strawberry and cream gypsy arm with thermomix

Preparation of strawberry and cream gypsy arm with thermomix

1. We preheat the oven to 180 ° C
2. Line a large rectangular baking tray with parchment paper.
3. place the whisk accessory and place the eggs, powdered sugar and vanilla extract in the bowl, and Beat
4. 6 minutes / 37 ° C / Speed ​​4
5. Once finished we beat again but it is without temperature and with the beaker removed to release steam
6. 6 minutes / speed 4
7. Carefully add the flour to each side of the whisk attachment, along with the baking powder and salt, and program
8. 4 seconds / speed 3
9. Remove the beater attachment.
10. 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.
11. Bake in the oven for 10-15 minutes until lightly golden and fluffy.
12. Meanwhile, prepare another large sheet of parchment paper.
13. 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.
14. Carefully roll up the cake starting at one short end.
15. Then wrap it in a clean cloth and reserve
16. With our clean Thermomix bowl, insert the accessory to beat and add the whipped cream.
17. Beat on speed 4 until stiff. (This could take from 20 to 45 seconds) we reserve
18. Once the cake roll has cooled, remove the clean cloth from the cake and unroll.
19. Evenly spread the resauce, then top with the whipped cream. Roll up again and place seam side down on parchment paper.
20. To make the chocolate glaze, place the icing sugar, cocoa powder, butter and whole milk in the clean mixing bowl. Melt
21. 4 minutes / 50 ° C / Speed ​​1.
22. Place the desiccated coconut on a large baking sheet.
23. Using a brush, gently brush the cocoa glaze over the roll until completely covered. Then roll it in the prepared coconut.
24. Now you can cover the seam and roll it into the coconut.