Brazo de Reina (Queen’s Arm), also known in other countries as “Brazo Gitano” or “Pinono,” is a delicious dessert made of fluffy sponge cake, rolled and filled with manjar (dulce de leche), although sometimes also with fruit jam.
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How to make fluffy Brazo de Reina?
Brazo de Reina is basically a thin and fluffy sponge cake filled with manjar and rolled to be shared in slices, considered one of the most beloved cakes throughout Chile, for any occasion.
Nutritional Information
Category: Desserts
Cuisine: Chilean
Calories: 400
Preparation: 30 minutes
Cooking: 20 minutes
Servings: 6 people
Chilean Homemade Brazo de Reina
Ingredients
- 800 g of manjar (caramel spread)
- 200 g of flour without baking powder
- 200 g of powdered sugar
- 5 eggs
- A pinch of salt
Preparation
- Separate the egg yolks from the whites and in a large bowl, beat the yolks and half of the powdered sugar until they are integrated, begin to expand, and acquire a white color. Set aside.
- In a second bowl, beat the egg whites with a pinch of salt, gradually adding the remaining powdered sugar, until a meringue forms.
- Add the meringue to the beaten yolks, mix slowly with a silicone spatula in circular and enveloping movements, and add the flour in small portions until the mixture is complete.
- Turn on and preheat the oven to 160°C (320°F) for at least 10 minutes.
- Cover a baking tray with parchment paper and carefully spread the mixture, distributing it evenly until it reaches approximately 1 centimeter in thickness.
- Place the tray in the oven and bake for 8 to 10 minutes or until it is lightly golden. Remove and let cool until warm.
- Spread the manjar over the sponge cake and gently roll it up, pushing the dough with the parchment paper as it releases.
- Cool and serve the Brazo de Reina in slices, optionally covering with sifted powdered sugar, grated coconut, or chocolate sauce.
History and origin of Brazo de Reina
Brazo de Reina is a preparation that in its Spanish version was known as “Brazo de Gitano,” but in Chile, it adopted the name Brazo de Reina, without the original meringue covering, probably because it was a dessert that only the affluent classes could enjoy.
The impulse of pastry in Chile from the 17th century was mainly developed in convents that specialized in making typical delicacies such as alfajores, quince jelly, or the classic Chilean manjar blanco. This is also how the expression “nun’s hand” would have originated.
Did you know?
Brazo de Reina is also very popular in countries such as Argentina, Peru, Ecuador, and Colombia, where it is called “rollo,” “arrollado,” “tronco,” “brazo gitano,” or “pionono.”
