The origin of this dessert has several versions, the most widespread version being that between 1800 and the mid-1950s, the pastry shops were visited by the artisan boiler makers -professionals in charge of repairing and maintaining boilers- and the locksmiths in the city, whose predominant ethnic group was the gypsy, offering their services. These artisans were specialists in working with beaten copper, forging or rolling and they made pots, pans, moulds and various kitchen utensils from it.

Once their services had been provided to the bakers, they received, in addition to financial compensation, some leftover slice of the day's cake. These pieces were previously rolled up by the pastry chefs on a sponge cake plate. And, to take them away, the boilermakers supported the cut-out cylinder on their arm while the bakery operators exclaimed "how good the cake looks on the gypsy's arm". This fact became so popular that they began to produce this type of biscuit, calling it a gypsy arm.

Well a bit of history gave me a bit of a whim jejejejej... because it's time to do the gypsy arm, but this version with cocoa.

let's get down to work:

Ingredients:
Biscuit:
4 spoonful sugar
4 spoonful wheat flour
4 eggs
vanilla to taste
2 spoonful of cocoa powder.
1/2 spoonful baking powder

Italian meringue:
stuffing
2 egg whites
sugar twice the amount of the egg whites.

Proceedings:

It is very practical to make this type of dessert, first separate the egg whites from the yolks. Whisk the egg whites until stiff, set aside.
Slowly mix with the other ingredients:

The egg whites are then applied in an enveloping manner to the previous mixture. Bake in the oven for 10 minutes at 180 degrees centigrade.

For the filling I applied the Italian meringue, you can also apply either a jam or other filling you want, spread it on the cake and then roll it with the help of a wipe.

I finally got this:

I hope you like it!

Chaito!!!