Here's a classic cake from my home-country! Yes, this is an Argentinian Classic, very rich + indulgent...incredibly delicious! (you’ll see what I mean if you try this recipe!) Pionono is a delicate Spongy Cake Roll filled with Dulce de Leche and only requires a few ingredients...Isn't this great?! I guess this is what makes this cake even more interesting. 'We' Argentinian LOVE Pionono ... yes, you can find pionono in every bakery and supermarket! And by the way is a must have in any special event, like birthday parties, mother's day, Christmas, you name it! Traditional pionono is filled with dulce de leche (meaning milk candy) but you can also use different fillings such as fresh strawberries and chantilly cream or walnuts and dulce de leche and shredded coconut! And it tastes So So Incredible Good!!! Ok. Now time for the recipe! Oh...did I mention there's Savoury Piononos too?! But that's for another post! Going back to recipe...before I go I just want to mention that I wanted to break the recipe into 4 'how to' steps so it is easier for you to follow, also there's more suggestions about fillings + a link to make your own dulce de leche (just in case you're not able to find dulce de leche) + substitutes for dulce de leche too! Enjoy!
PIONONO CON DULCE DE LECHE// ARGENTINIAN CAKE ROLL WITH DULCE DE LECHE
make 1
If
you're not able to get Argentinian Dulce de Leche for the filling of this cake, don't worry! You can substitute dulce de leche for Nestle Highlander Caramel,or La Lechera Dulce de Leche by Nestle Or simply make your own dulce de leche, recipe here. Also you can replace for other type of fillings too! Such as; whipped cream and fruits, mix
berries jam, ice cream or any of your choice. Filling choices are as
endless as the imagination can go. It's not difficult to make at all, perhaps a little time consuming, but all the work is well worth it!!! Really, Just try it.
*For The Cake Roll:
5 Eggs
50 g sugar / ( 1/4 C.)
50 g Plain flour/ (1/4 C.)
1 Tbsp honey
1 tsp vanilla essence
*To grease +
flour the cookie sheet:
¼ C. Butter, at room temperature
4-5 Tbsp Plain flour
*To lightly soaked
the cake:
3/4 C. of coffee mix with 1 Tbsp vanilla essence
*For the Filling:
Dulce de leche
1 C. shredded coconut
½ C. glace cherries –cut in half
*Garnishing + Decoration:
Confectioners’ sugar, for dusting
Melting Dark Chocolate (optional)
Preparation:
1-Preheat the oven to 200 C/(400 F). Grease a 40 x 30 cm cookie sheet with the butter - cover every inch of the cookie sheet. Make sure to coat it evenly. Now sprinkle the flour and shift it back and forth in order to spread the flour around the cookie sheet. Put the prepared cookie sheet in the fridge.
2-In a bowl place eggs, sugar, honey and vanilla and using a hand mixer/ electric mixer and start mixing on medium to high speed for about 5 to 6 minutes--you should have a pale and semi-thickened fluffy –spongy batter. Sift the flour into the bowl with the fluffy--spongy mixture-- all at once; fold together using a spatula and making slow encircling movements until flour is incorporated-- not living any lumps of flour—Remember to Be careful not to de-fluff the batter.
3-Now take out the prepared cookie sheet that is in the fridge and pour the mixture into it, making an even layer covering the cookie sheet .Bake for 5 to 6 minutes.When ready, remove from the oven and leave to cool completely. Place the pionono to a flat counter and lightly soaked with the coffee and vanilla essence mixture—this will give the pionono an extra moistness and delicate taste that is going to melt in your mouth.
4- FILLING + ASSEMBLING
Now for the filling spread a thick layer of dulce de leche over the cake. Cover with the shredded coconut and the glace cherries. Carefully roll up the cake until you reach the end—Make sure the first turn is tight so the cake will roll evenly. Transfer the roll to a serving plate and dust with confectioner’s sugar before serving.
Now for the filling spread a thick layer of dulce de leche over the cake. Cover with the shredded coconut and the glace cherries. Carefully roll up the cake until you reach the end—Make sure the first turn is tight so the cake will roll evenly. Transfer the roll to a serving plate and dust with confectioner’s sugar before serving.
*If desire, create chocolate shape garnishes on top of the cake by using melting chocolate on top of the pionono for a unique decoration.