6 eggs (white and gem separated)
1 colher (chá) of salt
6 colheres (soup) of sugar
3 colheres (soup) of fubá
4 colheres (soup) of wheat farinha margarine spread Creamy goiabada to decorate
1 xícara (chá) of creamy goiabada 1/2 xícara (chá) of creme de leite preparation mode
In the batter, beat the egg whites in snow and, without stopping the battery, add the gems, one by one, and the salt. Alternate the sugar and the farinhas, beating with each addition until homogeneous.
Transfer to a 35cm x 45cm form lined with butter-coated paper. Place in the medium oven, preheat for 20 minutes or until firm, without letting it brown.
Unroll on a clean and damp dish cloth, remove the parchment paper and roll up like a rocambole with the cloth. mixed and enrole as rocambole. Garnish with the creamy goiabada and serve.