October 1, 2021

Brac de Gitano

Posted by HI Cookery under 10 October | Tags: , , , |
Leave a Comment 

Brac de Gitano

(Andorra Cake Cream Roll)

October: National Dessert Month

Islander’s Mommy and Auntie Maria B. would make Filipino pianono (cake rolls with filling) for the family on special occasions, like birthdays and the holidays. The dessert seemed so fancy to make that Islander never created a cake roll until now—and discovered that it was not that difficult to do! She already had all the ingredients in the pantry and decided to try a cake roll recipe from Andorra called brac de gitano (gypsy’s arm). Since the Philippines and Andorra have Spain as a common country in their histories, the cultural cuisine and cake roll recipe and technique are similar. This Andorra version has an apricot jam and cream filling. Feel free to experiment with other fillings.

Home chefs can challenge themselves and make a surprisingly simple cake roll like brac de gitano. Impress family and friends on special occasions and try this recipe during National Dessert Month.

Recipe

(Adapted from Coil.com)

For the cake

  • 4 eggs, separated
  • ½ cup sugar, granulated white
  • ½ cup flour, all purpose
  • A pinch of salt
  • 1 tablespoon butter, softened
  • 1 teaspoon almond extract

Directions

In a mixing bowl, beat the egg yolks with sugar until pale. Add the flour, butter and salt.

Add the almond extract. Continue to mix well. Meanwhile, in another mixing bowl, whip the egg whites until stiff peaks form. Fold into the flour mixture.

Line a 9×13-inch lipped pan with parchment paper, leaving an overhang on the edges to use as “handles”. Lightly grease the paper. Pour the batter in the pan, smoothing the top with a spatula. Bake in a preheated oven at 350 degrees F for 25 minutes or until golden brown. Remove from the oven.

Pick up the cake by the “handles” and place in a cotton towel. Roll from the short end. Leave in the towel to cool. Meanwhile, make the cream filling.

For the cream filling

  • 1 cup heavy whipping cream
  • 5 tablespoons plus ½ cup apricot jam (room temperature)
  • ¼ cup powdered sugar
  • ¼ cup cocoa powder
  • 1/3 cup sliced almonds

Directions

In a mixing bowl, whip the cream until stiff peaks form. Gently fold 5 tablespoons of apricot jam into the cream and mix well. Unroll the cake and spread the remaining ½ cup apricot jam on the cake, leaving ½ inch edges. Then carefully spread the cream mixture on top of the jam.

Roll the cake back into shape, using the towel as a guide. Refrigerate for 1-4 hours. When ready to serve, dust powdered sugar then cocoa powder on top and sprinkle with almonds. Slice and serve cold.

Notes

  • Search our blog for more dessert recipes.

 

 

October 1, 2011

Tiramisu

Posted by HI Cookery under 10 October | Tags: , , , , |
Leave a Comment 

Tiramisu

Tiramisu

October: National Dessert Month

Tiramisu is a traditional Italian dessert that we always order at Italian restaurants in North America. So when we were able to visit Italy (Rome, Florence and Venice) a few years ago, we wanted to try the authentic treat. Whether we ate tiramisu simply sliced and served on a plate or from fancy shot glasses or classy cups, we savored the rich, creamy and potent dessert. With several shots of espresso flavor and sometimes sweet Marsala wine and brandy infused in the dessert, tiramisu really “picked us up” and we had enough energy to continue touring the Italian towns! This no-bake confection is like a cross between a cheesecake and trifle. For an impressive dessert, it is not as difficult to make as it seems. For National Dessert Month, try making traditional tiramisu to “pick you up” as the season turns into fall!

Recipe

(Adapted from Alessi Biscotti Savoiardi)

For the zabaglione cream

  • 5 egg yolks
  • ¼ cup sugar
  • ½ cup Marsala

For the cream filling

  • 1 cup heavy whipping cream
  • 4 tablespoons sugar
  • 2 cups mascarpone cheese

For the cookie base

  • 30 or more lady finger cookies (we used Alessi brand)
  • 1 – 1 ½ cup espresso or strong coffee, cooled
  • 1 tablespoon vanilla
  • ¼ – ½ cup brandy or Marsala (we used Cognac-brandy)
  • 1-2 tablespoons cocoa powder (we used Nestle brand)

For the optional garnish

  • Chocolate syrup or sauce (we used Hershey’s brand)
  • Whipped cream
  • Chocolate-covered coffee bean

Directions

Make the zabaglione cream by beating the egg yolks with sugar in a bowl until the mixture turns to a pale yellow color. Place the bowl over a pot of boiling water (double boiler). Reduce the heat to simmer. Gradually add the Marsala, beating continuously until thick. Pour the mixture into another bowl, cover and refrigerate for half an hour.

Tiramisu

Meanwhile, make the cream filling. In a mixer, whisk the heavy whipping cream with sugar until stiff peaks form. Fold in the mascarpone cheese. Add the cooled and thickened zabaglione cream to the mixture. Blend until smooth and softened. Prepare the cookie base. In an 8x8x3-inch square pan, arrange the lady finger cookies in a row, slicing off pieces to fit, if necessary.

Tiramisu

In a small bowl, mix the espresso or coffee with vanilla and brandy or Marsala. Pour a tablespoon of espresso/coffee mixture on top of each cookie to soak well (or dip each cookie in the bowl). Layer half of the chilled filling over the soaked lady finger cookies.

Tiramisu

Sprinkle the top with about one tablespoon of cocoa powder using a fine sieve. Repeat the process of arranging and soaking the cookies as the next layer.

Tiramisu

Finish with a layer of filling. Cover with plastic wrap and refrigerate overnight to allow the cookies to soften and the flavors to blend together. Serve by drizzling chocolate syrup/sauce on a dessert plate.

Tiramisu

Put a slice of tiramisu on the drizzles. Sprinkle the top with cocoa powder using a fine sieve. Pipe a rosette of whipped cream on top and garnish with a chocolate-covered coffee bean. Cover any leftover tiramisu to prevent the lady fingers from drying out.

Tiramisu

Notes

  • Tiramisu is literally translated as “pick me up.”
  • Grazie (thank you) to Lisa L. for the Marsala from Sicily. She served on this Italian island as a U.S. naval reservist and bought a bottle of the booze for our blog!
  • Use half the amount or eliminate the Marsala in the zablagione cream for a less liqueur-tasting tiramisu.
  • For a similar mini-version of tiramisu, try the recipe for St. Roch’s Fingers, which we posted on our blog on the Feast Day of St. Roch on August 16.