By Liliana Moyano for Shine Latina
Brazo de ReinaEvery January 6th, we celebrate "Día de Reyes" in Latin America to commemorate the visit of the Three Wise Men to the Christmas manger. It's the culmination of the holiday season, and for many, the last day of vacation before going back to school and work. On this date, we exchange gifts and cook a traditional meal that includes a rosca or baked sweet bread.
In my family, we call our rosca "Brazo de Reina", a pastry roll filled with strawberries and dulce de leche. The most challenging part of this dessEggs beat to stiff peaksert is rolling the fillings inside the bread without breaking it, but I've got a very specific technique that involves using a wet towel to roll it. It will actually take very little time to make it, from beginning to end, giving you more time to enjoy with your family.
6 eggs, separating egg whites from yolks
6 tbsp. sugar
6 tbsp. baking powder
1 tbsp. butter
1 cup dulce de leche
1 1/2 cup fresh strawberries, diced
¼ cup powdered sugar
Preheat the oven to 350 degrees. Beat the egg whites and sugar until they hold stiff peaks. Add the yolks gradually. Add the baking powder, and mix well.
Baked pastry over wet towelGrease a square baking pan with butter, and pour the mix in, ensuring all the corners are evenly covered. Place the pan in the oven, and bake for seven minutes. Remove from the oven, and place a damp towel over the baked pastry. Flip the pastry over, removing it from the baking pan and leaving it on a flat surface. Smooth the dulce de leche on top, and evenly top with the strawberries. Using the towel, roll the Brazo de Reina as if rolling a jelly roll, carefully to not to break the pastry. Finish it with a heavy dust of powdered sugar, and top with strawberries.
Rolling the pastry with the fillings For content that speaks to you, visit Shine Latina