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They are usually filled with guava jam or pineapple jam in the middle. Natilla – Milk, coconut cream and egg yolk custard made with additional cinnamon, cornstarch, sugar, vanilla, lemon zest and orange blossom water. Served in individual ramekins with cinnamon sprinkled on top.
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Feijoa sellowiana [2] [3] also known as Acca sellowiana (O.Berg) Burret, [4] is a species of flowering plant in the myrtle family, Myrtaceae.It is native to the highlands of southern Brazil, eastern Paraguay, northeast Uruguay, and northern Argentina.
Bizcocho Dominicano – Dominican cake uses a basic cake recipe with vanilla, eggs, flour, sugar, margarine, and baking soda, milk with orange juice and lime zest. When done the cake is then filled with pineapple jam and frosted with meringue. Brazo gitano – Rolled sponge cake with guava filling. Canquiña
Apricot Jam; Bar-le-duc jelly; Berry Jam. Berries; Birnenhonig [22] Cabell d'àngel; Chutney [23] Coconut jam; Confit [24] [25] Confiture [26] Confiture de lait; Conserves [23] Eggplant jam; Fruit butter; Fruit curd; Guava jelly [27] Hagebuttenmark – a fruit preserve made from rose hips, sugar and sometimes red wine; Lekvar; Lingonberry jam ...
Guava jelly (Spanish: bocadillo (de guayaba), "guava snack"), guava jelly, or guava paste, is a Hispanic American confection made with guava pulp and panela, which is consumed abundantly throughout Colombia, Costa Rica, Ecuador, Panama and Venezuela. Similar confection can be produced from other fruits like banana and coconut.
In Colombia, a Swiss roll is called either pionono or brazo de reina ("queen's arm"), and it is filled with dulce de guayaba (guava jam) or arequipe. In Argentina, Uruguay and Peru, it is also called pionono, and it is filled with dulce de leche or manjar blanco (which are a more caramelized and thicker version of condensed milk).
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