Bolo de rolo
In today's world, Bolo de rolo has become a topic of great relevance and interest to a wide range of people. From its impact on society to its implications in the field of science, Bolo de rolo has captured the attention and curiosity of many. With endless aspects to explore, this article seeks to delve into the fascinating world of Bolo de rolo, analyzing its origins, evolution and repercussions in different areas. Along these lines, we will embark on a journey of discovery and reflection about Bolo de rolo, trying to shed light on its importance and its possible implications in the future.
 The bolo de rolo, one of the symbols of Pernambuco. | |
| Place of origin | Brazil |
|---|---|
| Region or state | Pernambuco |
| Main ingredients | Flour, eggs, butter, sugar, goiabada |
Bolo de rolo (English translation: rollcake) is a typical Brazilian dessert, from the state of Pernambuco. The cake batter is made with flour, eggs, butter and sugar. This dough is wrapped with a layer of guava paste, giving the appearance of a swiss roll with much thinner layers. It is recognized as a national dish in Brazilian law.
History
Its origin lies in the adaptation of Portuguese cake colchão de noiva (bride's mattress), a kind of sponge cake rolled with a filling of nuts. Upon arriving in Brazil, the Portuguese cooks changed the filling to guava fruit, which is plentiful in northeastern Brazil, cooked with sugar, which was abundant since it was made in the factories of the region. It is common to sprinkle the bolo de rolo with sugar for presentation.
Ordinary Law № 379/2007: bolo de rolo was recognized as intangible heritage of Pernambuco.
See also
References
- ^ a b c D, T.G.R.P.; Roufs, K.S. (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 399. ISBN 978-1-61069-221-2. Retrieved July 5, 2019.
- ^ ASSEMBLÉIA LEGISLATIVA DO ESTADO DE PERNAMBUCO[permanent dead link]
Further reading
- Hamilton, Cherie (2005). Brazil: A Culinary Journey. New York: Hippocrene Books. p. 83. ISBN 0-7818-1080-9.