Gipsy Cake Recipes

GYPSY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
• Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

GYPSY JAMBOREE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch diameter cake pans.
• Place the vinegar in a measuring cup, and pour in the milk to equal 3/4 cup. Set aside.
• Beat the sugar with the shortening in a mixing bowl. Add the eggs one at a time, and continue beating until batter is smooth.
• Combine the flour, cocoa, baking powder, cinnamon, nutmeg, and salt in another mixing bowl, and stir to blend. Stir the flour mixture into the egg mixture, alternating with the milk mixture. Stir in the lemon and vanilla extracts. Pour batter into prepared cake pans, dividing evenly.
• Bake in preheated oven until a toothpick or small knife inserted in the center comes out clean, about 30 minutes. Cool 10 minutes. Run a small knife around the inside of the pans before inverting to remove the cakes. Allow cakes to cool completely before frosting.
• To make the icing, beat the butter, egg yolk, and salt together in a mixing bowl. Gradually sift in the confectioners' sugar, alternating with the hot water, stirring until smooth. Do not add the cocoa until step 7.
• To frost the cake, place one layer on a cake plate. Use about half the icing to cover sides and top of the cake. Stir the cocoa into the remaining icing and blend well. Place the second cake layer on top of the first, and frost with the chocolate icing, meeting the plain icing halfway down the side of the cake.

GYPSY ARM (BRAZO GITANO)

Steps:

• Preheat oven to 350.
• Beat eggs for 10 minutes.
• Add sugar and continue beating.
• Add water, baking powder and vanilla, keep beating.
• Gently fold flour into batter.
• Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
• Pour batter evenly onto lined cookie sheet.
• Bake approximately 20 minutes or until golden brown and well done.
• While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
• When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
• Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
• After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
• Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
• Once filled, gentle roll cake back into cylinder shape.
• Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
• Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.

GIPSY CAKE

Steps:

• Melt the chocolate in a double boiler over hot water. Separate the egg whites from the yolks.
• Mix sugar and butter until the sugar completely dissolves and the mixture is creamy. Slowly add the egg yolks. Mix in melted chocolate, almonds, cinnamon, cloves and lemon zest. Sift flour over mixture and carefully fold it inches.
• Grease the model for cake and spread little flour over so the dough will not stick.
• Preheat the oven on 180ºC.
• Beat the egg whites until very firm and fluffy. Fold it very carefully into the chocolate mixture and fill the model with it.
• Bake it for about 50 minutes.
• When baked remove the cake from the model and place it on a wire rack to cool down. That takes for about 6 hours.
• In the meantime, place the raisins into a bowl and pour over the rum. leave them soaking to achieve strong aroma for about 2 hours.
• Melt the couverture chocolate. Whip the cream with sugar until very firm.
• Cut the cake into two layers. Spread the whipped cream over the bottom layer and sprinkle it with well dried raisins. Place the second layer over.
• Spread the melted chocolate over cake and decorate it with whole almonds and sanding sugar to add shine.

GYPSY TART

Steps:

• To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
• Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball.
• Wrap in cling film and rest in the fridge for at least 15 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.
• Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured.
• Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5.
• For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.
• Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving.

GYPSY TART

Steps:

• Preheat the oven to 180C/Gas 4
• Dust worksurface with flour and roll pastry to fit a 30cm glass pyrex dish, line with greaseproof paper and fill the baking beans, bake in the oven for 15 mins then remove greaseproof and beans and place back in the oven for 5 mins then remove from the oven
• turn the oven down to the lowest setting on your cooker
• place the chilled evaporated milk and sugar into a large bowl and whisk on high speed for good 10 mins until pale
• pour into the pastry case and place in the middle of the oven (the oven should only be just warm) the mixture needs to set not cook, check after ten mins, slightly tip the dish and if the mixture does not move it is ready, place back in the oven for 5 more mins if it still moves
• hey presto pudding heaven, serve on its own or with cream or ice-cream