Pionono Relleno con Dulce de Leche Recipe
Pionono Relleno con Dulce de Leche Recipe
Ingredients
Cake
- 4 large eggs, separated
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/4 cup almond flour, or 1/4 cup additional all-purpose flour, optional
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Filling
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 3/4 cup dulce de leche
Garnish
- 1 cup unsifted confectioners' sugar
- Caramel frosting, optional
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
- 2
In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick.
- 3
Beat in vanilla and almond extracts.
- 4
In a separate bowl, whisk together flour, almond flour (if using), salt, and baking powder.
- 5
Gradually add dry ingredients to egg yolk mixture, mixing until just combined.
- 6
In another clean bowl, beat egg whites until soft peaks form.
- 7
Gradually add remaining 1/4 cup sugar and beat until stiff, glossy peaks form.
- 8
Gently fold egg whites into egg yolk mixture in three additions.
- 9
Pour batter into prepared pan and spread evenly.
- 10
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- 11
Immediately invert cake onto a clean kitchen towel dusted with confectioners' sugar.
- 12
Peel off parchment paper and roll up cake with the towel.
- 13
Let cool completely.
- 14
In a bowl, beat heavy cream with 2 tablespoons sugar until stiff peaks form.
- 15
Unroll cake and spread with dulce de leche and whipped cream.
- 16
Roll up cake again and dust with confectioners' sugar.
- 17
Frost with caramel frosting, if desired.


