How is Grandma's gypsy arm who have to know

With a name of rare origin and several nicknames disseminated by the world, this dessert will be visually known. Gypsy's arm is like a rolled pionone but in its composition it is not. That is, but no; And as what we have just said, nothing was understood, keep reading that we do not spare in information and data on this incredible dessert.

On the gypsy arm, family delight

The "gypsy arm" is a delicious dessert that has its roots in Spanish cuisine and has become popular in many parts of the world. It is also known simply as "gypsy arm" or "cream gypsy arm."

This dessert is characterized by its roller shape or rolled arm, which is filled with different sweet ingredients, such as custard, chocolate, fruits or jam. It is a versatile option that allows a wide variety of flavors and presentations.

It is a dessert that is enjoyed in many celebrations and special occasions due to its elegant presentation and delicious flavor. Each family can have their own recipe and special variations that make this dessert unique and significant. That is why it is called the grandmother's gypsy arm .

Gypsy arm filling

The stolen cream filling is one of the most traditional and popular for the gypsy arm . The custard is a mixture of milk, sugar, egg yolks and flour , cooked until it is thick and cools. This cream extends on a sponge cake, which is then rolled to create the characteristic form of the gypsy arm.

In addition to the custard, it is common to find versions stuffed with chocolate truffles , fresh fruits such as strawberries or raspberries, or even jams of varied flavors. The choice of filling can vary according to the personal tastes and creativity of the chef.

To make a homemade gypsy arm, a basic recipe is usually followed that includes the preparation of a soft and spongy cake that will serve as the basis for the final roll. The key to a good gypsy arm is to achieve a cake that is flexible enough to roll without breaking.

Why gypsy arm?

The name "gypsy arm" for this dessert has historical origins and has remained over time in the gastronomic culture of some countries, especially in Spain. However, the exact reason why it is called that is not completely clear and has given rise to several theories and speculation.

One of the theories suggests that the name comes from the shape of the dessert, which resembles a rolled or folded arm similar to the sleeve of a gypsy that could carry a long and decorative attire.

The relationship between the name and the gypsy community is uncertain and has given rise to various theories. Despite its inaccurate origin, it became an iconic dessert in Spanish pastry and has spread over the years to other parts of the world, adopting regional variations in ingredients and flavors. 

Its characteristic form of the gypsy arm

The rolled up of the gypsy arm is characteristic and distinctive , which could have inspired the association with the image of a folded arm. Another theory is that the name is derived from the tradition of the fairs and festivals where gypsies used to sell and prepare this type of sweets.

In some regions the gypsies were known for their culinary skills and for elaborating rolled desserts such as the gypsy arm. This historical association could have contributed to the dessert name.

Pionono and gypsy arm, not as similar as it seems

The pionono and the gypsy arm are two rolled desserts that share similarities in their presentation but differ in several key aspects.

The main difference lies in the base of the dessert: the pionono is made with a dough more similar to a cake or a cake iron, while the gypsy arm uses a softer and more spongy sponge cake iron. This results in different textures and flavors.

Another significant difference is its geographical origin . The Pionono is originally from Spain, specifically from the town of Santa Fe, in the province of Granada, and has become a typical dessert of the region. Instead, gypsy arm is a dessert that is found in diverse cultures and countries and its name can vary depending on the region.

Gypsy's arm and his many names

The term gypsy arm is still widely used to describe this dessert enrolled in many Spanish -speaking regions. However, in some places and contexts, it has been chosen to use more neutral and contemporary terms to refer to this delicious dessert. 

Some people prefer to call the gypsy arm use names like "cake role," "cream roll," or simply "rolled dessert" to describe this type of preparation. These names are more descriptive and neutral from the cultural point of view, and avoid negative connotation or stereotype associated with the word "gypsy."

When was the gypsy arm invented?

The idea of winding a sponge cake with filling dates back to the 18th century in Europe. In France, it is known as "Roulade," and in Switzerland as "Roulade Suisse". These desserts used to wear jam fillings or chantilly cream .

As recipes and culinary techniques spread through Europe, it is possible that this concept has arrived in Spain in the nineteenth or early twentieth century where the name of "gypsy arm was given."

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Gypsy arm recipe

Ingredients

For cake:

• 4 eggs
• 125 gr of sugar
• 125 gr of flour
• 1 teaspoon vanilla essence
• A pinch of salt

For filling (pastry cream):

• 500 ml of milk
• 4 egg yolks
• 100 gr of sugar
• 40 gr of maicena
• 1 teaspoon vanilla essence

How to make gypsy arm in 6 easy steps

1. In a bowl, beat the eggs and sugar about 5 minutes until the mixture is thick and clearer. Add the vanilla essence and mix well.
2. Sample the flour on the mixture and gently incorporate with a spatula to maintain the spongy of the cake. Pour into a rectangular tray lined with butter paper extending evenly.
3. Bake in a preheated oven at 180 ° for 10-12 minutes, or until the cake is golden and by inserting a stick into the center, it comes out clean.
4. In a saucepan heating the milk over medium heat without boiling. In a bowl beat egg yolks, sugar, cornstarch and vanilla essence.
5. Pour hot milk on the yolk mixture, beating constantly. Return to the pan and cook over low heat, stirring until the cream thickens. Remove and let cool.
6. Unroll the cake already cold and extend a layer of custard on it uniformly. Roll up the cake with the cream inside. Refrigerate an hour before serving.