)
- In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract.
- Add egg whites to a medium bowl, beat until stiff.
- Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites.
- Pour into pan and bake for 25 minutes or until golden brown.
- 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:
- Bring jam to room temperature.
- 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.
- Unroll the cake. Spread with 1/2 cup jam and then whipped filling. Reroll. Refrigerate for 1-4 hours.
- Sprinkle with sugar and cocoa. Slice into rounds.