Dulce de leche roll – pionono

27 Apr Dulce de leche roll – pionono

In Peru, we called this dessert “Pionono” don’t ask me why but it seems that what is called when you roll a cake with filling inside and that is exactly what this dessert is, a delicate vanilla flavoured cake with a dulce de leche filling. The perfect combo of sweetness and fluffiness.

Ingredients:

5 eggs

5 tablespoon of sugar

1 teaspoon of vanilla

5 tablespoon of flour

1 can of condensed milk

Icing sugar

Prep:

1. Pealed the label from the condensed milk can and immerse the can into a pot with water that covers it. Put it over medium heat and let it cook for 2.5 hours. If the water evaporates just have some hot water to add in the middle of the cooking. I normally do this process and cook 2 or 3 cans at a time so it worth the effort and electricity. Set aside.
2. Meanwhile, preheat your oven at 180°C and prepare a baking sheet with some parchment paper over it. 
3. In a mixer beat the eggs until they begin to fluffy and add the sugar one tablespoon at a time, let it mix well after each addition. Continue beating until the mixture change to a more light yellow colour and double its size. If you stop the mixer and introduce and spatula your could drip some of the mixtures over it and the mark will last for a few seconds. That will be the perfect texture. Add the vanilla and sift the flour over the mixture and mix it with a spatula with evolvements movements. Try not to overmix it because we want to maintain the fluffiness as much as we can. Pour the mixture over the parchment paper and spread it well to all the corners of the tray. We want to have an evenly spread rectangle. Bake it for 14 minutes or until a toothpick comes out clean. 
4. Meanwhile, sift icing sugar over a tea towel (bigger than the tray you are baking the cake). As soon as the cake comes out of the oven flip it over the tea towel and peeled the parchment paper. Then roll it and let it cool roll in the tea towel.
5. When the roll is cool, just unroll it and open the can of condensed milk (now dulce de leche or caramel) and spread it over the cake. Now roll it without the tea towel and put it over a serving tray and sift some icing sugar over and garnish with your favourite fruit. 

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.