Roll Cake

Filling

Soak the guava cream with water over medium heat, stirring occasionally, until it dissolves

Let it cool

Pastry Dough

1

Distribute the leaves on a flat surface and brush them with butter

2

Beat the butter and granulated sugar together for 10 minutes or until smooth and pale yellow

Add eggs, beating continuously

Mix in flour and knead with a wooden spoon until it forms an easy-to-spread dough

3

Preheat the oven to high heat

Flip the baking sheet over and line the bottom with parchment paper

Spread one-quarter of the dough evenly, leaving no gaps

Bake for 3 minutes or until, when touched with your finger, the dough doesn't stick

4

Lay a clean towel on a flat surface and dust it with granulated sugar

Place the warm dough on the towel and remove the parchment paper

Spread a little guava cream over the dough

5

Roll the dough into a cylindrical shape, about 30 cm long, squeezing gently

Reserve and release the towel to receive the next layer of dough

6

Repeat the process with another sheet of parchment paper and bake as before

7

Dust the towel with granulated sugar and place the second layer of dough on top

Cover with the filling, then roll this second layer over the first, forming a thicker cylinder

Repeat the process with the remaining layers, then dust with powdered sugar

Serve the cake in thin slices.