Gypsy arm of cream and apple compote

Preparation

1. For the cake:

   We preheat the oven to 180º with heat up and down.

2. We place the butterfly on the blades. We add the eggs, the sugar and the vanilla sugar and we program 6 minutes, at 37º temperature and speed 4.

3. When finished, we reprogram other 6 minutes, at speed 4, but without temperature.

4. Add the flour around the blades and the pinch of salt. We program 8 seconds, at speed 3. If it has not been mixed well, remove the butterfly and mix with the spatula.

5. In a baking tray we place a sheet of silicone or vegetable paper. We pour the dough on top and spread throughout the sheet or paper. We bake for 10 minutes.

6. We take out and let it temper for a few minutes. We roll it up as if we were making the gypsy arm and let it cool.

7. To whip the cream:

   Meanwhile we make the icing sugar. To do this, in the very clean and dry glass, add the sugar and crush during 10 seconds, progressive speed 5-7-10. We reserve in a bowl.

8. Without washing the glass, we put the butterfly on the blades and add the cream and cheese. We ride it to speed 3 1/2, no time.

   After 30 seconds you have to be very vigilant and look through the nozzle, because it is done immediately and if we leave more time than it should, it turns into butter.

9. Add the icing sugar and mix for 3 seconds, at speed 3. We finish mixing it with the spatula. We reserve in the refrigerator until we assemble the arm.

10. For assembly:

    We spread the cake sheet and spread the applesauce, leaving a slightly thick layer.

    On top of the compote and very carefully, we spread the whipped cream.

    Roll up the arm and decorate with icing sugar and strips of cinnamon powder on top.