The “Brazo de gitano de nata” has a French and Austrian origin, is a very traditional cake 100% adopted by our Catalan gastronomic culture. It consists of a gingerbread cylinder filled with cream. This delight is appreciated for its softness and its light and ethereal texture. <\/p>\n
The “Brazo de gitano” is a light and fluffy cake and is obtained from ingredients such as flour, eggs, sugar and yeast, which are mixed and beaten until obtaining a light and very fluffy dough. This soft and loving base is the perfect structure for the filling – cream. Having a subtle and delicate structure, the cream shines with its own light. <\/p>\n
The filling of the arm consists of a very generous layer of cream, providing a rich but controlled sweetness and an exquisite creaminess. This filling covers the entire surface of the cake, providing a very tasty taste experience. <\/p>\n
Very important is to roll it with the appropriate voltage, in order to achieve the desired volume but without more pressure than necessary. If not, we would lose the desired volume. We finish with a layer of “burnt yolk” that should look like a mirror. At home we make it with egg yolks, milk, sugar, cinnamon and a touch of lemon. The effect we achieve must be spectacular and simulate “waters” that make it double tempting. <\/p>\n
The cream gypsy arm is a traditional and modern classic. Forever and forever. Irresistible and sweet, compatible for any occasion. <\/p>\n