Caramel Pecan Roll with Guava Filling (Rocambole)

In a bowl, beat the eggs until they form a thick mixture with a light color

Gradually add the flour and continue beating for 5 minutes at high speed

Reduce the mixer speed and mix in the flour, yeast, and salt, sifted together, and vanilla extract

Beat only to mix

Place the dough in a low-sided 27.5 x 40 cm baking dish, greased and lined with parchment paper also greased

Bake in a preheated oven at 200°C for 10-13 minutes or until the surface lowers when pressed with finger tips

Dust with confectioner's sugar on a plate

Release the sides of the cake and flip the baking dish over the plate

Carefully remove the parchment paper and trim the edges of the dough from the caramel roll

Wrap the dough with the plate, starting with the smaller end

Let it cool wrapped with the point of the caramel roll facing down

Prepare another batch of dough

Make the pecan filling: melt the sugar in a pan until caramelized

Add the water gradually, stirring constantly to dissolve the sugar

Combine the condensed milk and stir until thickened

Remove from heat and mix in the pecans

Let it cool

Make the guava filling: cut the guava into pieces and place in a pan with water

Heat over low until a smooth paste forms

Let it cool

Assemble the caramel roll: unwrap the two rolls, fill them separately with guava and pecan, and rewrap

Dust with confectioner's sugar and serve with ice cream if desired

Serves 12.