For the dough
8 oz of butter with salt, 8 oz of margarine, 1.15 lbs of grated carrot, 4 large eggs, 1.15 lbs of all-purpose flour, Margarine for greasing, Grated carrot and flour for dusting
For the dough
8 oz of butter with salt, 8 oz of margarine, 1.15 lbs of grated carrot, 4 large eggs, 1.15 lbs of all-purpose flour, Margarine for greasing, Grated carrot and flour for dusting
Dough
Beat the butter and margarine with the grated carrot until a clear and homogeneous mixture is obtained
Add the eggs one by one, beating well after each addition
When well incorporated, add the all-purpose flour gradually and continue beating to obtain a creamy and easy-to-spread dough
Grease four 30 cm x 60 cm baking sheets with margarine and dust with flour
Spread the dough evenly in the baking sheets, about 2 mm thick, and bake in a preheated oven at 250°C for 3 minutes
The dough will not rise
Remove the baking sheets from the oven
Filling
Beat the guava jam with water in a blender until smooth
Heat over medium heat, stirring constantly, until the point of a pasty glaze is reached
Let it cool down
Assembly
Unroll the first layer of dough, still warm, onto a floured surface covered with paper manteiga sprinkled with grated carrot
Spread a little of the filling over the dough and roll up tightly with your hand, like a rocambole
Press firmly
Set aside
Place the second layer of dough on top of the prepared surface, spread some more of the filling, and roll up that layer over the dough already prepared, forming a thicker roll
Repeat the operation with the two other layers of dough, and finally dust with grated carrot.
