Pionono stuffed with dulce de leche
The pionono is originally from Spain, specifically from the town of Santa Fe, in the province of Granada. However, the recipe has spread to other parts of the world, and is also popular in South American countries such as Argentina and Uruguay.
Ingredients:
• 5 Eggs
• 1/2 cup of sugar
• 1 1/2 cups of dulce de leche
• 1/4 cup cornstarch
• 5 tablespoons of wheat flour
• 4 tablespoons of lard or butter
• Powdered sugar
If you want to know how to make a delicious homemade pionono, follow all our instructions. Here you will discover the most traditional way of preparing it. You can bake it as a delicious dessert for your guests, or just have it at home for when you feel like a sweet bite.
Preparation:
1. Crack the eggs and separate the yolks from the whites.
2. Place the yolks in a large container. Mix with sugar and beat for 10 minutes.
3. Add the cornstarch and ¼ cup of flour.
4. Beat the yolk mixture with the flour and sugar until you obtain a homogeneous mixture.
5. Coat the baking pan with butter. The mold should be large in size and the spread layer of dough will be thin.
6. Pour the mixture made so far into the baking pan.
7. Preheat the oven to 180 degrees Celsius.
8. Bake the mixture for 15 minutes. Do not let it dry, otherwise it will not be possible to roll it up later.
9. Unmold without breaking the mixture and place the cake on a damp kitchen towel.
10. Spread the dulce de leche on top.
11. Roll the mixture with the help of the damp cloth. Let it reach room temperature.
12. Remove the cloth when the mixture is at room temperature.
13. Sprinkle icing sugar on top of the pionono.
The pionono is also known as Queen’s Arm or Gypsy Arm in other countries. It is a simple but very delicious dessert, which you can also decorate with the jam you prefer.
