Bolo de Rolo - roll cake
The seduction of the exquisite roll cake conquers the hearts of the world
The roll cake not only looks good, it tastes great too. This iconic pastry from Pernambuco is famous throughout Brazil and is about to conquer the rest of the world. The secret of the roll cake lies in the special arrangement of the dough layers and the filling, whereby the ultra-thin layers melt in the mouth and guarantee the unique taste.
The sweet identity of Pernambuco and its cultural significance
The Bolo de Rolo is not actually a Brazilian cake, although it was recognised as cultural and intangible heritage by the parliament of the Brazilian state of Pernambuco by law in 2007.
The cake originated from the Portuguese ‘Colchão de Noiva’, which translates as ‘the bridal bed’ in English. It is said to come from the town of Tavira in the Algarve. It is thought that the Bolo
de Rolo was brought from Portugal to Recife as early as the 17th century.
However, the wives of wealthy business people in north-eastern Brazil could not use the jams, quinces or pears that were common in Portugal. Ingredients such as pine nuts or ginger were also hard to come by.
The missing ingredients were adapted to what was available in the region. Almonds and pine nuts were replaced by cashew nuts, which grow in every garden in the northeast. The local fruit
‘goyaba’, (guava), or bananas were used to replace quince and pear.
In November 1807, the entire Portuguese royal court and the Portuguese elite fled to Rio de Janeiro to escape Napoleon's troops. Rio became the centre of the Portuguese Empire and the capital of
Portugal. However, Bolo de Rolo was already a speciality of Pernambuco at that time.
Even when French culture made itself felt and brought culinary influences with it, the Bolo de Rolo remained essentially unchanged.
The roll cake today and its colorful variations
The talented pastry chef Dona Fernanda Dias has been making Bolo de Rolo in Recife since 1970. When the finished cakes came out of the oven, the housewives thought that the preparation of the
cake was easy to replicate.
Yes, I am a trained pastry chef and yet I had to realise that the process requires skilled craftsmanship. The secret lies in the correct distribution of the filling. The thin layers must not be
baked too much or too little. This is to ensure that the filling remains juicy without making the layers mushy. If the dough layers melt in your mouth, the unique taste is guaranteed.
Fernanda Dias says the thickness of the biscuit shows how good the pastry chef is.
As a classic of Pernambuco cuisine, the Bolo de Rolo is part of tradition and character.
It is a must-have at breakfast, afternoon tea or on the dessert table.
The cake with guava filling is the original. Today, however, there are many other variations with passion fruit, strawberry, raspberry, blueberry, plum, mango, chocolate or caramel. All of these flavors are capable of offering an unforgettable experience.
The Bolo de Rolo is also used on special occasions. From the mini roll as a table decoration or souvenir to the wedding cake, everything is possible. The cake from Recife delights even the most
demanding palates.
Bolo de Rolo – The rolled dream of fine taste
Chocolate filling brings joy! It brings fun and happiness. Its sweet taste brings back memories of love.
The guava filling is the original and is part of Pernambuco's cultural and intangible heritage.
Bolo de Rolo is also available as a cake mold for birthdays, weddings, parties and other occasions.
There is a filling to suit every culinary taste. It gives the dessert an elegant and luxurious touch.