Roll Cake

Prepare the filling: crush the guava and place it in a large saucepan with water

Cook over low heat, stirring constantly, until the guava melts and the mixture becomes pasty (about 8 minutes)

Remove from the heat, divide into eight portions, and let cool

Preheat the oven to 200°C (hot)

Butter and dust two 27x40cm baking sheets with 1 cm of height

Prepare the dough: in a stand mixer, beat the butter until creamy

Add the sugar gradually, beating continuously, until the mixture becomes homogeneous (about 5 minutes)

Pass the yolks through a sieve and, without stopping beating, add to the butter mixture, until obtaining a fluffy cream (about 10 minutes)

Add the wheat flour gradually and continue beating until a uniform dough forms. Reserve

In another bowl of the stand mixer, beat the egg whites in snow

Add to the dough and mix delicately with a spatula

Divide the dough into eight portions

Distribute one portion in each baking sheet, forming mounds and spreading with a knife or spatula

Bake in a preheated oven for about 4 minutes or until the dough starts to come loose from the edges, without browning

On a flat surface, open a larger plate than the baking sheet and dust with 1 tablespoon of granulated sugar

As soon as the dough is ready, remove it onto the plate and quickly cover with a thin layer of the filling

With the plate, roll the dough like a roulade, along the longer side (photo 4)

Remove the plate and dust with half a tablespoon of granulated sugar

Reserve the roulade and free the plate to receive the next baked dough

Spread another portion of dough in the second baking sheet and bake as before

While this is happening, wash, dry, butter, and dust the first baking sheet

Remove the second dough onto the plate and cover with more filling

On one edge of the dough, place the first roulade and roll the two doughs together to continue forming the roll, in reverse (change the direction of the turns)

Repeat this operation until the end of the dough and filling, alternating the direction of the turns

Let the cake cool completely

Cut off a slice from each end to give a finish

Transfer to a serving dish and dust with the remaining granulated sugar

To serve, cut into thin slices, about 0.5 cm thick

162 calories per slice

Obs.: If you want to freeze, cut the cake in half, wrap the half in plastic film, and put it in the freezer.