Bolo de rolo
The Bolo de rolo (German: Rollkuchen, also Pernambuco cake ) is a popular cake from Brazil . It is considered a symbol for the state of Pernambuco .
Ingredients and preparation
The cake batter is made from eggs, flour, sugar and butter. After baking, the sponge cake is coated with fruit jam (traditionally guava jam, the goiabada ) or nut mass and rolled up.
history
The origin of the cake is the Portuguese Colchão de noiva ( port. Mutatis mutandis bridal bed), originally from the town of Tavira on the Algarve originating cake. Probably the Bolo de rolo came to Pernambuco as early as the 17th century. The ladies of the wealthy businessmen could not use the traditional Portuguese jams made from pears or the eponymous quinces ( Portuguese : Marmelo ), and ingredients such as almonds , pine nuts or ginger were hardly available here. As a result, they replaced them with regional fruit preparations, in addition to cashew nuts and fruit, bananas and pineapples, especially from Goiaba (German: guava). Bolo de rolo was established as a traditional Pernambuco specialty for a long time before the Portuguese royal family moved to Rio de Janeiro in 1808 and the influence of French culture became noticeable in the country and was also noticeable in terms of gastronomy. So it remained a Pernambuco specialty, essentially unchanged to this day.
The cake was recognized as Pernambuco's cultural heritage by the parliament of the Brazilian state in 2007 .
Individual evidence
- ↑ Article on the Bolo de rolo ( Memento of the original from March 2, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (port.) on the website www.terramagazine.terra.com.br, accessed on June 15, 2014
- ↑ Bolo de rolo - 4 receitas. In: petitchef.com. Petitchef, accessed April 27, 2020 (Portuguese).
- ↑ Legal publication (port.) On the website of the Legislative Assembly of Pernambuco, accessed on April 26, 2020
