Bolo de rolo
In this article, we will explore in depth the exciting world of Bolo de rolo. From its historical origins to its relevance today, through its different manifestations over time, we will delve into a complete analysis that will allow us to understand the importance and impact that Bolo de rolo has had in various areas. Furthermore, we will examine the reasons behind its popularity and its influence on society, as well as the possible future implications that could arise from its evolution. Get ready to embark on a revealing and enriching journey through Bolo de rolo.
 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.