Easy Pionono de dulce de Leche
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
10
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Calories
251 kcal
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Course
Dessert
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Cuisine
South American
Easy Pionono de dulce de Leche
Description
This Pionono recipe involves whipping room-temperature eggs with sugar, honey, vanilla, and salt until very thick and pale, incorporating air to create a delicate sponge. Sifted flour is gently folded in to maintain the lightness. The batter is evenly spread in a prepared rimmed sheet pan and baked until just set.
The baked sponge is filled generously with dulce de leche, either homemade or store-bought, and rolled carefully to avoid cracking, resulting in a classic rolled dessert popular in Latin cuisine. The combination delivers creamy, caramel flavors inside a light cake shell.
This sweet roll is excellent served as a dessert or snack and can be garnished with remaining dulce de leche. The recipe notes mention possible savory adaptations, such as tuna filling instead of dulce de leche, offering versatility.
Storing wrapped in the refrigerator preserves freshness for 2–3 days, and slices can be gently reheated to soften the filling. The cake may be made ahead and refrigerated overnight for flavor melding. The recipe advises careful batter handling to keep the sponge airy and emphasizes room-temperature eggs and slow mixing as key techniques.
Ingredients
- 6 egg room temperature, large
- 60 gr. white sugar
- 60 gr. all-purpose flour sifted
- 15 g honey 1 tablespoon
- 15 mL (1 Tablespoon) pure vanilla extract
- ⅛ teaspoon kosher salt
For the filling:
- 26.8 oz dulce de leche reserve ½ cup for garnish. (You can add any filling you like, such as whipped cream, guava, jam, etc, can
Instructions
For the Pionono:
- 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.
- 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 (see Notes).
- 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.
To Bake the Pionono:
- 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.
- 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.
- 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.
- For the Dulce De Leche Filling: Microwave dulce de leche in a small bowl until thick, pourable consistency.
How to Assemble Pionono
- 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.
- 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!
Notes
- Wrap leftover Pionono tightly and refrigerate; it stays fresh for 2-3 days.
- Reheat individual slices briefly in the microwave (10-15 seconds) to soften the dulce de leche filling before serving.
- You can assemble the pionono in advance and store it in the refrigerator up to 24 hours to allow flavors to meld before serving.
- Freeze tightly wrapped pionono for 2-3 months; thaw overnight in the refrigerator before eating.
- For savory versions like tuna filling, omit vanilla and add black pepper instead, following the same baking process.
- Honey in the batter adds flexibility, helping prevent cracks when rolling the sponge cake.
- Handle the batter gently and avoid over-mixing the flour to keep the sponge light and airy.
- Use room-temperature eggs and beat for about 10 minutes to incorporate sufficient air for structure and rise.
- Level the batter in the pan evenly with an offset spatula before baking to ensure a uniform cake sheet.
- Do not over-bake to maintain a soft, pliable texture essential for rolling.
User Reviews
Overall Rating
5
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