Discover the origin of each dessert and the differences between them
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Despite the fact that they have the same form of rolled dough with filling, experts guarantee: the rolled cake and the roll are completely different desserts. Diego Penido, baker of ‘Na Fila do Pão’ explains why.
Diêgo, who grew up watching his mother prepare the rolls with a slightly damp cloth, remembers the still warm dough and the very caramelized dulce de leche of the dessert prepared for some special family occasions.
“Rocambole is inspired by the classic French dessert “Bûche de Noël” (known as “Yule log”), which here in Brazil was popularized as a dessert made with génoise – a dough very similar to sponge cake. – with a soft, elastic and very moist consistency. After preparing the cake, it is filled with dulce de leche, or other creamy bases, as well as being able to include fruit, nuts or whatever the imagination desires, and can be finished with sugar icing, meringue or icing”, defines the expert.
Penido also knows a lot about the strength and culture behind the bolo de bolo, as he is now married to a man from Pernambuco.
“The roll cake is a symbol of Pernambuco cuisine and has become the cultural and intangible heritage of the State. It is a symbol of so much pride for the inhabitants of Pernambuco that they carry it under their arm to offer it as a gift and as proof of great affection and love.Thanks to the history of the state and the sugar factories, the inhabitants of Pernambuco are naturally great pastry chefs and ambassadors of original desserts that can only be found there – such as the wedding cake, the topper, the Souza Leão, among many others”, explains.
Many of these recipes, according to the expert, have Portuguese and Dutch references, and are adapted to the reality of Brazilian ingredients, as in the case of bolo de bolo.
“This dessert is a true show of technique and balance, a complex recipe with countless jealously guarded secrets. Despite this, the real roll cake is made with a very thin dough based on wheat, eggs and butter, without the use of yeast. It is a precise lamination with a guava paste cream, which results in a cylindrical, dense and moist cake. Currently there are other recipes with dulce de leche or even chocolate, but the most loved will always be the guava paste”, he explains.
And, having a lot of experience with both desserts, the baker has his preference. “At the moment I like the rolled cake better, but I confess that the roulade has a place in my heart,” and jokes: “you can’t confuse the roulade with the rolled cake.”
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
