Gypsy arm
Ingredients:
– 4 yolks
– 135 g of sugar
– 1 Teaspoon vanilla extract
– 40 g of melted butter
– 60 g of flour
– 15g amargo cocoa
– 1 teaspoon of baking powder
– 1/4 teaspoon of salt
– 4 whites
*For the vanilla cream
– 300 cc of cream
– 60 g of powdered sugar
– 1 Teaspoon vanilla extract
*To cover
– 70 g manteca
– 210 g of chocolate 60% cocoa
Procedure:
1. Beat the egg yolks with half the sugar.
2. Add the vanilla essence and the melted butter.
3. Add the sifted dry ingredients and mix.
4. Beat the egg whites until stiff with the rest of the sugar and add this shake to the previous preparation, little by little and with enveloping movements.
5. Cover a plate measuring 30 x 45 cm on one side with greased parchment paper and distribute the preparation in a thin layer.
6. Cook in a preheated oven at medium temperature (180ºC) for approximately 10 minutes.
7. Unmold hot on butter paper sprinkled with bitter cocoa. Roll up and let cool.
8. For the filling, beat the cream with the powdered sugar and the vanilla essence until whipped.
9. Unroll, fill with the cream and roll up. Let cool well.
10. To cover, melt the chocolate with the butter in a bain-marie or in the microwave and bathe the roll.