BRAZO GITANO ⭐RECETA FÁCIL Y RÁPIDA⭐

pastry cream

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

In a bowl, add 6 egg yolks, 42 g of vegetable oil, 73 g of milk, and 73 g of cake flour, and mix well until all lumps are dissolved. Reserve this mixture.

In a mixing bowl, add 6 egg whites, 7 g of lemon juice, 7 g of vanilla extract, and 60 g of granulated sugar, and beat with a whisk until soft peaks form.

Take a tablespoon of the beaten egg whites and add it to the yolk mixture, mixing well.

Pour the entire yolk mixture into the egg whites and gently fold with a spatula until fully incorporated.

Take 2 tablespoons of the mixture and set it aside in a separate container, adding 3 g of cocoa powder to it and mixing well. Transfer this to a piping bag and reserve.

Pour the remaining mixture into a baking tray lined with parchment paper and smooth it out with a spatula.

Using the cocoa mixture in the piping bag, create small dots on the surface until covered.

With a skewer, make wavy movements connecting all the dots to create decorative patterns.

Bake in the oven at 170°C for 25 minutes.

Once baked, let it cool completely.

Once cooled, remove from the tray and use a knife to trim the edges of the cake.

Remove the cake from the parchment paper and place it on a new sheet of parchment, ensuring the design is facing down.

Spread 200 g of chocolate whipped cream evenly over the cake.

Carefully roll the cake, pressing gently as you go to form a roll.

Once rolled, transfer to a plate and optionally slice a few pieces for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens