Bolo de rolo
Traditional bolo de rolo, a thin rolled cake filled with guava paste.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Bolo de Rolo's origins trace back to Portuguese colonialism in Brazil, specifically to the Pernambuco region. It is believed to be derived from a Portuguese cake called 'colchão de noiva' (bride's mattress), which was a rolled sponge cake filled with nuts. Due to the scarcity of nuts in Brazil, they were replaced with guava paste, which was abundant and readily available.
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Bolo de Rolo is a significant cultural symbol of Pernambuco, Brazil, and is considered a culinary heritage of the state. It represents tradition, artistry, and the resourcefulness of adapting European recipes to local ingredients. It is often served during special occasions and celebrations.
Culinary Heritage
Bolo de Rolo was officially recognized as an Intangible Cultural Heritage of Pernambuco in 2007, highlighting its importance to the region's identity and traditions.
Celebratory Dish
It is commonly served at weddings, birthdays, and other festive events in Pernambuco, symbolizing good fortune and prosperity.
Regional Pride
Bolo de Rolo is a source of regional pride for the people of Pernambuco, who often gift it to visitors as a representation of their culinary culture.
Artisanal Production
The creation of Bolo de Rolo is often a meticulous and time-consuming process, passed down through generations. The thin layers require skill and patience to achieve, making it a labor of love.
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Bolo de Rolo offers a delightful combination of sweet and slightly tangy flavors. The buttery, thin layers of sponge cake melt in your mouth, complemented by the rich, fruity sweetness of the guava paste filling.
The primary flavors are derived from the delicate, slightly sweet sponge cake, made with flour, sugar, butter, and eggs. The guava paste, known as 'goiabada', provides a concentrated sweetness and a characteristic tropical fruit flavor with a slight tang that balances the richness of the cake. Some variations may incorporate additional flavors, such as vanilla or cinnamon, in the cake batter.
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Thin Layers are Key
The secret to Bolo de Rolo's unique texture is the thinness of the cake layers. Use a very thin layer of batter for each baking, and bake them only for a few minutes to prevent them from browning too much.
Consistent Rolling
Roll the cake while it's still warm to prevent cracking. Roll tightly and evenly to ensure a consistent spiral throughout the cake.
Guava Paste Quality
Use a high-quality guava paste for the filling. The paste should be smooth and spreadable, with a rich guava flavor. If the paste is too firm, you can gently warm it to soften it before spreading.
Dusting with Sugar
Dust the finished Bolo de Rolo generously with powdered sugar for a visually appealing and slightly sweet finish.
Resting Time
Allow the Bolo de Rolo to rest for a few hours (or even overnight) after rolling. This will allow the flavors to meld together and the cake to set properly, making it easier to slice.
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