GYPSY TART
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
- Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 60.6 g, Cholesterol 12.3 mg, Fat 8.9 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 169.7 mg, Sugar 51.1 g
GYPSY'S ARM CAKE
Provided by Susan Herrmann Loomis
Categories project, dessert
Time 1h30m
Yield Ten to 12 servings
Number Of Ingredients 14
Steps:
- To make the pastry cream, whisk the egg yolks with the sugar in a medium-sized bowl until they are thick and lemon colored. Whisk in the flour and the salt and reserve.
- Place one-and-a-half cups of the milk and the cinnamon stick in a medium-sized saucepan over medium-high heat. Scald, remove from the heat, cover and let stand for 15 minutes.
- Remove the cinnamon stick from the milk and discard. Return the milk to the scalding point over medium-high heat and gradually whisk it into the egg yolk and flour mixture. Return this mixture to the saucepan and cook, stirring constantly, until the mixture comes to a boil. Continue cooking for at least two minutes, until the pastry cream thins slightly and the flour taste has cooked out of it. Remove from the heat, transfer to a bowl, cover and cool.
- Preheat the oven to 375 degrees.
- Line a 17-by-11-by-1-inch jellyroll pan with parchment paper. Brush with oil or melted butter and dust with flour.
- To prepare the cake, beat the egg yolks with three-quarters of the cup of sugar in the bowl of an electric mixer, using the whisk attachment, until the mixture is thick and lemon colored. Sift together the dry ingredients. Remove the whisk attachment and, using the mixer attachment, add the dry ingredients at low speed, mixing until just incorporated. Add the vanilla, mix quickly and thoroughly and reserve. The mixture will be quite thick.
- In a separate bowl, whisk the egg whites with the pinch of salt until they form stiff points. Add the remaining sugar and whisk until the egg whites become glossy, an additional 30 seconds. Fold one quarter of the egg whites into the flour and egg yolk mixture, then fold the remaining egg whites in, working quickly.
- Spread the cake mixture in the prepared pan and bake until the cake is golden and the top springs back when lightly pressed, 8 to 10 minutes.
- While the cake is baking, sift one tablespoon of the confectioners' sugar on a clean tea towel.
- Remove the cake from the oven and immediately turn it over on top of the sugar-dusted towel. Peel the parchment paper from the cake and, working from the long side, gently roll the cake in the towel. Cool for about 30 minutes.
- When the cake has cooled, unroll it. Trim off the edges of the cake. If necessary, thin the pastry cream slightly with additional milk, to easy spreading consistency. Spread an even layer on the cake. Carefully reroll the cake and place it seam-side down on a serving platter.
- Mix together the remaining confectioners' sugar and the cinnanmon and sift it over the top of the cake. Serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 210 milligrams, Sugar 27 grams, TransFat 0 grams
GYPSY ARM (BRAZO GITANO)
Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling.
Provided by MimmaS
Categories Dessert
Time 50m
Yield 1 jelly roll, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Beat eggs for 10 minutes.
- Add sugar and continue beating.
- Add water, baking powder and vanilla, keep beating.
- Gently fold flour into batter.
- Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
- Pour batter evenly onto lined cookie sheet.
- Bake approximately 20 minutes or until golden brown and well done.
- While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
- When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
- Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
- After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
- Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
- Once filled, gentle roll cake back into cylinder shape.
- Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
- Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.
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