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Gypsy arm stuffed with strawberries and cream

Gypsy arm stuffed with strawberries and cream

Gypsy arm stuffed with strawberries and cream

This gypsy arm is a wonderful recipe that is not too complicated, if you learn to make a sponge cake sheet and whip cream, two pastry techniques that are true wardrobe funds, and whose culinary procedures I explain in another section with great care. I tried this cake for the first time in England and I fell surrendered to its beauty and exquisiteness due to the fluffiness of its sponge cake and the intense flavor and smoothness of the cream. The recipe was given to me many years ago by a friend of mine, who lived in England, and whom I taught to cook myself, and then she surprised me with this wonderful creation; I remember that when I served afternoon tea accompanied by this cake and in a tea set very kitsch From the Royal Minton signature, the table looked straight out of the Victorian era and only Queen Victoria or “Alice in Wonderland” was missing.

I really love this gypsy arm. It is like creating something very beautiful, with a contrast of colors and soft and strong flavors, that produce that appearance so delicate and unreal that it would be the most suitable for the “Non-birthday” party of Alice in Wonderland, that incredible story, where Alicia a girl who in her dream exists not only the fourth dimension but on this journey the girl is involved in a series of illogical and extraordinary events carried out by maddened characters such as her companions, the White Rabbit, the Hatter, the Blue Caterpillar, Cheshire Cat and Queen of Hearts. As soon as I saw this cake I could not help remembering those precious and unique illustrations by John Tennell (1865) for this wonderful story; and I thought this dessert would be worth serving The Mad Tea Party (“The crazy party”) or in the Unbirthdar party (“The Non-birthday Party”), when Alice meets the Hatter and the Hare, who have a very unique and eternal celebration: the “No-birthday”, to which they invite the astonished Alice to have tea. (The photo below is one of the oldest and best-known illustrations of this tale, drawn by John Tennell (1865) for The Mad Tea Party. (“The crazy party”). (The photo is from public domain).


However, this children’s story did not have for me the success of stories like Peter Pan, Heidi, or even Julio Verne’s books or, of course, my beloved Celia by Elena Fortún; I have to confess that I hated “Alice in Wonderland” in a first reading. I sincerely believe that this famous “children’s” story is in almost every house, and yet few have read it. The reason why, in general, children do not appreciate their reading is the crazy level of madness of their characters, since basically it is more a satire against Victorian society, where double morality, hypocrisy, are criticized, and social appearances, that a children’s story where events are incomprehensible to children from 6 to 10 years old, that work with a rationality that makes them incomprehensible what happens to Alicia, and is unable to understand the metaphor behind it: what awaits the girl when she enters adulthood and is surrounded by these crazy characters who are just adults. Sometimes I think that with this story something similar happens when you try to change the plot of “Little Red Riding Hood”, adding some incongruous information that you invent; children immediately react with: “This is not the way the story can be.”

However, when I read it after my adolescence, I began to find meanings that opened up a multitude of fascinating perspectives and interpretations, and I understood why it had given rise to so many different criticisms: from mathematical analyzes of all kinds to Freudian psychoanalytic discussions, and Latest research almost considers it a neuroscience treaty. And here lies its tremendous success, “the pleasure of the text” that Roland Barthes would say, since it is a challenge or riddle for our intelligence, where each reader faces Alicia’s challenge with a personal interpretation based on her cultural baggage.

Going back to this dessert, the preparation is simple if you know how to prepare a cake plate for gypsy arms and whipping cream. It is capable of being filled with any fresh fruit mixed with whipped cream. For example, fresh peaches or apricots, or any berry fruit (raspberries, blackberries, etc.) or pastry cream, which is the most typical way of filling it in Spain, or chocolate truffle cream, which is my favorite, and which It only requires a mixture of half a tablet of melted chocolate with one or two tablespoons of cream and another of brandy. Finally, you just have to put the filling on the open cake like a book and then fold and close it. The biscuit plate is a recipe from my house, but the way of presenting it is typically English and worthy of one of the great delicacies of Anglo-Saxon pastry.

I am very particular with strawberries, I like them small and very ripe and if they can be from the terroir better; in fact, if you do it with amorodos (small wild strawberries, like the ones on the Gulet) it will be spectacular. The strawberry if it is not very ripe, it is tasteless, and therefore the cake is neither so sweet nor so fragrant. I usually do it with local strawberries from August or September, very ripe and, at the same time, hard. I can tell you that modestly the people who have tried it in my house have been amazed by its presentation and exquisite flavor.

In my house they used to make it also as a salty dish, stuffed with any prawn bechamel, ham, hake, etc. and sprinkled with cheese; You can even add a touch of oven gratin. Also, you can introduce a mayonnaise mixed with scrambled fish, cooked egg, etc. or whatever you have left over.

Ingredients:

-4 large eggs

-4 tablespoons of sugar

-300 gr. strawberry

-4 tablespoons of biscuit flour (from which you already have yeast)

-4 dl. cream (two tetrabricks)

-3 tablespoons of icing sugar for the cream

-butter to spread the mold

– icing sugar to sprinkle

Elaboration:

For the preparation of the cake, I refer to this link. And I do the same to whip the cream.

1. There you have the sponge cake plate with a color and fluffiness that it feeds; we get rid of the paper that must be non-stick and with a knife we ​​pass it to a cloth; in my case it is my fetish cloth, because it was from my house and must have been over eighty years of tourne (a whole vintage), to which I sprinkle sugar so that it later separates well; I turn it over and I can already put it in a source folded like a book and also with a sprinkle of sugar so that the two parts do not stick:

2. Now we are going to prepare the strawberries. After being thoroughly washed, you dry them with kitchen paper and cut them into four pieces or you can even leave them whole:

3. Once you have the whipped cream, add about 3 level tablespoons of icing sugar, and the strawberries that you have cut beforehand, and if you are very sweet you have put a tablespoon of sugar so that they are marinated a little, and stir all with care that the cream is not lowered; and in the fridge for half or an hour to thicken:

4. After that time; you can already fill the cake; first unfold and fill only half of the plate since with the other you will close it. You should try to pour as much of the filling as possible and you do not need to cover it entirely, simply smooth it with a knife and as far as it will go.

5. And there you have the elegant and delicious cake; and when you cut it it will seem even more spectacular:

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