Recipe for Bolo de Rolo
Bolo de Rolo is a beautiful and delicious traditional dessert from Pernambuco, Brazil. This thinly layered cake rolled with sweet guava paste offers a perfect balance of buttery richness and fruity sweetness. It’s a labor of love, making it a cherished addition to holiday tables, especially during Brazil’s summer Christmas celebrations. Let’s make this show-stopping treat!
Equipment
- Stand or hand mixer
- Large mixing bowl
- Medium saucepan
- Sieve
- Offset spatula
- Baking tray (11x15 inches or similar)
- Rolling Pin (optional, for leveling layers)
Ingredients
For the Cake:
- 1 Cup Granulated sugar
- 1 Cup Unsalted butter, softened (softened)
- 4 Whole Large eggs (room temperature) (room temperature)
- 1½ Cups All-purpose flour (sifted)
- 1 Tsp Vanilla extract
For the Filling:
- 2 Cups Guava paste (goiabada)
- 2-3 Tbsp Water
Optional Garnish:
- Powdered sugar for dusting
Instructions
- Prepare the Filling:Chop the guava paste into small chunks and place it in a medium saucepan.Add 2–3 tablespoons of water and heat over low heat, stirring constantly, until the paste is smooth and spreadable. Set aside to cool.
- Preheat and Prep:Preheat your oven to 350°F (175°C).Line a baking tray with parchment paper, ensuring it covers the edges for easy removal.
- Mix the Batter:In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.Add the eggs one at a time, beating well after each addition.Mix in the vanilla extract.Gradually fold in the sifted flour until the batter is smooth and well combined.
- Bake Thin Layers:Spread a thin, even layer of batter across the parchment-lined baking tray using an offset spatula. The layer should be very thin but without tearing.Bake for 5–7 minutes, or until the edges are lightly golden but the cake remains pliable.
- Layer and Roll:Turn the baked layer out onto a clean sheet of parchment paper. Carefully peel off the original parchment.Spread a thin layer of the guava filling over the warm cake.Roll the cake tightly from one end to the other, using the parchment to guide and shape it.Place the roll seam-side down and cover with plastic wrap to keep it moist.
- Repeat and Build:Repeat the process with additional layers, rolling each new layer onto the existing roll. Continue spreading filling and rolling until all the batter and filling are used.
- Chill and Slice:Wrap the completed roll tightly in plastic wrap and refrigerate for at least 30 minutes to set the shape.Slice into thin spirals and serve with a dusting of powdered sugar if desired.
Video
Notes
- Layer Consistency: Keep the layers ultra-thin for a perfect roll. Use a rolling pin over parchment paper if needed to level them.
- Prevent Cracking: Roll the cake while it’s still warm to avoid cracks.
- Filling Variations: Substitute guava paste with apricot or strawberry preserves if needed.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.