Pionono / Vanilla rolled cake

This famous dessert have with different names around the world. It’s not too sophisticated as you can see, but it is amazingly delicious and decadent.

EL RICO Y FAMOSO PIONONO !!!

ingredientes para el bizcocho

  • 4 huevos
  • 75 gr. de Harina preparada
  • 120 gr. azúcar blanca
  • 1 cdta. esencia de vainilla

Ingredientes para el relleno y decoración

  • 1 tz de azúcar en polvo
  • 250 gr. de manjar blanco

Preparación

  • Separar las claras de las yemas, colocar las claras en la batidora.
  • Pesar el resto de ingredientes y reservar.
  • Batir las claras en la velocidad más alta, cuando empiece a ponerse espumosas, agregar toda el azúcar de a pocos hasta obtener punto nieve.
  • Bajar la velocidad un poco y agregar las yemas de a pocos con la vainilla.
  • Apagar la batidora, y agregar la harina de a pocos y mezclar en forma envolvente, sin batir para no bajar el volumen del bizcocho.
  • Colocar en una placa con papel manteca y hornear a 170C por 18 minutos.
  • Una vez lito, dejar enfriar y retirar el papel manteca.
  • Colocar el bizocho sobre un secador o papel film con un poco de azúcar en polvo.
  • Untar con manjar blanco y enrollar el bizcocho, espolvorear azúcar en polvo y listo a disfrutar.
PIONONO

Ingredients

  • 4 large eggs
  • 5 oz. white sugar
  • 2 oz. self rising flour
  • 1 tsp vanilla extract

Ingredients for the filling and decoration

  • 1 Canned of dulce de leche *La lechera
  • 1 cup powdered sugar

Procedure

  • In a bowl of a stand mixer, beat the egg whites until soft peaks form. Add the sugar gradually as you continue beating, until the mixture forms firm peaks
  • Slow down the velocity of the mixer and add the yolks one by one, then add the vanilla extract.
  • Sift the flour and add it, with involvement movements, until everything is mixed.
  • Pour the batter into the prepared baking pan with parchment paper and bake it at 350 F for 18 minutes.
  • Let it cool down for a little while after it is done.
  • Remove the parchment paper from the bottom of the cake and sprinkle powdered sugar all over the cake when done.
  • Lay the cake on a piece of parchment paper and pour the *dulce de leche* over the surface of the cake. Gently spreading it using an offset spatula.
  • Roll the cake with the help of the parchment paper and cut the borders since it usually gets a little drier.
  • Finish the preparation sprinkling the cake with powdered sugar and enjoy.

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