Here we go! my Recipe

First of all, I would like to tell you that unfortunately, due to personal and time constraints, I can no longer offer you the delicious cake for sale. For those of you who were able to enjoy my cake, I would like to thank you very much and hope you enjoyed it. Muito obrigada!

For those of you who unfortunately could no longer order one, I would now like to show you how you can also make the cake yourself with a little patience and practice.

It took me a while - 4 months - to get the hang of it. I first had to find the right tools, the ideas for the flavours, the ingredients and the packaging material.

My recipe of Bolo de Rolo with Goiaba is not quite the same as the original, as it is less sweet. I have found that less is more, especially when it comes to sweetness. Below I link you to the things I used in the following recipe. :)

But now let's get started!

you want to support me

Ingredients

Only 4 ingredients and a filling!
Butter - 250g

Sugar - 250 g

Wheat flour - 250 g

Eggs - 6

Goiabada (guava jam) - 1 jar

I especially like organic ingredients - I would recommend that to you too. However, I haven't tried whole grain products because I'm staying pretty close to the original recipen want.

You can of course also make the filling - i.e. the jam - yourself, but unfortunately there isin Berlin just hard fresh guavas. Of course, if you can get fruit, feel free to make the jam yourself. The only requirement is that it is really quite thick, so that you can spread it easily without soggy the dough.

Instructions

60-90 mins

difficult

at least 10 portions

The production is a bit complex and not very easy, but it's worth it and you even get two cakes of about 600g each in one fell swoop.

sugar-butter mass

First put the soft butter (250g) in small pieces in a bowl.

Also add 250g of sugar to the bowl.

Using a fork, mix the sugar with the butter until creamy. Simply press the sugar into the butter with a fork.

Tip: If the butter is too firm, you can also melt it a little in the oven. Danger! it should only be soft, not runny, otherwise the dough will be too firm later.

Now the eggs

Now add the 6 eggs one at a time. Stir after each egg and only then stir in the next egg.

Then the flour

Finally, add 250 g through a sieve to the egg-sugar-butter mixture and stir.

The dough shouldn't be too stiff, but it shouldn't be runny either. It should be creamy.

Preparation of the dough

The dough can now finally be distributed on the baking sheet. To do this, scoop about 4-5 tablespoons of dough onto the baking paper and spread it carefully with a spatula Crepe distributor. The batter should be very thin like a crepe and spread evenly. You should be able to make about 5 doughs from the dough.

Tip: If you have several trays and one piece of reusable baking paper at hand, you can already prepare several doughs.

baking and filling

The baking tray with the Bake the dough in a preheated oven at 170 degrees (circulating air) for about 7 minutes. Keep checking the oven. The dough must not be baked too crispy, as then it can no longer be rolled and will break. It is done when there are no more wet spots, the dough is not yet brown and a continuous sponge cake layer with small bubbles has formed.

Tip: The dough is sometimes browning a bit at the edge of the baking sheet. But that's not so bad if it's just small areas. The 'cracked dough' is then simply rolled up.

curl up

After the baking time, carefully lift out the baking paper foil with the cake layer and place it on a flat surface, e.g. lay table. Be careful, the dough is hot!

Now you can spread the goiabada cream thinly on the dough with a spatula.

Then roll up the dough tightly with the long side towards you. It is best to use the baking paper foil for this or you can try it by hand.

Then put the roll aside.

The next layer of dough is then coated with Goiabada again and rolled around the rolling pin.

Now repeat this step with all layers of dough until a large roll of dough is formed - the cake.

Tip: If you have several baking trays available and have prepared several doughs, you can now put the next dough in the oven. Danger! It is best to set an alarm clock so that the dough does not burn.