We bring you two of the choicest Brazilian Desserts in the form of cakes both of which might not be the frontrunner for the ultimate cake from Brazil, but are quite interesting. If you’re looking for Guava Dessert Recipes, one of these cakes has plenty of guava in it, rolled into thin layers that look as pleasing as it tastes. While the other is plain but has an interesting name and it is Brazil’s version of a fruit cake that uses plenty of grated apple in its batter.
1. Bolo de Rolo
Ingredients:
For the Cake:
- 540 gm all-purpose flour
- 510 gm unsalted butter, room temperature
- 600 gm granulated sugar
- 9 egg yolks, room temperature
- 9 egg whites, beaten to stiff peaks
- Extra granulated sugar for sprinkling
For the Filling:
- 800 gm guava paste, chopped
- 180 ml water
- 1½ tbsp port wine (optional)
Instructions:
- Position the oven rack in the center position and preheat the oven to 180°C.
- Combine guava paste and water in a nonstick saucepan, with port wine, if using, and heat over medium-high, stirring constantly.
- Cook until completely smooth and no lumps remain and strain if you want a smooth filling. Divide into nine equal portions and set aside to cool until spreadable.
- Beat butter using an electric, on medium speed, for two minutes. Gradually add sugar while mixing, until light and fluffy, for another three to five minutes.
- Add egg yolks one at a time, mixing well after each. Then add the flour in 3 parts, mixing on low speed. Make sure to pause and scrape down the bowl as needed.
- Gently fold the beaten egg whites until just combined.
- Grease and flour nine jelly roll pans thoroughly, around 10x15 inch in size. Or batch bake the cakes using three pans at a time.
- Pour one cup of batter, 240 ml, into each, and using an offset spatula, spread the batter into a then and even layer.
- Bake for three to four minutes until just set, not browned, and immediately remove from oven. Each layer must be rolled while warm, so you’ll have to be quick.
- Remove from the oven and immediately begin the rolling process, place all the pans on a kitchen counter lined with kitchen towels. Run a butter knife around all edges to loosen the cake. Sprinkle the entire surface with two tablespoons of sugar, per cake.
- Place clean kitchen towels over the cakes, take one cake, and put a baking sheet on top, creating a sandwich. Flip the entire stack over in one swift motion and remove the top pan.
- Peel off parchment if any was used and work quickly to spread one portion of guava filling. Use an offset spatula to spread thinly and evenly, leaving a 1 cm border.
- Lift using the short end of the towel with your hands and using the towel, start to roll and keep the roll tight but don't squeeze. If the cake cracks, press gently to seal it, the warmth and moisture will help you seal it.
- Place the roll seam-side down and keep the rolled cake covered with a towel. Repeat the filling process with the next cake and roll each new layer around the previous roll.
- Keep the entire roll covered between layers and work as quickly as possible while being precise to get a neat roll. Press any cracks you see and sprinkle more sugar as needed.
- Allow the completed roll to cool completely and trim the ends with a sharp serrated knife for neat cuts, only when the roll is fully cooled, cleaning the knife between each cut.
- Serve the cake roll sliced into 1-2 inch thick pieces with coconut ice cream.
2. Bolo De Bruxa (Witch’s Cake)
Ingredients:
- 2 eggs
- 120 ml coconut oil, melted
- 150 gm white sugar
- 150 gm brown sugar
- ⅛ tsp salt
- 2 tsp cinnamon powder
- 4 medium apples with skin
- 120 gm walnuts
- 120 gm raisins
- 240 gm all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
Instructions:
- Preheat the oven to 180°C and grease a bundt pan well with butter coating the crevices well.
- Grate apples using the large holes of the grater and chop the nuts.
- Combine eggs and melted coconut oil in a large bowl and add both the sugars, then add salt and cinnamon, stirring until combined.
- Fold in the grated apples and mix until the batter becomes more moist courtesy of the apples releasing natural juice.
- Gradually add nuts and raisins and sprinkle in flour bit by bit while stirring. Add baking powder and baking soda and mix until everything to get a thick spreadable batter.
- Pour batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 45 minutes, once baked, test with a skewer into its center, it should come out clean.
- Cool in pan for 15 minutes and invert to a cooling rack. Let the cake cool completely before slicing.
- The cake is best served at room temperature and pairs well with strong coffee.