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Daisy Cooks Gypsy’s Arm’ — Jelly Roll with Guava Cream Filling (Brazo de Gitano)/ Guacamole / Cuban Black Bean Soup
Posted By: Millie In Response To: Daisy Cooks Seafood and Angel Hair Pasta (Hank)
Date: Wednesday, October 5, 2005 at 1:09 p.m.
In Response To: Daisy Cooks Seafood and Angel Hair Pasta (Hank)
Gypsy’s Arm’ — Jelly Roll with Guava Cream Filling (Brazo de Gitano)
I don’t know how this dessert got its name, and to be honest, I think I’d rather keep it that way, but this cake will be found in any and every Latin pastry shop, and in various flavors. This is my riff on that theme, playing around with another classic combination in the Latin kitchen: guava paste and queso fresco, a slightly tart cheese eaten fresh. In this filling, the guava takes the form of store-bought jelly and cream cheese lightened with whipped cream stands in for the queso fresco. I like it because it’s simple, light, and the fillings are very refreshing. I can’t tell you how proud I was the day
I first served Abuela a piece of Brazo that I had baked myself. The fact that she did not bake, and that it was her favorite dessert (next to cheesecake!) added to my pleasure.
Makes 10 servings
For the cake
Vegetable cooking spray
3/4 cup sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
3/4 cup sugar
For the filling
1 cup heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla
1 cup whipped cream cheese at room temperature
One 17-ounce jar guava jelly or two cups strawberry jelly
Make the cake: Preheat the oven 350°F. Grease a 13 x 18-inch jelly roll pan with vegetable cooking spray. Line the bottom of the pan with parchment paper or waxed paper. Sift the flour, baking powder, and salt into a bowl. Beat the eggs in the bowl of an electric mixer (or in a bowl with a handheld mixer) at medium-high speed until foamy. Add the sugar gradually in three batches and continue beating until very fluffy and pale yellow.
Add the sifted dry ingredients to the eggs in three batches, folding each one into the egg mixture with a rubber spatula until just a few streaks of white remain. Scrape the batter into the prepared pan and smooth it into an even layer, making sure to poke it into the corners. Bake until the cake is golden brown and it feels spongy not tacky to the touch, 14 to 16 minutes.
Make the filling: Beat the heavy cream and confectioners’ sugar in the bowl of an electric mixer (or in a bowl with a handheld mixer) until it is fluffy. Add the vanilla and continue beating until the cream holds soft peaks when the beater is lifted from it. Add the cream cheese half at a time and beat just until blended into the cream. Scrape down the sides of the bowl.
Line your work surface with a sheet of waxed or parchment paper. Invert the cake onto the paper and lift off the pan. Peel the paper off the top of the cake. Spread the jelly in an even layer over the cake, leaving a 1/2-inch border around the edges. Do the same with the cream cheese mixture. Starting at one of the short sides, roll the cake up into a compact roll, working gently to avoid tearing the cake or squeezing the filling out. Set the cake seam side down on a serving platter. Cover with plastic wrap and chill for at least 2 hours or up to 1 day before serving.
To serve, sprinkle a dense coating of confectioners’ sugar over the cake. Cut into 1-inch slices.
To learn more about Daisy Martinez, visit her Web site: Daisycooks.com
Excerpted from "Daisy Cooks!" by Daisy Martinez. Copyright © 2005 by Daisy Martinez. Published by Hyperion Books. All rights reserved. No part of this excerpt can be used without permission of the publisher.
Daisy's Recipes: Guacamole
Makes about 2 cups, enough for 8 or so as a dip.
4 to 5 small Haas avocados
Juice of half a lime
1 cup chopped fresh cilantro
1 plum tomato, cored, seeded, and chopped
1 small Spanish onion, chopped fine
1 jalapeno, cored, seeded and chopped fine
2 cloves garlic, chopped fine
Freshly ground black pepper
Fine sea or kosher salt
Pit and peel the avocados. Cut the avocado in to rough chunks and toss it in a bowl with the lime juice. Add the cilantro, tomato, onion, jalapeno, and garlic and mash-mix with a fork until everything is evenly distributed and the guac has a nice, chunky texture. Season to taste with salt and pepper. Serve right away, preferably, but if you are making it ahead of time, refrigerate, with a piece of plastic pressed directly to the surface to prevent discoloration, up to 4 hours.
Daisy's Recipes: Cuban Black Bean Soup
A Trip to Cuba
Nothing says Cuban cooking like their beloved frijol negro -- black bean. In this episode, Daisy prepares "Moors and Christians," black beans served with white rice, and a delicious Cuban black bean soup. Also on the menu is Ropa Vieja, or "Old Clothes"; a fantastic dish of slow-cooked, fork-tender beef.
Cuban Black Bean Soup
Sopa de Frijoles Negros al Estilo Cubano
I like a little heat in my black bean soup, so I add a tiny piece of Scotch bonnet chili pepper like I do in the previous soup. If you don't, leave it out. This is such a favorite of mine, that a bowl of this and a little crusty bread is a meal. I also think of this as my "ice cream sundae" soup--fill bowls with the soup and let people top them as they like.
Black Beans (recipe follows)
Two 14 1/2-ounce cans chicken broth
1/2 cup Sofrito (see "Staples")
1/2 cup canned Spanish-style tomato sauce
3 tablespoons alcaparrado or chopped pimiento-stuffed olives
1 tablespoon fine sea or kosher salt
Healthy dose freshly ground black pepper
1/4 Scotch bonnet or jalapeño pepper
Any or all of the following "sundae toppings"
Cooked white rice
Chopped red or white onion
One-quarter of a Scotch bonnet or jalapeno pepper, optional
1. Make the black beans.
2. Stir the chicken broth, sofrito, tomato sauce, alcaparrado or olives, salt, pepper, and chili pepper into the black beans. Bring everything to a boil over medium-high heat. skim off any foam that rises to the surface. Continue boiling until the soup is nice and thick, with just enough liquid to cover the beans. Pull the pot off the heat and let it sit 5 to 10 minutes so the beans soak up a little more of the liquid. Serve hot, ladled into warm bowls. Pass the toppings you have prepared.
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