Bolo De Rolo

Modified filling:

1. Boil the cranberries with sugar, lemon zest and vanilla pod in the water until soft. If the water has evaporated a lot at the end, pour in a little more, but initially only so much that it is not “dry”, but also not “swimming”. Remove the peel and vanilla pod and puree the fruit with a hand blender. Add the juice and season to taste. If necessary, add sugar and add water if necessary. It must be a pulp similar to plum jam. Let cool down. BY THE WAY, don’t dispose of the vanilla pod, but rinse it and dry it again, because you can reuse it several times.

Original filling:

1. The original is guava paste boiled with water. It must then also cool down for further use. Since we don’t like this filling, I made the cranberrie filling. However, this roll can also be filled with caramel or chocolate cream.

Dough:

1. Beat the butter and sugar for at least 5 minutes to a whitish cream (the sugar should have dissolved by then). Then add the eggs one at a time and then beat them well again and again.
2. Sift the flour, mix with the baking powder and also fold into the egg butter mixture in small portions.
3. Brush two baking trays a little with butter and then line them with parchment paper. Prepare a large piece of baking paper and sugar-coat it. Preheat the oven to 200 °.
4. Spread the dough evenly and thinly on both trays and bake for approx. 6 mi. One after the other. It should still be pale and not have a dark edge. As an aid: it is finished when its surface no longer shines but looks a bit “dull”.
5. Lift the dough sheet together with the baking paper from the baking tray and turn it over onto the sugar-coated baking paper. This is a bit tricky because the sheet of dough is very thin, but doable. Then carefully peel off the baking paper on top and immediately spread the filling onto the hot dough sheet. Then roll up tightly from the narrow side using the sweetened baking paper underneath. The final seam should be at the bottom. Then let it rest until the 2nd plate is baked.
6. When this is so far that it is coated with the filling, place the already finished roll on the lower narrow side and roll the 2nd plate around the 1st again with the help of the baking paper. Always press down firmly. Dust the finished roll well all around, wrap it tightly in the roll-up baking paper and enclose it with cling film. Twist up the ends and store in the refrigerator until ready to serve.
7. The above quantity refers to 16 discs of approx. 1.5 cm.