BRAZO GITANO DE GUAYABA (JELLY ROLL WITH GUAVA)
Recipe I've had for over 25 years. In Puerto Rico, the brazo gitano made by Franco in Mayaguez is a favorite. This homemade version may not be an exact duplicate but it is just as good or better, in my opinion. Mix and match the fillings to your taste. Cream cheese along with the fruit of your choice is a favorite of many.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Caribbean
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan.
- Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan.
- Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar.
- Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content.
- Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes.
- Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 1.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 180.5 mg, Sugar 23.3 g
BRAZO GITANO NAVIDEñO ( NIñO ENVUELTO )
It's like a yule log/Tronco Navideño.A sponge cake rolled into a log with a filling of your choice. You could frost it or just dust with powdered sugar. The filling I use is dulce de leche with guava marmalade, you could also use Nutella, bavarian cream or any flavor of marmalade. It's not as hard as it looks.
Provided by Kitty Kat Cook
Categories Dessert
Time 27m
Yield 1 Log, 15 serving(s)
Number Of Ingredients 8
Steps:
- Whisk egg whites with the salt until stiff peaks form. Set aside.
- Beat egg yolks with the sugar until light and fluffy. Add the butter and half of the flour.
- Gently fold in half of the egg whites. Then fold in the remainder of the flour and last the rest of the egg whites.
- Heat oven to 450 degrees fahrenheit/ 240 degrees celsius.Grease and line a baking sheet with wax paper, then grease the wax paper again.
- Then spread batter evenly onto sheet. Bake for aprox. 7 minutes or until firm and pale but not golden.
- While it bakes get your filling ready and set a moist,clean towel on a clean flat surface, which should be big enough to cover the entire cake.
- Remove the cake from the oven and quickly invert it onto the towel, remove the paper and spread dulce de leche and top with marmalade on top and roll the cake. Wrap cake with the towel and refrigerate up to a day before or 3 hours minimum. Remove and decorate.
Nutrition Facts : Calories 170.9, Fat 5, SaturatedFat 2.8, Cholesterol 54.4, Sodium 72.9, Carbohydrate 30.9, Fiber 0.3, Sugar 26.2, Protein 2.1
BRAZO DE GITANO (CREAM ROLL)
This is a traditional Puerto Rican dessert. There are different variations for the brazo de gitano filling. You can substitute strawberry or guava jam for the cream filling. If not serving immediately, place rolls in a refrigerator and remove 1 hour before serving.
Provided by Venus Zayas
Categories World Cuisine Recipes Latin American Caribbean
Time 40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x12x1-inch aluminum pan. Line with parchment paper and grease paper generously.
- Sift flour, baking powder, and salt together in a bowl. Set aside.
- Combine water, vanilla extract, and lime juice in a separate bowl. Set aside.
- Beat eggs in a mixing bowl using an electric mixer on high speed for 1 minute. Reduce speed to medium and add white sugar gradually. Reduce speed to low and add flour mixture alternately with water mixture, mixing until well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- While cake is baking, dissolve cornstarch in 1 cup milk in a saucepan over medium heat until well blended. Add egg yolks and mix well. Pour in remaining milk, sugar, salt, and lime zest. Mix over medium heat using a wooden spoon until boiling; remove from heat. Keep filling warm if cake is still baking.
- Place a large, damp cloth on a table and sprinkle generously with sifted confectioners' sugar about 5 minutes before cake has finished baking.
- Remove cake from the oven. Release edges of cake using a knife. Turn cake over onto the sugar-coated cloth; remove parchment paper from cake and trim edges. Pour cream filling over cake immediately, spreading almost to the edges. Roll cake up from the bottom.
- Cut roll in the middle to divide into two 9-inch rolls. Transfer to 2 flat platters using 2 wide spatulas. Sprinkle rolls with additional confectioners' sugar just prior to serving.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 39.6 g, Cholesterol 74.5 mg, Fat 2.5 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 1 g, Sodium 201.7 mg, Sugar 28.6 g
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