Cream Roll | Brac de Gitano. ANDORRA, EUROPE

Cream Roll | Brac de Gitano. ANDORRA, EUROPE

Servings   4-6people

Prep Time   20minutes

Cook Time   25minutes 

Passive Time   5hours



For the cake:

4whole eggs, separated

1/2cup sugar

1/2cup all-purpose flour

pinch salt

1oz butter

1tsp almond extract

For the filling:

1cup heavy cream

3/4cup apricot jam(peach may be substituted)

1/4cup powdered sugar

1/4cup unsweetened cocoa powder

1/3cup slivered almonds


For the cake:

  1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides)
  2. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract.
  3. Add egg whites to a medium bowl, beat until stiff.
  4. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites.
  5. Pour into pan and bake for 25 minutes or until golden brown.
  6. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into a tube. Let cool to room temperature.

For the filling:

  1. Bring jam to room temperature.
  2. In a medium bowl, whip cream to soft peaks. Stir 1/3 whipped cream into 5 tbsp jam. Fold in remaining cream until just combined.
  3. Unroll the cake. Spread with 1/2 cup jam and then whipped filling. Reroll. Refrigerate for 1-4 hours.
  4. Sprinkle with sugar and cocoa. Slice into rounds.


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