Recipes

Gypsy arm with raspberries

Bye 2016. Hello 2017. This is the tribute we give to the next year. A good discharge of sugar. A simple and colorful dessert that you can prepare if you start at this time. I promised you surprises for the last day of the year and this is the first. A gypsy arm that I have adapted from Thermomix @ magazine. Encourage you that This is very simple to do and it gives you more time to spare to have it ready for tonight ... In addition we have prepared a video with a simple step by step to avoid tripping when rolling the cake. Are you going to go wrong? Impossible! Look how easy it is ...

Let's go to the basic ingredients you should have. Aim: eggs, flour and sugar on the one hand for the base, on the other cream, sugar and mascarpone. And to decorate some grated white chocolate and some red fruits.

Remember that we have our ready Top 10 with the most viewed recipes on the blog this year. Guess which one it has been? A track. It is a very successful dessert.
Gypsy arm with raspberries
 
preparation:
30 min
Cooking:
10 minutes
Total time:
40 min
 
Recipe of Gypsy arm with raspberries, a sheet of Genoese sponge cake filled with cream mounted with raspberries. Simple and very tasty. With Thermomix®.
Author: Rosa Ardá
Type of recipe: Pastry, Desserts
Spanish Cuisine
Servings: 10
Ingredients
  • For the cake plate:
  • 4 eggs
  • 120 g of sugar
  • 120 g pastry flour
  • 1 pinch of salt
  • For the cream filling:
  • 500 g of cream to assemble 35.1% fat, very cold
  • 100 g mascarpone, very cold
  • 4 tablespoons glass sugar
  • For decoration and assembly:
  • 200 g raspberry jam
  • 200 g of fresh raspberries
  • 100 g of chocolate -a tablet from which we will make chips-
  • 20 g of grated coconut to sprinkle
  • You will need to:
  • 1 dishcloth
  • Albal paper
  • Cling film
Steps to follow
  1. For the cake plate: Preheat the oven to 180ºC heat up and down and line the tray with baking paper or a nonstick sheet. Reservation.
  2. Put the butterfly on the blades and add the eggs and the sugar. Program 5 minutes, 37º, speed 3 and a half. Time is over again 5 minutes at speed 3 and a half, but without temperature.
  3. It incorporates the flour and a pinch of salt and program 15 seconds at speed 1, remove the butterfly and finish wrapping gently with the spatula. Pour the mixture into the lined dish and spread the mass of 0.5cm thick. Bake at 180º for 8-10 minutes. When ready, unmold on a kitchen towel sprinkled with glass sugar and roll it up. Now wrap the Alba paper and let stand about 15 minutes.
  4. To mount the cream with mascarpone: Place the butterfly on the blades, put the cream, mascarpone cheese and glass sugar and beat the speed 3 and a half until the cream is mounted. You must be attentive to the change of sound and the texture of whipped cream so that you do not miss time. Remove a pastry bag or bowl and reserve in the fridge.
  5. For decoration: Prepare the chocolate chips. Take a potato peeler and the white chocolate tablet and make chips, if the cheese is at room temperature they are made perfectly and more easily. Reservation.
  6. For the assembly: Open the cake and put it on transparent film -because we are going to wrap it in it and put 1 hour in the freezer-. Once placed on the film, spread above with the raspberry marmalade leaving without reaching the end at one end. Now pour whipped cream, and free about 10 cm of the free end, you will see that when you roll the mixture moves and always tends to come out, when leaving the free end we solve it: D. Put a few raspberries on top of the cream and leave some to decorate on the outside. Roll in gypsy arm and wrap in the transparent film as if it were a candy. Let stand in the freezer for 1 hour.
  7. Time passed, put your gypsy arm in the fountain where you are going to serve it, remove the film and cut the corners so that the cut to see it is perfect. Pour the rest of the cream and spread it all over the visible surface, sprinkle the white chocolate chips, grated coconut and decorate with raspberries. Ready.
Notes:
Idea seen in Thermomix® Christmas magazine
3.2.2708

Video: how to make VANILLA SWISS ROLL CAKE recipe (April 2020).