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Gypsy Arm Of Coffee And Cream

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30 grams Of flour.
2 tablespoons of cocoa
70 grams of sugar.
1 teaspoon instant coffee
15 cl of whipped cream.
3 eggs.
4 tablespoons of coffee liqueur, optional.



To make a delicious gypsy arm of coffee and cream, the first thing we must do is separate the whites from the yolks.

We put the yolks in a bowl and beat them with 40 grams of sugar. we reserve Further, we assemble the egg whites with 30 grams of sugar and add them to the previous mixture.


Remove and add the flour, coffee and cocoa, and stir again little by little and with enveloping movements, until the dough has no lumps

We put the oven to preheat to 180º C, with heat up and down. We line a baking tray with baking paper and spread the dough we have achieved on the entire surface of the tray. We put it in the oven and leave the cake for ten minutes.


Then we remove the cake from the oven and roll it on itself, without removing the paper from the oven and let it cool. We mount the cream and when the gypsy arm has cooled, we unroll it, remove the baking paper and, optionally, moisten the cake with the liquor.

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