Atlético Bucaramanga already had a queen’s arm and here is the recipe

A little about the history of this dish

Also known as “gypsy arm”, “pionono” or “queen’s arm”, this exquisite dessert is part of the Spanish gastronomy. It was made known in a place called Santa Fe, near the city of Granada, characterized because it is cylinder-shaped and made with a syrup made of water and sugar. Experts on the subject have stated that this culinary creation “represents the silhouette of the cylindrical head of Pope Pius the Ninth” hence that name was chosen to be recognized in world gastronomy.

They may be sweet, salty or sweet and sour and are usually filled with chantilly cream, walnuts, strawberries, peaches and even ice cream.

Preparation

Put 10 eggs in a mixer, beat and gradually add 250 grams of sugar. lThe idea is to double its size. When you see that it is ready, add 250 grams of flour and add it little by little with enveloping movements. Finishes with fennel essence.

Separate the mixture into two different bowls to dye them green and yellow, the colors of Atlético Bucaramanga. When you have both mixtures incorporated, transfer them to pastry bags.

Start making lines on a tray with waxed paper, alternating both colors and put it in the oven for 10 to 12 minutes.

When the time passes, turn the tray over, remove the paper and sprinkle sugar on the cake. Flip it again and spread arequipe as a filling throughout the cake.

Now, with the help of a cloth, roll it into a cylinder shape. Close the ends of the fabric (it should look like a kind of burrito), put it in the refrigerator for 1 hour, Cut off the tips and make leopard spots. Decorate with more pastry cream and enjoy.

If you like cooking and are one of those who create recipes in search of new flavors, write to us at Tatiana Gómez Fuentes ([email protected]) or that of Edwin Bohórquez Aya ([email protected]) to know your gastronomic proposal.