Brazo Gitano
 
Ingredientes para la masa

125 gramos de harina (1 taza suelta)
125 gramos de azúcar (3/4 de taza)
5 huevos
la ralladura de ½ limón grande

Dulce de leche (Arequipe) grande, para el relleno

Preparación

Preparar una bandeja de galletas con papel encerado; engrasar y enharinar.
Separar las yemas de las claras; rallar la cáscara del limón.
Batir las yemas con el azúcar y agregar la ralladura de limón. Aparte, batir las claras a punto de nieve (merengue) y añadirlas a las yemas, mezclando, sin batir. Incorporar la harina mezclando despacio con movimientos envolventes, con cuchara de madera o espátula.
Extender la masa sobre la bandeja y alisarla hasta que tenga ½ cm. de espesor.
Poner en horno precalentado a 350oF, por 10 minutos; tiene que estar ligeramente dorado pero cuidado que no se queme.
Sacar del horno y voltear enseguida sobre un paño húmedo al que se le habrá espolvoreado azúcar encima; desprender el papel y enrollar con el paño, formando el brazo guitano.
Una vez fresco, rellenar con dulce de leche y enrollar con cuidado.  Espolvorear con azúcar impalpable (Nevazucar). 
También se puede rellenar con crema pastelera o con chocolate.
 

Gypsy Roll
 
Dough

1 cup (125 gm.) flour
¾ cup (125 gm.) sugar
5 eggs
Zest of ½ large lime

Filling

1 large carton “Arequipe” or “Dulce de Leche” *
(you may also fill with pastry cream or chocolate)

Others

Powdered Sugar

Preparation

Prepare a cookie sheet or jelly sheet with little butter and then place wax paper on cookie sheet that has been buttered and floured. Separate yolks from the egg whites. Grate the lime rind. Beat the egg yolks with sugar and the lime zest.

In a separate bowl beat egg whites until stiff (not dry) and add to yolks mixing gently. Add flour, folding gently with wooden spoon or spatula. Spread dough on cookie sheet until it is ½ cm. thick. Place in preheat oven at 350 degrees for 10 minutes or until lightly golden. Take out of oven and turn over on dam cloth that has been sprinkled with sugar. Pull wax paper out and using the cloth, roll the dough lengthwise, forming the gypsy roll.
Let it rest until has cool down and then carefully re-open it. Spread the filling over the surface of the dough and then roll it again using your hands.

Sprinkle top with powdered sugar.

You can make your own “Dulce de Leche”: 

Cook 2 closed cans of Condensed Milk (not Evaporated) in a large pot covered with water for about 2 ½ to 3 hours. Keep adding water when evaporates or they might explode. After that time, let them cool and open them carefully. It should be like a caramel. You can use like that or add 2 tablespoons of butter and 1 teaspoon of vanilla extract mixing well and then use it as a filling for your gypsy roll or just alone or with cookies.