The cream gypsy arm is a very typical dessert that, despite having disappeared from many dessert menus, is still very present in the after-dinner meals on special days. There are endless recipes for this sweet, the one we suggest is gypsy arm stuffed with cream and despite being a bit laborious, it is very easy to prepare.
> 4 eggs
> 120 grams of flour
> 250 milliliters of cream to assemble
> 4 tablespoons of sugar
> Icing sugar
1. Separate the whites from the yolks. Put the yolks in one bowl and the whites in another.
2. Beat the yolks and then add a tablespoon of sugar. Beat again, integrate the sugar with the yolks and repeat until the 4 tablespoons of sugar are added.
3. Repeat the same process until adding the tablespoons of flour.
4. Whip the egg whites until stiff. (Use some whisks or a fork, whatever works best for you).
5. Pour the egg whites over the egg, sugar and flour mixture and mix well.
6. Preheat the oven to 180 degrees.
7. Prepare a dish suitable for the oven, cover it with baking paper and pour the mixture onto the paper.
8. Bake for about 15 minutes until the cake is cooked and takes on color.
9. Meanwhile, whip the cream. Make sure it is very cold, beat with a whisk or a fork.
10. Do the toothpick test, and if the cake is ready, remove from the oven. Let it cool.
11. Once cold, fill with cream and roll with the help of baking paper. When you have it rolled, even out the piece by cutting the ends with a knife.
12. Sprinkle with icing sugar and enjoy.
Difficulty: medium
Time: 40 minutes
Servings: 6
Caloric intake: 450
