Bolo de Rolo
Traditional Bolo de Rolo, a thin-layered cake rolled with guava paste filling.
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 Cuiabano
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Bolo de Rolo traces its origins back to Portugal, evolving from a similar cake called 'colchão de noiva' (bride's mattress) brought over during the colonial period. In Brazil, particularly in Pernambuco, the recipe adapted to local ingredients and tastes, transforming into the thin-layered roll cake we know today. Sugar production was a prominent industry in Pernambuco, which played a significant role in the cake's development and popularity.
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Bolo de Rolo is deeply ingrained in the culture of Pernambuco, Brazil, and is considered a culinary heritage symbol.
Official Heritage
Bolo de Rolo was officially recognized as an intangible cultural heritage of Pernambuco in 2007, solidifying its importance to the region's identity.
Celebrations and Gifts
It is commonly served at celebrations, special occasions, and given as gifts, particularly during holidays like Christmas and Easter. It signifies generosity and good will.
Regional Pride
Bolo de Rolo is a source of immense pride for the people of Pernambuco, representing their culinary traditions and skills. It is often featured in promotional campaigns for the region's tourism.
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The predominant flavors of Bolo de Rolo are a balance of sweet and slightly tangy, with a buttery, rich cake complemented by the fruity sweetness of guava paste.
The cake itself is a thin sponge cake, typically flavored with vanilla or sometimes a hint of lemon. The guava paste (goiabada), traditionally used as the filling, provides a concentrated sweetness and a distinct fruity flavor that contrasts beautifully with the buttery cake. The thin layers ensure that each bite is a balanced combination of cake and filling.
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Thin Layers are Key
The secret to a perfect Bolo de Rolo lies in the thinness of the cake layers. They should be almost paper-thin to achieve the signature rolled appearance and ensure a balanced cake-to-filling ratio.
Guava Paste Consistency
The guava paste should be soft and pliable enough to spread easily without tearing the cake. If it's too firm, gently warm it in a microwave or on the stovetop until it reaches the desired consistency. Avoid overheating, which can make it too sticky.
Rolling Technique
Roll the cake tightly with each layer to prevent air pockets and ensure a compact roll. Use a sheet of parchment paper or a clean cloth to help with the rolling process. Chill the cake briefly after each roll to help it set.
Dusting with Sugar
Dust the finished Bolo de Rolo generously with powdered sugar for an elegant presentation and a touch of added sweetness.
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