ROLLO CAKE WITH GUAVA PASTE - PERNAMBUCO CAKE - Typical Recipes of Brazil

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The video presents the traditional recipe for Bolo de Rolo with guava paste, an icon of Pernambuco’s confectionery and an Intangible Heritage of the state. Right at the start, the host reminds viewers that this dessert is an evolution of the Portuguese roulade, but it gained a Brazilian identity by replacing quince paste with guava paste and by requiring ultra-thin layers of batter alternated with filling, resulting in a delicate spiral pattern when the cake is sliced.

To prepare the filling, “goiabada cascão” (chunky guava paste) is cut into pieces and taken to low heat with a splash of water (or white wine, if you prefer) until it melts completely into a smooth cream. It is essential to stir constantly to keep it from burning and to let it cool slightly before use, because filling that is too hot can overly moisten the layers and make assembly difficult.

The batter calls for room-temperature butter, granulated sugar, eggs, sifted all-purpose flour, vanilla extract, and a pinch of salt. First, beat the butter with the sugar until you obtain a light, fluffy cream; then add the eggs one by one, maintaining aeration. Finally, incorporate the flour in batches, followed by the vanilla. The batter should be light yet firm enough to be spread in very thin layers.

The secret of Bolo de Rolo lies in the fast baking of these “sheets” of batter. Using a spatula, spread a small portion onto a rectangular pan lined with parchment paper, forming a sheet about 2 mm thick. Bake in a preheated 180 °C (355 °F) oven for just 3–4 minutes—long enough to set without browning. Remove immediately, invert onto a cloth dusted with sugar, and spread a thin layer of guava paste. Then roll it up gently to form the initial cylinder.

Repeat the process: move on to the second layer, bake it the same way, place the new sheet alongside the roll, cover it with more guava paste, and keep rolling to form additional spirals. Six to eight sheets usually make a traditionally sized cake; the more layers, the prettier the slice. It’s important to keep the batter warm to help it adhere and to prevent cracking.

Once all layers are rolled, dust the cylinder with granulated or confectioners’ sugar, and after it cools completely, trim the ends to reveal the perfect internal pattern. Ideally, wait a few hours before slicing so flavors and moisture can meld. The cake can be wrapped in plastic film and keeps for up to a week in a cool spot; it also freezes well for up to 60 days.

The video concludes by stressing that, although patience and agility are required, Bolo de Rolo is worth every step: delicate buttery layers, a striking guava filling, and an unmistakable look. This dessert represents the Northeast of Brazil, pairs beautifully with afternoon coffee, can be sold by the slice or whole, and charms tourists seeking authentic Brazilian recipes

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