During our Brazilian holidays in 2016, we stayed in a very friendly and hype boutique hotel in Itacaré, Vila Barracuda. In the morning, at breakfast, we were served bread, cakes, and delicious juices, all home-made by the sweetest Bahian cooks one can find. I particularly enjoyed this rolled cake with dulce de leche. It had an incredibly soft texture! I was so impressed that I asked for the recipe. And of course, as soon as I was back to Paris, I made it and it came out exactly like in my memory. So here is the recipe, I really hope you enjoy it as much as we did!
(Recipe courtesy of Vila Barracuda in Itacaré, Brazil)
- 4 large eggs, whites and yolks separated
- 8 tablespoons water, room temperature
- 2 cups granulated sugar
- 2cups all-purpose flour
- 1 tablespoon baking powder
- 1 dulce de leche jar, or even better, make your own
- some shredded coconut for dusting
Preheat oven to 350°F (180°C).
In the bowl of a food processor, beat the 4 egg yolks with the water. Add the sugar and continue beating until soft and pale yellow. Add the flour and baking powder and beat, then add the egg whites and beat again over high speed until soft, creamy, thicker and still pale yellow (like the texture of a zabaglione).
Line a baking sheet with parchment paper. FYI, my baking sheet is a 15 x 10 x 1-inch (28 x 38 x 3 cm). Spread the mixture evenly on the baking sheet. Bake for 20 minutes or until slightly golden. Check with a knife (it should come out clean).
Remove tray from the oven. Let cool a few minutes. Turn still warm on a damp dishtowel. Carefully remove paper. Trim off stiff edges of cake if necessary. Spread the dulce de leche on the flat cake (keep like 2 tbsp dulce de leche aside for the decoration). With the help of the dishtowel, roll up the cake. As my cake was quite thick, I decided to roll up the longest side of the cake. If I had rolled from the smaller side, I would have gotten a very large roll, not pretty.
Once rolled, brush all the surface of the roll with the remaining dulce de leche and cover with shredded coconut. They will stick well thanks to the sticky dulce de leche. It is now ready! “Bom apetite” (in Portuguese)!