Dulce de Leche Pionono

Piononos are basic sponge cakes filled and rolled into a cylinder shape before being decorated to give them a more attractive appearance. Dulce de leche, also known as caramelized milk in English, is a confection popular in Latin America prepared by slowly heating sugar and milk over a period of several hours. Many also do it with condensed milk.

Dulce de Leche Pionono

Piononos are basic sponge cakes filled and rolled into a cylinder shape before being decorated to give them a more attractive appearance. Dulce de leche, also known as caramelized milk in English, is a confection popular in Latin America prepared by slowly heating sugar and milk over a period of several hours. Many also do it with condensed milk.

Recipe by CamilaMade: https://camilamade.com/pionono/?expand_article=1

Prep Time:

45 minutes

Bake Time:

15 minutes

Total Time:

60 minutes

Serving size:

10 slices

Ingredients:

  • 6 large eggs
  • 60 grams White sugar
  • 60 grams All-purpose flour sifted
  • 15 grams (1 Tablespoon) honey
  • 15 ml (1 Tablespoon) pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 26.8 oz can of Dulce de leche reserve ½ cup for garnish. (You can add any filling you like, such as whipped cream, guava, jam, etc...)
  • OPTIONAL: Coconut Shavings

Utensils:

  • Stand Mixer or Hand Mixer
  • 13”x 18”x 1” inch sheet pan
  • Silicone Spatula
  • Oven
  • Oven mitt
  • Dry Measuring Cups
  • Parchment paper

Instructions

  1. Preheat the oven to 375 degrees °F. Grease a 13'' x 18''x 1'' inch sheet pan with butter or cooking spray with flour, line the bottom of the pan with parchment paper, and generously butter and flour the parchment paper; remove excess flour or use cooking spray with flour; set the pan in the refrigerator until needed.
  2. In a bowl, sift the flour; set aside. Beat the eggs, granulated sugar, vanilla, honey, and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes.
    3. Mixing/Whisking the Batter
  3. Reduce the speed to low and gradually add the sifted flour. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy; you want to keep as much air as possible in the mixture.
    4. Folding the Batter with a spatula Spread the batter on the tray
  4. Bake the cake roll until the top is set and lightly golden, about 8 to 10 minutes. Make sure not to overcook the pionono, or it will crack when you roll it.
  5. While the cake roll is still hot, sift a thin layer of confectioner's sugar over the top (this will prevent the cake from sticking to the towel). Next, run a sharp paring knife around the edges of the cake to loosen it.
  6. Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Then, starting at one of the short ends, gently roll the still-warm cake roll and the towel together. (This must be done while the cake roll is hot to keep it from cracking.) Wear oven mitts, if needed. Allow the rolled-up cake to cool completely.
  7. For the Dulce De Leche Filling: Microwave dulce de leche in a small bowl until thick, pourable consistency.
    8. Can of warm dulche de leche
  8. Gently unroll the cake; trim the ends with a serrated knife. Then, generously and evenly spread the Dulce de Leche over the cake using an offset spatula,leaving about a ¼-inch border. Re-roll the pionono this time without the towel, place it on a platter seam-side down.
    9. Pionono with Dulce de Leche
  9. Spread the top, sides, and ends of the cake with the reserve Dulce de Leche. Press unsweetened shredded coconut all over the surface if desired. To serve, slice the cake to form spirals. Enjoy!
    10. Pionono with Dulce de Leche

For Storing:

Wrap the pionono tightly in plastic wrap or place it in an airtight container and refrigerate it for up to 3 days. If you need to store it for longer than 3 days, you can freeze it for up to 2 months. Then, when you’re ready to eat it, thaw it in the refrigerator overnight and bring it to room temperature before serving. If you prefer to serve the Pionono warm, you can reheat it in the oven or microwave.

To reheat: In the oven, preheat it to 350°F (175°C) and place the Pionono on a baking sheet. Heat it for 10-15 minutes or until warm. To reheat in the microwave, place a slice of the Pionono on a microwave-safe plate and heat it for 20-30 seconds or until warm. Be careful not to overheat it, as it can dry out and become rigid. The filling may become runny when reheated, especially if left at room temperature for too long. To avoid this, it’s best to refrigerate the Pionono immediately after it’s been reheated and serve it chilled.