Today a dessert that almost everyone likes, sponge cake, cream and strawberry united to make a delicious roll of gypsy This recipe calls for strawberries
I have to say that this dessert drives us crazy at home and as always with our thermomix it is very easy to make
strawberry and cream gypsy arm with thermomix
strawberry and cream gypsy arm with thermomix
People
4
Preparation time:
15 minutes
Cooking time:
32 minutes
Total Time
47 minutes
Kitchen Spanish
Category:
desserts with thermomix Vegetarian Recipes with Thermomix
Strawberry and cream gypsy roll ingredients with thermomix
4 large eggs
115g white or golden sugar
1 teaspoon vanilla extract
120g of flour
1 teaspoon baking powder
1 pinch of salt
for the filling
250g raspberry or strawberry jam
500g double whipped cream
for the GLAZING
230g icing sugar
50g cocoa powder
20g unsalted butter
80g whole milk
for decoration
150g unsweetened desiccated coconut
Preparation of strawberry and cream gypsy arm with thermomix
We preheat the oven to 180 ° C
Line a large rectangular baking tray with parchment paper.
place the whisk accessory and place the eggs, powdered sugar and vanilla extract in the bowl, and Beat
6 minutes / 37 ° C / Speed 4
Once finished we beat again but it is without temperature and with the beaker removed to release steam
6 minutes / speed 4
Carefully add the flour to each side of the whisk attachment, along with the baking powder and salt, and program
4 seconds / speed 3
Remove the beater attachment.
We take out the Thermomix bowl and put the mixture very carefully on the prepared tray and spread it evenly to form a large rectangle.
Bake in the oven for 10-15 minutes until lightly golden and fluffy.
Meanwhile, prepare another large sheet of parchment paper.
Once the cake is cooked, tip it upside down on the prepared sheet and remove the greaseproof paper attached to the sponge from the oven.
Carefully roll up the cake starting at one short end.
Then wrap it in a clean cloth and reserve
With our clean Thermomix bowl, insert the accessory to beat and add the whipped cream.
Beat on speed 4 until stiff. (This could take from 20 to 45 seconds) we reserve
Once the cake roll has cooled, remove the clean cloth from the cake and unroll.
Evenly spread the resauce, then top with the whipped cream. Roll up again and place seam side down on parchment paper.
To make the chocolate glaze, place the icing sugar, cocoa powder, butter and whole milk in the clean mixing bowl. Melt
4 minutes / 50 ° C / Speed 1.
Place the desiccated coconut on a large baking sheet.
Using a brush, gently brush the cocoa glaze over the roll until completely covered. Then roll it in the prepared coconut.
Now you can cover the seam and roll it into the coconut.