Category: Brazil

Bolo de Rolo

Guava roll cake (Bolo de Rolo) is a typical Brazilian delicacy from Pernambuco, a beautiful State in the Northeast Coast of Brazil.
It is an artisan cake made of very thin layers of a buttery batter rolled into thin layers of guava paste.

Tourists never leave Pernambuco without taking some Bolo de Rolo home as a souvenir and it is part of the fun the search for the place that sells the most authentic cake, the thinnest layered cake, the one with the highest number of layers, local’s favourite and so on.

The cake is served in fine slices, which balances well the sweetness of a single portion.

It has been in my “must do” list for a while and after a crazy week at work, It was about time to enjoy myself in a sort of craft work in the kitchen. The idea was already making me salivate so I decided to give it a go.

Mariano had some things lined up for the day but he couldn’t resist the sweetness perfume around the house so he decided to stick around and watch me in my first attempt of making Bolo de Rolo.

I got so excited in this food therapy that the outcome was nothing less than a delicious 6 layers cake, crafted very gently in fun and relaxing afternoon.

Bolo de Rolo

Ingredients

250 g sugar
250 g butter
250 g all purpose flour
5 eggs, separated
water
200 g guava paste
white sugar for sprinkling

Filling

Slice the guava paste in small cubes and microwave it for about a minute or until it melts. Let it cool down.

Batter

Preheat oven to 180°C.
Grease a shallow squared baking tray with the butter and flour.

In a large bowl, whisk the sugar and butter until incorporated.
Gradually add the eggs yolks into the mixture.
Add the flour and keep folding it until you have a light batter.
Beat egg whites in a mixer or a whisk until soft peaks form.
Fold the egg whites into the batter gently.

Method

Spread a thin layer of the batter into the baking tray.
Bake for approximately 4 or 5 minutes. Use your fingers to touch the cake and ensure that it is dry and soft so you can roll it easily.
Place the baked cake in a wet kitchen towel.
Spread a thin layer of guava paste and roll it up quickly, with the help of the towel.
Bake another layer of the batter, spread the guava paste and start rolling it where the previous layer ended.
Repeat the same process until the last layer.
Sprinkle white sugar on top of the cake.

Slice it thinly and gently.

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Pumpkin Jam with Coconut

Pumpkin Jam with Coconut

I just love organise events with my friends specially when it involves food. It is indeed a great hobby of mine and sometimes I wonder if I could make money out of it.

This is the second year that I throw a Festa Junina for our friends here in Sydney and not to break the tradition, this party was a success! The cold and rainy weather was perfect for a quentãozinho, a traditional Brazilian mulled wine and all the goodies that our guests prepared.

This year I decided to make a pumpkin jam with coconut. It was inspired by my mother’s recipe and I have to say that while the dessert was slow cooking, my place was taken over by its exquisite spicy and sugary smell. It took me back in time when I was little and mum used to make these traditional Brazilian treats.

An hour of cooking may sounds like a lot of work but the recipe is simple and the turns into something divine.

I remember the day I made this dessert for my work mates. They had never eaten pumpkin as a dessert and they loved it. They still ask me when I’m going to bring again the “jelly pumpkin”.

Ingredientes para o Doce de Abóbora

Pumpkin Jam with Coconut

Ingredients

1,5 Kg butternut pumpkin, peeled and chopped
700g sugar
12 cloves
1 cinnamon stick broken in half
100g fresh grated coconut

Method

Add the pumpkin to a pot, cover with water and bring it to boil. Cook it until the pumpkin is soft. Drain water and mash the pumpkin lightly with a fork.

In a saucepan, mix pumpkin and sugar and bring to medium heat for approx 10 minutes, stirring occasionally.

Lower the heat. Add cloves and cinnamon stick and continue stirring every 5 minutes.

Cook it for about 50 minutes or until the water dries and the pumpkin starts to loose from the bottom of the pan.

Add grated coconut and stir well. Let it cook for another 10 minutes.

Let it cool down and refrigerate.

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