Article featured image
Homemade guava jelly makes these Brazilian pastries extra-delicious!

Award-winning food blogger Bernard Laurance has a fantastic new cookbook out, and if you’re a fan of baking at home, you’ll want to pick up a copy. With dessert recipes from around the world, Baklava to Tarte Tatin has something for every sweet tooth. Head to South America for a tropical jelly roll that’s as beautiful as it is delicious. 

Even though jelly rolls and rolled cakes of one sort or another can be found in many parts of the world, this version is typically Brazilian. It comes from the northeast of the country, and it is filled with goiabada, a popular guava paste. The paste is highly addictive and is an essential part of what makes this cake so good. You can also make rocambole with dulce de leche from Argentina. In Brazil, the cake is made in varying thicknesses. In Recife, the dough is very thin and the diameter of the cake is relatively wide. You can also make several batches of cake and roll them up together. The version I give here is the simplest, but also, in my opinion, the best. What’s important is that you combine the ingredients without beating the egg whites too stiffly. This makes for a batter that barely rises and bakes very quickly. Surprisingly, the proportions are those of pound cake, one quarter eggs, one quarter sugar, one quarter flour, and one quarter butter.

Reprinted with permission from Baklava to Tarte Tatin