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Daisy teaches us how to bake a Brazo de Gitano, or "Gypsy's Arm," a simple but impressive jelly roll cake she learned how to make from her sister-in-law Ro, a gifted pastry chef. Daisy further sweetens the mix by making 2 tropical ice creams--tamarindo (tamarind) and coconut.
Brazo de Gitano
I don't know how this dessert got its name, and to be honest, I think I'd rather keep it that way, but this cake will be found in any and every Latin pastry shop, and in various flavors. This is my riff on that theme, playing around with another classic combination in the Latin kitchen: guava paste and queso fresco, a slightly tart cheese eaten fresh. In this filling, the guava takes the form of store-bought jelly and cream cheese lightened with whipped cream stands in for the queso fresco.I like it because it's simple, light, and the fillings are very refreshing. I can't tell you how proud I was the day I first served Abuela a piece of Brazo that I had baked myself. The fact that she did not bake, and that it was her favorite dessert (next to cheesecake!) added to my pleasure.
Makes 10 servings
For the cake
Vegetable cooking spray
¾ cup sifted cake flour
¾ teaspoon baking powder
¼ teaspoon salt
4 large eggs, at room temperature
¾ cup sugar
For the filling
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla
1 cup whipped cream cheese at room temperature
One 17-ounce jar guava jelly or two cups strawberry jelly
Confectioners' sugar
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I can't tell you how proud I was the day I first served Abuela a piece of Brazo that I had baked myself. The fact that she did not bake, and that it was her favorite dessert (next to cheesecake!) added to my pleasure.
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1. Make the cake: Preheat the oven 350° F. Grease a 13 x 18-inch jelly roll pan with vegetable cooking spray. Line the bottom of the pan with parchment paper or waxed paper. Sift the flour, baking powder, and salt into a bowl. Beat the eggs in the bowl of an electric mixer (or in a bowl with a handheld mixer) at medium-high speed until foamy. Add the sugar gradually in three batches and continue beating until very fluffy and pale yellow.
2. Add the sifted dry ingredients to the eggs in three batches, folding each one into the egg mixture with a rubber spatula until just a few streaks of white remain. Scrape the batter into the prepared pan and smooth it into an even layer, making sure to poke it into the corners. Bake until the cake is golden brown and it feels spongy not tacky to the touch, 14 to 16 minutes.
3. Make the filling: Beat the heavy cream and confectioners' sugar in the bowl of an electric mixer (or in a bowl with a handheld mixer) until it is fluffy. Add the vanilla and continue beating until the cream holds soft peaks when the beater is lifted from it. Add the cream cheese half at a time and beat just until blended into the cream. Scrape down the sides of the bowl.
4. Line your work surface with a sheet of waxed or parchment paper. Invert the cake onto the paper and lift off the pan. Peel the paper off the top of the cake. Spread the jelly in an even layer over the cake, leaving a ½-inch border around the edges. Do the same with the cream cheese mixture. Starting at one of the short sides, roll the cake up into a compact roll, working gently to avoid tearing the cake or squeezing the filling out. Set the cake seam side down on a serving platter. Cover with plastic wrap and chill for at least 2 hours or up to 1 day before serving.
5. To serve, sprinkle a dense coating of confectioners' sugar over the cake. Cut into 1-inch slices.
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You'll keep coming back to these Latino
kitchen basics!
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