Roll Cake

Prepare the filling: crush the guava paste and mix with water in a saucepan

Heat over low heat, stirring constantly, until the guava paste melts and the mixture becomes smooth

Let it cool and set aside

Prepare the dough: beat the butter well and add the flour gradually

Continue beating until the flour is fully incorporated (about 5 minutes)

Add the egg yolks and beat until a light-colored cream forms (another 10 minutes)

Combine the flour, eggs, and butter mixture, beating until just combined

Remove from mixer and gently fold in the beaten egg whites

Grease with butter and dust with flour a rectangular baking dish measuring 28 x 42 cm and 1 cm high

Pour in the dough in small portions and spread evenly with a spatula or knife

Bake in a preheated oven at 200°C for about 4 minutes, or until the dough starts to release from the edges

The dough should be tender but not golden brown

Unmold while still warm onto a clean towel dusted with granulated sugar

Spread quickly a thin layer of guava paste and sprinkle with Parmesan cheese

Wrap the towel around the filling like a roll cake

Unwrap the towel and dust again with granulated sugar

Wash and butter the baking dish again

Pour in another portion of dough and bake as before

Unmold the second batch onto a clean towel

Place the first roll cake on top of the second, wrapping them together like a log

Repeat this process until all the dough and filling are used up (8 layers)

Let it cool completely

Slice off both ends to remove any excess dough and give the roll cake a finished look

Serve on a platter dusted with granulated sugar, cutting into thin slices

Serves 70%