Truchi Cafe | ✤✯✨ Our first gypsy arm. ✨✯ ✤|10% of our reward goes to @businessactivity.

In Truchi Café we continue looking for options that fascinate our customers and of course, we adapt to every request they make; that is why this time we have made our first gypsy arm, at the request of a special customer, which despite some inconveniences, it turned out great.

A gypsy arm is a sponge cake rolled and filled with the cream of your choice; among the most requested are butter cream, pastry cream and chocolate cream. In addition, this sponge cake is bathed in a syrup that gives it the perfect softness and texture for the palate.

The answer is simple, a special customer who had been longing for this dessert for a few days, and although at first, we did not feel qualified to make it, we took courage and got down to work.

The result has been as expected, our client was completely satisfied and we have been happy with the experience and the result; so, from now on we will do it more often to make this dessert reach more palates.

Ingredients:
✐7 eggs
✐245 grams of flour.
✐255 grams of sugar.
✐8 grams of baking powder
✐30 ml of milk.

Syrup:
✐480 ml water.
✐170 grams of sugar.
✐Lemon or orange zest

Get my pastry cream recipe by clicking here.

✐The first thing to do is to separate the egg whites from the yolks, the latter with a small spoonful of vanilla and let it stand. In a bowl place the egg whites and beat with a mixer until stiff peaks are reached; then add the sugar, once it is well mixed, add the yolks.

✐The last ingredient to incorporate is the flour, this is added in an enveloping way with a wooden paddle or the one you have in your kitchen. This mixture should be very homogeneous; therefore, before adding the flour you should sift it.

✐Once the cake mixture is completely ready, place it in a tray and distribute it in such a way that it is very thin. Bake in a preheated oven for approximately 30 minutes or until a toothpick comes out completely clean.

Place the water, sugar and lemon zest in a saucepan, place over medium or low heat and cook for approximately 10 minutes or until the consistency of the water is slightly thick. Turn off the heat and let stand.

For the gypsy arm to take its characteristic shape, remove from the oven, let it rest for at least 5 minutes, remove the sponge cake from the tray, add the syrup so that the whole cake absorbs it very well and roll it up.

Let it rest rolled for 20 minutes, unroll and add the pastry cream or the one you have chosen and roll again. Decorate as you like and let it rest in the refrigerator for at least 2 hours.