The Pionono

Pionono

 

 

 

 

A pionono is just like a jelly roll cake - it's a sponge cake that has
been rolled up around a filling. Piononos can have sweet or savory
fillings. This pionono is filled with dulce de leche that has been
lightened with whipped cream. All this cake really needs for adornment
is a dusting of confectioners sugar, but it's delicious drizzled with a
glaze of caramel icing.
This type of cake is also known as brazo de reina in some Latin
American countries.

 

Ingrediants:

•4 eggs, separated
•3/4 cup sugar
•1 teaspoon vanilla
•1/2 teaspoon almond extract
•1/2 cup flour
•1/4 cup almond flour (optional) or 1/4 cup additional all purpose flour
•1/2 teaspoon salt
•1 teaspoon baking powder
•1 cup heavy whipping cream
•2 tablespoons sugar
•3/4 cup dulce de leche
•Confectioners sugar
•1 recipe caramel frosting (optional)

Preparation:

1.Line a 11" x 17" jelly roll pan with wax paper. Preheat oven to 350
degrees.

2.Sift the flour with the salt, almond meal, and baking powder, and set
aside.

3.Place the egg whites in a (very clean) bowl of a standing mixer and
beat until soft peaks form.

4.Add 1/4 cup of the sugar and continue to beat until stiff peaks form.
Transfer beaten egg whites to a clean bowl.

5.Add the egg yolks with the remaining 1/2 cup sugar to the mixing
bowl, and beat until pale yellow and tripled in volume, about 5
minutes. Add the vanilla and mix well.

6.Fold the dry ingredients gently into the egg yolk mixture until just
blended, then carefully fold in the egg whites. Spread batter evenly
into the prepared jelly roll pan.

7.Bake cake until it is golden and just starts to spring back to your
touch, about 8-10 minutes. Do not overbake, or it will be difficult to
roll.

8.Loosen the edges of the cake by running a knife around them, then
turn cake out onto a dish cloth that has been dusted with confectioners
sugar. Peel off the wax paper, and dust top of the cake with more
confectioners sugar.

9.Roll cake up carefully in the dish towel and let it cool in the
rolled-up position.

10.Place cold whipping cream in a large bowl and beat until medium-firm
peaks form. Whisk in 2 tablespoons sugar and a touch of vanilla if
desired. Whisk 1/4 cup of the whipped cream into the dulce de leche to
lighten it, then fold dulce de leche mixture back into the rest of the
whipped cream.

11.Unroll cake and spread whipped cream/dulce de leche mixture over the
cake. Reroll cake, wrap with the dish cloth or saran wrap, and chill
for 1-2 hours or overnight.

12. Once the cake is thoroughly chilled, place it on a cutting board,
unwrapped. Prepare caramel glaze according to the recipe, using only 3
cups confectioners sugar. While the icing is still warm, pour it over
the cake, letting it run down the sides until covered. Remove excess
icing from bottom of cake and let set. Slice off ends of cake to neaten
the edges (extra treat for the chef!)
                        Noelle Berry