Pionono Relleno con Dulce de Leche Recipe
A delicate pionono, or jelly roll cake, is filled with dulce de leche and whipped cream, then dusted with confectioners' sugar.
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Instructions
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Preheat the oven to 350 F and line an 11 x 17-inch jelly roll pan with waxed paper.
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Sift together the flour, salt, almond meal, and baking powder; set aside.
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Beat egg whites in a clean bowl until soft peaks form, then add 1/4 cup sugar and continue beating until stiff peaks. Transfer the beaten whites to another bowl.
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Beat egg yolks with the remaining 1/2 cup sugar until pale and tripled in volume (about 5 minutes), then incorporate vanilla.
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Fold the sifted dry ingredients into the yolk mixture until just blended, then carefully fold in the beaten egg whites. Spread the batter evenly into the prepared pan.
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Bake for 8 to 10 minutes until golden and springs back to the touch, being careful not to overbake.
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Loosen the cake edges with a knife, then invert the cake onto a dish cloth dusted with confectioners' sugar. Peel off the wax paper and dust the top with more sugar.
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Carefully roll the cake within the dish towel and allow it to cool completely in the rolled position.
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For the filling, beat cold whipping cream until medium-firm peaks, then whisk in 2 tablespoons sugar and optional vanilla. Whisk 1/4 cup of the whipped cream into the dulce de leche to lighten it, then fold this mixture into the remaining whipped cream.
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Unroll the cooled cake, spread the prepared filling evenly, then reroll the cake. Wrap and chill for 1 to 2 hours or overnight.
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Once thoroughly chilled, prepare caramel glaze if using, and pour the warm glaze over the cake, letting it run down the sides. Remove excess glaze from the bottom and trim the cake ends.
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Chill the cake until ready to serve.