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Brazo Gitano con Crema Almendras

Categoría
Postres
Dificultad
Medio
Porciones
12

Ingredientes

  • 4 Claras de huevo
  • 1 Taza de azúcar
  • 4 Yemas
  • 3 Cucharaditas vainilla
  • 3/4 De taza de Harina Blanquita
  • 1/4 De cucharadita sal
  • ¼ De cucharadita polvo de hornear
  • Crema Pastelera de Almendras
  • 2 Tazas de leche Parmalat
  • ½ Cucharada de vainilla
  • 1/4 De cucharadita extracto de almendras
  • 1 Huevo
  • 2 Yemas de huevo
  • 3 Cucharadas y media de maicena
  • 1 1/2 Cucharadita de gelatina sin sabor
  • 3 Cucharadas de licor de almendras o Amaretto

Preparación

  1. Cernir la Harina Blanquita, el polvo de hornear y la sal
  2. Elaborar un suspiro francés, es decir: en una batidora con globo batir las claras de huevo incorporando el azúcar en forma de lluvia hasta que forme picos.
  3. Mientras, con un  batidor de mano, incorporar aire a las yemas.
  4. Cuando el suspiro francés esté listo, remover de la batidora y de forma manual incorporar las yemas batidas y la vainilla con movimientos envolventes.
  5. Con ayuda de un colador incorporar la harina de manera envolvente en varias adiciones.
  6. Esparcir en una bandeja cubierta de papel para hornear.
  7. Hornear a 350 F por aproximadamente 20 minutos o hasta que al tocarlo la masa conserve la forma.
  8. Dejar refrescar.
  9. Para la crema pastelera.
  10. Entibiar en una olla la leche Parmalat, la vainilla y la mitad del azúcar.
  11. Mientras se va calentando colocar en un bowl las yemas, la otra mitad de azúcar y la maicena, y mezclar con batidor de mano.
  12. Temperar con la leche tibia para que los huevos no se cocinen de golpe.
  13. Incorporar todo a la olla y mover constantemente hasta que la crema pastelera espese a fuego medio. Retirar del fuego.
  14. Incorporar de manera vigorosa el licor con la gelatina. Se debe previamente añadir la gelatina en forma de lluvia al licor y entibiar por algunos segundos en el microondas.
  15. Colocar en un  baño frío para enfriar rápidamente, cubierta de papel film/plástico.
  16. Ensamblaje: enrollar la masa fría con la crema pastelera. Decorar con azúcar pulverizada.