Dulce de Leche Pionono

Description

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.

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...)

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. 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. 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. 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. Spread the top, sides, and ends of the cake with the reserve Dulce de Leche, and press unsweetened shredded coconut all over the surface. To serve, slice the cake to form spirals. Serve with coffee if desired. Enjoy!

Source attribution: Camilia Made

Images

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