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GYPSY ARM
Ingredients
For the sponge cake: 4 eggs (size L)
120 g. of sieved flour
120 g. of sugar
½ Royal baking powder (8 g.)
fine salt (a pinch)
For the cream: 4 yolks (eggs L)
100 g of sugar
50 g of Maizena (fine corn flour)
500 ml. of whole milk
½ skin of a lemon and 1 cinnamon stick
PROCESS
Preparation of the pastry cream. Gypsy arm filling
Let's start by making the pastry cream filling, so you can have time to cool
down and get consistency while we bake the cake.
Wash the lemon and peel half of its skin, ensuring that no white part inside,
as this gives us bitterness. Of the half liter of milk, we reserve a little less
than one glass (150 ml.). Put the rest to heat in a saucepan, until it is about
to boil.
Remove from heat, and add cinnamon sticks and lemon peel. Let it cool and
infuse the milk, for 10-15 minutes. We will give a nice flavor to the custard.
In the reserved milk glass, add the cornstarch and stir well, using a few
rods or a fork. We want it to dissolve completely and not have lumps.
In a bowl, we separate the yolks from the whites, and these are reserved
for the final decoration. Tapadlas with plastic film and put them in the
fridge. We add the sugar to the yolks and beat until frothed. Now we
throw the glass of milk with the corn flour, and mix well with the rods,
without lumps.