A classic that never fails ... Comes great on any occasion. If you have guests for lunch, dinner, snack or just a fad, it eventually will have it ready in a flash and without complications, and will dedicate the time to friends;)
ARM THE GYPSY OF JAM AND CREAM
Ingredients:
* For the cake:
-
4 large eggs - 1 / 2 tsp.
salt - 200 gr.
sugar - 57 gr.
water - 1 tsp. vanilla extract (I used vanilla powder, which has obscured the flour)
- 85 gr.
pastry flour * For the filling:
- 120 gr. jam, raspberries and blueberries (or to taste)
- 1 cup whipping cream (Or custard)
Prepared
Preheat oven to 180 degrees and line a mold of 37 x 25 cm. with parchment paper (you can also use baking tray). Reserve.
In the bowl of our KitchenAid mixer rod or assemble the eggs with salt at high speed until doubled in volume. At that time we incorporate the sugar gradually.
speed went down to a minimum and add the water mixed with vanilla extract. Stop, add flour and incorporate with a stirring motion. Pour this mixture into the tray that we had reserved and bake for 10-15 minutes or until it is pierced with a toothpick comes out clean. is important not to bake or roll it over break.
While baking prepare a clean dish towel the size of the baking sheet and sprinkle generously with icing sugar. As soon as we remove the cake from oven, drawn on the cloth and wrapped it starting with one side shorter.
let cool on a rack.
Once chilled, unrolled and proceed to fill it with jam (I heat up a little and stir well, and are easily smeared and soak the cake making it is juicy, if you like it even more juicy, you can calarlo with a light syrup-). Let no fill edges so it will not be released to roll it back. We now whipped cream layer and re-roll.
refrigerator for at least 1 hour to fill and decorate the body take before serving.
like I hope so!
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