Marta Rocha

01 / О БЛЮДЕ

Что это за блюдо

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Marta Rocha, also known as Bolo Marta Rocha, is a complex, multi-layered sponge cake originating from the state of Paraná. It is defined by its substantial height and a structured internal composition consisting of alternating layers of vanilla and chocolate sponge cake, egg-yolk cream, crushed nut praline, and a distinct layer of baked meringue. The ca was developed in the city of Curitiba during the mid-1950s by Dair da Costa Terzado, a local confectioner. Its creation served as a tribute to Maria Martha Hacker Rocha, the first winner of the Miss Brazil pageant in 1954, who famously lost the Miss Universe title that same year. Preparation requires the separate baking of two distinct sponge cakes (pão de ló): one flavored with vanilla and the other with cocoa powder. Between these bases, several specific fillings are integrated. The first is baba de moça, a dense, velvety cream made from egg yolks, sugar syrup, and coconut milk, which reflects the Portuguese influence on Brazilian confectionery. A second layer consists of a crunchy nut brittle, typically made by caramelizing granulated sugar and incorporating chopped walnuts. A unique structural element is the inclusion of a whole disc of baked meringue (suspiro), which provides a dry, airy contrast to the moist cake layers.A unique characteristic of the cake is its height, which was designed to represent the "two extra inches" on the hips of Martha Rocha that reportedly cost her the Miss Universe crown in a tie-breaker with Miss USA. To maintain this vertical stability, the cake is often assembled within an acetate collar and chilled for several hours before the final exterior coating of whipped cream is applied. The topping is frequently finished with fios de ovos (delicate, golden threads of egg yolk cooked in sugar syrup) and additional walnut halves. Marta Rocha is served at room temperature or slightly chilled and is a staple of celebratory events, particularly weddings and birthday parties in Southern Brazil. It is most frequently paired with a strong espresso or a cafezinho, as the bitterness of the coffee balances the high sugar concentration of the meringue and egg cream. In formal settings, it is also paired with Espumante, a Brazilian sparkling wine, which provides the necessary acidity to cut through the richness of the walnut praline and whipped cream.