Gypsy arm of chocolate and tangerines
The gypsy arm is a dessert that is easily found in the bakeries and pastry shops of our cities, we like this dessert that is usually combined with different ingredients.
The gypsy arm is a very fine and smooth biscochuelo that is filled with cream and fruit and rolled, when cut it appears as a spiral of sweetness, the most famous is the one of strawberry and cream chantilly, nevertheless the combinations of this desserts They are many, those of chocolates are delicious.
Today I leave a recipe to make an original and delicious gypsy arm, it is an elegant and delicate option that will flatter the palate with its spongy and creamy presentation.
Ingredients
For the Cake
4 eggs
150 grs. of sugar
90 grs. of flour dusted and the necessary for the mold
2 cts of baking powder
2 tablespoons of bitter cocoa
A little bit of salt
For the filling
30 cl. of cream to assemble
2 tablespoons of icing sugar
1 tablespoon vanilla powder
Tangerines in syrup or mandarin oranges passed through a light sirop.
25 grs. of chocolate without milk and icing sugar for garnish
Preparation
Separate the whites and the yolks, add the sugar to the yolks, beat with an electric mixer, until the mixture becomes clear and frothy.
Apart mix the flour, yeast and cocoa, all in a large bowl. Add it little by little to the yolks, while mixing it with the blender.
Mount the egg whites until stiff, add a pinch of salt. Add the whites to the dough and mix gently.
Pour the preparation into a rectangular mold, with the bottom coated with a paraffin paper. Ensure that the mixture is distributed homogeneously and rather fine.
Take the previously heated oven to 250º for about 20 minutes. Remove the cake from the hot mold and spread it on a damp cloth, then roll the gypsy arm with the cloth.
Apart beat the cream with the electric mixer. When you start to assemble, add the icing sugar, vanilla and continue to beat.
Drain the tangerines in a colander, set aside some segments to decorate the gypsy's arm, cutting the rest into pieces. Scrape the chocolate by shaving with the help of a sharp knife.
Reserve a little cream to garnish, place the rest in the bowl, adding the pieces of tangerine. Spread the mixture over the sponge cake, rolling it with the help of the cloth. Put the gypsy arm on a tray.
Garnish the sweet with the cream that has been left, using a pastry bag. Place some segments of mandarin and chocolate chips on top. Finally, sprinkle the icing sugar on top.
