An ideal gypsy arm recipe for an afternoon snack
The gypsy arm is a type of dessert that is also called a gypsy sleeve or a wrapped child, which is a roll of biscuit on a thin plate and sweet cream. However, both the flavor of the cake and the cream inside can vary.
Usually, your cream can be sweet meringue, chocolate, dulce de leche, peanut butter jam, among others. In addition, the surface of the winding can also have multiple decorations.
Next, we will explain how to make the classic gypsy arm, whose biscuit is vanilla and butter cream.
Gypsy arm ingredients
For the Syrup
Two tablespoons of orange zest.
Two cups of water.
A cup of sugar.
For the biscuit plate
Wax paper (sufficient quantity).
7 eggs separated into yolks and whites.
A tablespoon of honey.
Two and a quarter cups of self-rising wheat flour.
One-eighth cup of fluid milk.
One and a half tablespoons of baking powder.
For the buttercream
100 ml of condensed milk.
Two and a half cups of vegetable shortening.
Two and a half cups of powdered sugar.
A quarter cup of margarine.
A spoonful of vanilla essence.
For decoration
Peaches, cherries, or strawberries (any of these can be perfect for decoration).
Powdered sugar, the amount needed.
Steps for the elaboration of the gypsy arm
Note: Because the recipe is a bit long, we will divide the process into several parts.
Preparation of the syrup
Place a small saucepan over medium heat and pour the sugar, orange zest and water into it.
Let the three ingredients cook for 15 minutes while the sugar melts and forms a caramel. Wait for the syrup to decrease by at least half the volume.
Remove the pot from the heat, turn off the stove, and let it sit at room temperature. Reserve for the biscuit.
Preparation of the buttercream
In a bowl where you are going to beat add the butter and vegetable shortening. Turn the mixer on low speed until you notice that the mixture is completely integrated. Five minutes will do.
While the mixer is on, add the vanilla and powdered sugar. Increase speed to high and let everything blend seamlessly into a dense dough.
Finally, add the milk to the bowl of the mixer and let it mix on high speed.
Reserve the cream in the refrigerator.
Preparation of the pressed cake
Preheat the oven to 200º C.
In the bowl of the mixer, add the egg whites and start beating on high speed until the whites are just stiff.
Add the yolks and let them beat together with the other ingredients for at least a minute.
Add the sugar to the bowl and let it blend completely until melted. Next, pour in the honey and milk as well.
Turn off the mixer and remove the bowl to sift the flour and yeast over it. With the help of a trowel, mix all this well.
On a large enough baking sheet, spread a little butter and cover with a large enough wax paper. Try to make the paper large enough to cover the entire tray.
With the help of a brush, apply butter all over the waxed paper.
Pour the mixture into the tray and give it a few strokes so that the mixture is evenly distributed on the surface. Ideally, the mixture should be very fine. If you have a spatula, flatten the mixture with it.
Bake the biscuit at 200º C for ten minutes or until you notice that it has a golden color.
Remove the cake from the oven and unmold.
Gypsy arm training
Cover the cake with another waxed paper and turn it upside down, being careful not to tear it. In this way, the cake will be on a new waxed paper.
Remove the waxed paper that was stuck to the tray, also being careful not to tear it.
Cut off the ragged edges of the cake.
Distribute, with the help of a kitchen brush, the syrup over the entire surface of the cake.
With the help of the waxed paper below, roll up the cake and set the roll for a few minutes. You can hold it with your hands, or make use of some masking tape. Ideally, it should stay rolled up for 30 minutes.
Unwrap the cake and remove the waxed paper, to leave it on another sheet with a new waxed paper.
Distribute three-quarters of the buttercream on the cake with the help of a spatula, until the entire surface is covered.
If you want, add a few fruits on top of the cream.
Roll the cake again with the help of the waxed paper and press the edge with a flat surface.
Twist the edges as if it were a candy.
Let the cake sit for half an hour in the refrigerator.
After this time, remove the waxed paper from the cake and decorate by sprinkling powdered sugar on the gypsy arm and with a pastry bag decorate using the butter cream on the gypsy arm. On the cream points, place pieces of fruit.
Recommendations and advice for a perfect gypsy arm
It is best to bake the cake on a low tray, about 3 cm high.
If you don't have wax paper, you can also use clean kitchen towels.
When unmolding, it is better to do it with the hot tray, pulling the edges of the paper and then roll up.
The syrup that we will use will be to make the cake more flexible, so be sure to spread the syrup evenly before rolling.
If you have honey, you can skip the step of preparing the syrup and use it on the cake.
You can decorate and use the mixture of your preference in the filling.