Bolo de rolo is a Brazilian dessert made by rolling thin layers of cake coated with guava jam into a log shape. The batter is made from eggs, butter, flour, and sugar, and the dessert can be filled with various flavors. The cake is baked in thin layers and rolled while still moist, then refrigerated before serving.
Bolo de rolo is a Brazilian dessert that involves rolling a long, thin layer of cake that has been coated with guava jam into a log-like shape, creating a spiral pattern inside. One of the hallmarks of a bolo de rolo is the thinness of the cake, which is usually made in pans with cookie-like dough that includes flour, butter, and eggs. The filling that spreads over the pie is traditionally a guava jam or marmalade, but it can really be anything from a dulce de leche to chocolates or hazelnuts. The dessert can be cut into slices and served on a plate with more filling on top or whipped cream. Individual slices can also be wrapped and stored for later use.
The batter for a bolo de rolo is made from eggs, butter, flour and sugar. The butter and sugar are creamed by whipping them together until soft and light. Eggs and flour are added to finish the dough. For a lighter cake, the eggs are sometimes separated and the whites are folded into the batter before the flour is added.
The batter is then placed in a pan. Depending on your kitchen setup, you can bake a single sheet of cake at a time, or you can bake multiple sheets at once. One of the keys to making a bolo de rolo is to spread the batter on the pans in very thin layers, because the cake won’t roll if the layers are too thick. It’s also important that the layers aren’t too thin, like a crepe, because they could dissolve into the jam, making the inside of the cake a shapeless mush.
Once spread out on the trays, the dough is cooked for a few minutes in the oven. For the rolling process to work, the cake needs to bake only long enough to set, and it needs to stay moist. If the cake starts to brown or even turns a golden colour, then too much moisture will have left it and the cake will break into pieces when rolled.
When the cake is cooked, it is removed from the pan and placed on a slightly damp towel and sprinkled with powdered sugar. Spread the guava jam or other filling in a thin layer on top of the pie. Starting at one end, it is slowly rolled into a cylinder. Once one sheet has been rolled, the process can be repeated with the next one by placing the register on the edge of the new cake and continuing the rolling. This way, you can combine several smaller, easier-to-handle cakes to form a single bolo de rolo with many layers inside.
The finished bolo de rolo is wrapped in plastic and refrigerated to set. When done, it can be sliced up for a dramatic presentation and served on a platter. The pie may be served with freshly whipped cream, drizzled with hot syrup, or plated with one side of the filling used in the roll.
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