Senac Pelotas crafts 13‑kg camafeu at Fenadoce 2026 festival

Teachers and students from the Gastronomy School of Senac Pelotas created a giant camafeu weighing about 12.6–13 kg for the 32nd Fenadoce 2026 in Pelotas, Rio Grande do Sul. The confection required 90 egg yolks, three kilograms each of walnut flour and sugar, and roughly four kilograms of whole walnuts, with the dough resting for a day before a fondant glaze was applied.

The project, coordinated by chef Raquel Marasca, took five days to complete, including preparation, resting, and decorative work. Student Daniela Konno hand‑crafted and painted a large walnut to top the camafeu, highlighting the collaborative, artisanal effort. The dessert was displayed at the festival’s exhibition booth, celebrating Pelotas’ traditional sweets and aiming for recognition as the largest camafeu ever made.