How to Make Brazilian Rocambole - "Bolo de Rolo"
History of the "Bolo de Rolo"(Brazilian Rocambole)
This is a typical Brazilian recipe. Also called "Bolo de Rolo"(Rolled cake).
This cake was brought to Brazil from the Portuguese in the early days of colonization, and was first introduced in the state of Pernambuco. It was adapted from a Portuguese cake called "colchao de noiva", a type of "pao de lo" with a filling of nuts. Arriving there, the Portuguese started using guava for the filling, an abundant fruit in the Brazilian northeast, dosed with lots of sugar by the "sugar mills" of the region. Until today is common to sprinkle sugar on the top layer of the cake to finish up the presentation. The true "Bolo de Rolo", many times is compared to other types of rolled cakes like Rocamboles, and have a unique recipe and way of being made.
The famous "Bolo de Rolo" is considered one of the main delicatessens from this Brazilian region's culinary and it has made it's success throughout the world. Who have already tasted its fine and legitimate flavor knows that it cannot be mistaken by any other kind of Rocambole. Because the cake layers are made so thin and when you add the filling, it will remain always humid with a refined aspect.
The cake mix uses all purpose flour, eggs, margarine(or butter) and sugar. After the mix is baked is then rolled with a layer of guava marmalade(or your preference of filling) that will give you a Rocambole appearance. The layers of cake mix and filling are very thin and the flavor is very different and unique.
- 1 1/2 cup of margarine or butter
- 2 cups of sugar
- 7 eggs
- 3 cups of all purpose flour
- Guava Marmalade ( you can use any other kind of sweet that you like: fudge, caramel, jelly)
With this quantity you can make up to 3 cakes (with 2 layers each).
Tip from Brazil
This is how is made in Brazil.
When you don't have a baking paper, you can simply use a non-sticky cooking spray on the tray and sprinkle flour on top. Bake it. When the cake is ready, flip it over on top of a humid cloth sprinkled with sugar. Roll it the same way as if you were using the baking paper.
- Beat the margarine and sugar very well, until you have a uniform and clear mix.
- Add the eggs 1 by 1, always beating.
- Add(sift) the flour and mix using a wooden spoon.
- Spread the mix into a tray lined with baking paper. (You can use a cookie tray. The one I have is 17.25x11.5x1 in),
- Preheat the oven to 395 F. Bake the cake for 5-7 minutes or until the edges start to be golden brown.
- Remove the cake from the tray but keep the baking paper under it.
- Spread the filling.
- Gently roll it up removing the baking paper.
- Sprinkle sugar on top of the cake.
When you finish rolling the layers, cut the edges a little bit to give a good looking presentation.
- Cut the guava marmalade into small cubes and put into a pan.
- With 1 cup of water, cook on low heat until it is all melted and smooth.(some people like to use white dry wine instead).
I suggest you prepare the filling first. So when you have the cake layer ready, the filling will be already cooled off and won't break the layer.
Again, you can substitute for any other type of filling you like.