- Beat the eggs and sugar in a bowl. Mix flour with cocoa powder and then incorporate the eggs sieving to avoid lumps. Beat well.
- Melted butter brush in a square mold and hen put the mixture in it. We put in the oven for about 12-15 minutes at 180 º C.
- when is ready we dump it out and on a damp tea towel, roll up and let it cool.
- To make the filling beat the mascarpone cheese, sugar and egg yolks until thick cream consistency.
- It’s time to fill the cake. Unrolled the cloth and extend the mascarpone cream.
- Carefully roll up again and decorate the Swiss roll how you prefer.
- Heat, without boiling, the milk in a saucepan with a cinnamon stick and vanilla. Meanwhile, in a bowl beat egg yolks, sugar, flour, salt, until the mixture is smooth.
- Transfer the mixture into a mold suitable for cooking in a water bath. Stand gentle boiling water below the vessel, mixing the hot milk mixture, after removal of cinnamon and vanilla. Wait that amalgam obtained clues to a boil, add a few tablespoons of hot water and lower the heat, stirring gently and continuously.
The cremadina can be also at chocolate, with the addition of cocoa powder, also for the board, and powdered sugar, you can also sprinkle cocoa.
Or you can add the cocoa cake and maintain clear the cremadina, to have the effect of opposite color.
There are also versions of Swiss roll simpler, faster, and fresh, where, once prepared cake, can be filled with whipped cream, cream and fresh fruit.
The Swiss roll is definitely a popular dessert around the world, which may take different names: Brazo Gitano, arrollado, rocambole, brazo de reina, swiss roll o niño envuelto, are some of the names given to this culinary delight.
This is not a typical Christmas dessert, but it is usually prepared for year-end holidays and you can decorate it as a “typical” Christmas log.
The Swiss roll is easily prepared and can be decorated and filled in different ways. This sweet spread especially in the province of Hesca, but it is present throughout the Iberian peninsula.
there are different wonders about why the Swiss roll is called Brazo Gitano in Spain, but actually this dessert was originally called “Egyptian arm”, and this name comes from a medieval berciano monk that traveled around the world and in an Egyptian monastery discovered this dessert and brought to Spain.
In essence it is a piece of sponge that can be filled in different ways. The most traditional and tasty is the one with “cremadina” or custard.