Preparation time: At least 20 minutes
Cooking time: About 7-8 minutes
This classic of Spanish pastry, called brazo de gitano, consists of a rolled thin biscuit, a kind of sponge cake, filled with cream. In this variation, chocolate biscuit is used, an ingredient which pairs perfectly with the filling of Canary Island banana: a delicious medium-sized fruit with yellow skin flecked with dark spots. Picked when ripe - that is, whole and yellow - it is unrivalled by its larger cousins from other regions.
Making the sponge
- Using an electric mixer, beat the whole eggs with the sugar and lemon zest until thick, foamy with a light colour.
- Whip the egg whites.
- Remove the beaters and, by hand, fold in egg whites.
- Fold in the flour sifted together with the cocoa.
- Spread the batter on a baking sheet covered with greased and floured paper.
- Bake in a 180 °C / 350° F oven for 7-8 minutes.
- Carefully turn the hot cake over onto a damp kitchen towel, sprinkle with sugar and then roll it up to give it its shape.
- When cooled, unroll, fill with the cream filling (below), and roll up again.
- Cut the ends on the diagonal, sprinkle with icing sugar and serve with grated chocolate.
Making the filling
- Crush the bananas with the lemon juice and fold into the whipped cream along with the small pieces of chocolate.
Chocolate - difficult to pair with wine - and the perfumed ripe banana demand a wine with character such as a red D.O. Jumilla made from the Monastrell grape, with notes of raisins, jam and dried fruit, which contrast with the dry tannins to avoid a sickly sensation.
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