The “bras de gitan” traditional recipe
The Bras de Gitan is a sponge cake rolled with South-flavored pastry cream.
Preparation time : Baking time : 10 Total :
For the sponge cake (30x30cm pan)
- 5 egg yolk
- 100 g of sugar
- 100 g of sieve flour
- 5 eggwhites
- Grand Marnier
For the pastry cream
- 4 egg yolk
- 125 g of sugar
- 70 g of flour
- 1/2 liter of milk
- 1 vanilla pod
Pastry cream preparation
Warm the milk in a saucepan with the vanilla. Beat egg white with sugar in a deep pan until pale and creamy. Add the flour and mix well. Add the boiling milk and beat using a whisk. Put back in the saucepan and cook while stirring constantly until boiling. Beat to lighten the mix and then let it cool down.
Add some Gand Marnier to give an orange taste
Sponge cake preparation
Cover the baking sheet with a greaseproof paper and sieve the flour. Beat egg yolk with sugar until pale and creamy then keep it aside.
Beat the egg white until very stiff (add a few drops of lemon juice to help). Add 20g of sugar and beat. Add the egg yolk onto the egg white and mix carefully with a spatula while adding the flour little by little.
Spread and smooth the surface of the blending onto a baking sheet. Put in the warm oven immediately at 190°C. Check the baking by digging the tip of a knife into the pastry. When it comes out dry and the pastry becomes glazed, take the cakef from the oven and put it on a grill.
Put the pastry onto a wet dishcloth laid on the working surface. On the pastry , spread a large layer of pastry cream. Rolled carefully the pastry by holding with the wet dishcloth during a few minutes.
Cut each end and put the cake in the fridge. Before serving, dust with icing sugar.