Pionono Relleno con Dulce de Leche Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.

In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick.

Beat in vanilla and almond extracts.

In a separate bowl, whisk together flour, almond flour (if using), salt, and baking powder.

Gradually add dry ingredients to egg yolk mixture, mixing until just combined.

In another clean bowl, beat egg whites until soft peaks form.

Gradually add remaining 1/4 cup sugar and beat until stiff, glossy peaks form.

Gently fold egg whites into egg yolk mixture in three additions.

Pour batter into prepared pan and spread evenly.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Immediately invert cake onto a clean kitchen towel dusted with confectioners' sugar.

Peel off parchment paper and roll up cake with the towel.

Let cool completely.

In a bowl, beat heavy cream with 2 tablespoons sugar until stiff peaks form.

Unroll cake and spread with dulce de leche and whipped cream.

Roll up cake again and dust with confectioners' sugar.

Frost with caramel frosting, if desired.