Brazo de gitano de crema

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can add a subtle flavor

fruit preserves

🥗Healthier: fresh fruit puree

💰Cheaper: canned fruit

Fresh fruit puree is lower in sugar and healthier

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index

Warm up 500 ml of dairy-free milk in a pan, but do not let it boil.

Reserve some milk for later use.

Add a little bit of vanilla extract to the warm milk.

In a separate bowl, whisk 4 egg yolks with 130 grams of sugar until it doubles in volume and turns white.

Add cornflour to the egg yolk and sugar mixture and mix well.

Gradually add the reserved milk to the egg mixture, mixing continuously.

Return the mixture to the pan and heat until it thickens, stirring constantly.

Remove from heat and continue mixing for about a minute until smooth, then transfer to a dish to cool down.

Preheat the oven to 180°C (356°F).

In an electric mixer, whisk 3 egg yolks with sugar until it doubles in volume and turns white.

In a separate bowl, whisk 3 egg whites with a pinch of salt until stiff peaks form.

Carefully fold the egg whites into the egg yolk mixture in thirds, being gentle to keep the volume.

Transfer the batter to a lined baking tray, spreading it as thinly as possible.

Bake in the oven for about 10-15 minutes, keeping an eye on it to avoid overcooking.

Once baked, flip the sponge onto a large tea towel and carefully peel off the parchment paper.

Roll the sponge in the tea towel and let it cool for about 20 minutes to prevent it from breaking later.

Once cooled, unroll the sponge and fill it with the custard mixture.

Roll the sponge back up without the towel and place it in the fridge to chill.

Before serving, sprinkle icing sugar and cinnamon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens