Gypsy arm to Nutella

Preparation

1. We start by mixing in a bowl 2 whole eggs, 2 yolks and almost all the sugar (we reserve about 10 grams)

2. We put this bowl in a bain-marie over a saucepan with slowly boiling water

3. We will be more or less 10 minutes beating with the rods until the egg mass mounts and is very creamy.

4. Once out of the heat, we continue beating the egg cream and incorporate the flour little by little with the help of a strainer

5. We also add the aroma of vanilla

6. Finally add the melted butter.

7. Separately, mount the two reserved egg whites until stiff together with the sugar and a little salt

8. We incorporate this meringue into the previous mass carefully until it is integrated.

9. Now we can pour the dough into a rectangular and wide mold lined with paper

10. We spread the dough to make it uniform and bake at 220 degrees for about 7 minutes.

11. Now we carefully remove the dough from the tray helping us with the non-stick paper

12. We put it on a large damp cloth and roll it up. We keep it until the dough is cold

13. Unroll it later and spread it with nutella

14. Roll up the dough again and leave the arm in the fridge for half an hour so that it is compact and can be cut better

15. Sprinkle with icing sugar.