Brazo de gitano banana
cake ingredients
baking spray, to grease
125g flour
4 free range eggs (L)
100 + 45g fine caster sugar
25g soft, light brown sugar
30ml warm water
1 sachet vanilla sugar
Brazo de gitano banana
ingredients for the bananacream
3 small, ripe bananas
30g soft, light brown sugar
200 ml double cream
2 tablespoons brown rum (optional)
50g white chocolate (optional)
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This recipe for Brazo the gitano by the brilliant Spanish chef José Pizarro differs from the classic recipe by the incorporating of bananas. The little José got this cake every year on his Birthday, his mother it for him. So this recipe means a lot to him and you can taste it.
This cake is eaten at all festive occasions throughout Spain, with a coffee or as a dessert. Often the "gypsy arm" - translated in English - is filled with yellow custard and strawberries (jam).
Because the recipe is very old, every region has made its own variation. Snazzie's variation (a little bit cheeky) is no mashed banana, but slices and no powdered sugar but white chocolate shavings as garnish.
The Brazo de Gitano is seriously delicious and easy peasy to make, so do try! Here's how you make it
Preheat the oven to 190°C, place greased waxed paper on a baking tray.
Mix the eggs with 100g sugar and brown sugar in a big bowl.
Beat until it resembles mousse, then beat in water and vanilla.
Sift the flour on the batter, 1/3 at a time
Each time fold the flour light and quickly into themixture.
Pour the batter onto the prepared baking tray, move the tray to run batter into the corners.
Bake the cake 12-15 minutes, until if feels spongy and corners come loose.
Sprinkle the remaning sugar on baking paper, tip the cake on it, remove the paper.
Beat the double cream until thick but not stiff.
Stir the brown sugar into the rum until it has dissolved.
Add the mixture to the double cream and beat it stiff.
Cut off hard edges and cut the cake straight
Spread a thick layer of cream on the cake.
Cut the banana's in to long slices.
Place the slices on the cream, then roll the cake.
Spread cream thickly on the outside of the cake.
Generously grate white chocolate on the cake.
Place the cake half an hour in the fridge to stiffen.
Brazo de Gitano Banana, José Pizarro, we love you !