The Best Pionono | Dulce De Leche Cake Roll

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For Cake Roll fans, this Pionono “Dulce De Leche Cake Roll” recipe is a must-try!😍 An utterly addictive and intensely satisfying cake roll, made with a sweet and fluffy sponge cake filled with a creamy Dulce de Leche and rolled up to ensure an even distribution of cake and Dulce de Leche in each bite. Enjoy this rich and sinfully good Pionono with your favorite cup of coffee or tea.😏

What is a Pionono?

In several Latin American countries, pionono is a basic pastry dough formed by a thin layer of sponge cake. This sponge cake is filled and rolled into a cylinder shape before being decorated to give it a more attractive appearance. Sweet and savory piononos are made with the same sponge cake.

Perfect Pionono "Dulce de Leche Cake Roll"

How to Make The Best Dulce De Leche Cake Roll

  • Set-Up:Preheat the oven to 375 degrees F. Brush a 13” x 18”x 1” inch sheet pan with softened butter or use baking spray with flour, line the bottom of the pan with parchment paper; brush the paper with more softened butter and dust with flour, tapping out the excess or use cooking spray with flour; set the pan in the refrigerator until needed.
  • Dry Ingredient: in a bowl, sift the flour; set aside.
  • Wet Ingredients: beat the eggs, granulated sugar, vanilla, honey, and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes (see Notes).
  • Combine: reduce the speed to low and gradually add the sifted flour. Beat until just combined, about 5 seconds.
  • Fold and Spread: gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy; you want to keep as much air as possible in the mixture.
  • Bake: until the top is set and lightly golden, about 8 to 10 minutes. Make sure not to overcook the cake, or it will crack when you roll it.  
  • Assemble: Gently unroll the cake; trim the ends with a serrated knife. Then, generously and evenly spread the Dulce de Leche over the cake using an offset spatula. Re-roll the pionono this time without the towel, place it on a platter seam-side down. Spread the top, sides, and ends of the cake with the reserve Dulce de Leche, and press unsweetened shredded coconut all over the surface.
  • Serve: slice the cake to form spirals.

Perfect Pionono "Dulce de Leche Cake Roll"

7 Tips For Making The Best Dulce De Leche Cake Roll

  1. Honey is a must in this recipe as it gives flexibility to the pionono, which’s important when you roll it so that it doesn’t break apart.
  2. If you bake several pionono, it is crucial to stack them to maintain humidity.
  3. It’s important to never add the flour quickly, over mix it or hitting the baking sheet with the batter in, or you will lose all the air.
  4. Ensure you level out the batter in the baking pan with an offset spatula before putting it in the oven. Make sure not to overcook the cake, or it will crack when you roll it.  
  5. Don’t under beat; the beaten eggs are essential to help the cake rise.
  6. The eggs should be at room temperature; Make sure to beat the egg mixture for the full 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and gives it structure.
  7. When measuring flour, spoon it into a dry measuring cup and level off the excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods. 

Perfect Pionono "Dulce de Leche Cake Roll"

Why does my Cake Roll crack?

Honey is essential in the cake roll “Pionono” recipe because it gives the pionono flexibility, which is important when rolling it to avoid breaking apart or cracking. Also, I recommend that the cake be rolled in a clean kitchen towel as soon as it comes out of the oven. The heat and humidity will help keep the cake from cracking if you roll it while still hot. When the cake is rolled after it has cooled, it is much more likely to crack. Additionally, do not overcook the pionono; otherwise, it will crack when rolled.

Main Ingredients for this Pionono recipe

Eggs: structure and moisture. 
Sugar: granulated sugar to sweeten the cake roll. 
Salt & Vanilla Extract: add flavor.
Flour: all-Purpose, sifted. (It’s important to never add the flour quickly, over mix it or hitting the baking sheet with the batter in, or you will lose all the air).
Honey: it gives flexibility to the pionono, which’s important when you roll it so that it doesn’t break apart.
Dulce de Leche: f0r the filling. If Dulce the Leche isn’t your favorite, choose other fillings such as Guava Preserve, Raspberry Preserve, Nutella Spread, etc.

Is Dulce de Leche Caramel?

The main distinction between Dulce de Leche and Caramel is that Dulce de Leche is made by adding sugar to milk and cooking until almost all the water has evaporated and the milk protein begins to brown. Caramel by itself (without the butter and cream) is a hard caramel containing no water. Dulce de leche is soft at room temperature.

Caramel, on the other hand, is made by heating sugar until it breaks down into caramel. Then normally, butter and cream are added to the caramel to make the product called caramels. 

How to Assemble Dulce De Leche Cake Roll

Microwave dulce de leche in a small bowl until it is a thick, pourable consistency. Gently unroll the cake and spread the Dulce de Leche evenly over the cake using an offset spatula, leaving about a 1/4-inch border. Re-roll the cake this time without the towel, place it on a platter seam-side down, spread the top, sides, and ends of the cake with more Dulce de Leche, and press unsweetened shredded coconut all over the surface.

How to Store Dulce De Leche Cake Roll

This Dulce De Leche Cake Roll can be stored in an airtight container in the refrigerator for up to 5 days.

Perfect Pionono "Dulce de Leche Cake Roll"

What you will need for this Recipe

For the Cake Roll:

For the filling:

  • can of Dulce de leche, reserve 1/2 cup for garnish. (You can add any filling you like, such as whipped cream, guava, jam, etc…)

Perfect Pionono "Dulce de Leche Cake Roll"

How do you Make Pionono from Scratch?

For the Cake Roll:

Preheat the oven to 375 degrees F. Grease a 13” x 18”x 1”  inch sheet pan with butter or cooking spray with flour, line the bottom of the pan with parchment paper, and generously butter and flour the parchment paper; remove excess flour or use cooking spray with flour; set the pan in the refrigerator until needed.

In a bowl, sift the flour; set aside. Beat the eggs, granulated sugar, vanilla, honey, and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes (see Notes).

Reduce the speed to low and gradually add the sifted flour. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy; you want to keep as much air as possible in the mixture.

To Bake the Cake Roll:

Bake the cake roll until the top is set and lightly golden, about 8 to 10 minutes. Make sure not to overcook the pionono, or it will crack when you roll it.

While the cake roll is still hot, sift a thin layer of confectioner’s sugar over the top (this will prevent the cake from sticking to the towel). Next, run a sharp paring knife around the edges of the cake to loosen it.

Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Then, starting at one of the short ends, gently roll the still-warm cake roll and the towel together. (This must be done while the cake roll is hot to keep it from cracking.) Wear oven mitts, if needed. Allow the rolled-up cake to cool completely.

For the Dulce De Leche Filling: Microwave dulce de leche in a small bowl until thick, pourable consistency.

Perfect Pionono "Dulce de Leche Cake Roll"

To Assemble the Cake Roll:

Gently unroll the cake; trim the ends with a serrated knife. Then, generously and evenly spread the Dulce de Leche over the cake using an offset spatula,leaving about a 1/4-inch border. Re-roll the pionono this time without the towel, place it on a platter seam-side down.

Spread the top, sides, and ends of the cake with the reserve Dulce de Leche, and press unsweetened shredded coconut all over the surface. To serve, slice the cake to form spirals. Serve with coffee if desired. Enjoy!😋🍵

Perfect Pionono "Dulce de Leche Cake Roll"

Notes:

  • For savory preparation, such as Pionono de Atun, omit the vanilla extract, add 1/4 teaspoon of ground black pepper instead, then proceed with the recipe.
  • Honey is a must in this recipe as it gives flexibility to the pionono, which’s important when you roll it so that it doesn’t break apart.
  • If you bake several pionono, it is crucial to stack them to maintain humidity.
  • It’s important to never add the flour quickly, over mix it or hitting the baking sheet with the batter in, or you will lose all the air.
  • Ensure you level out the batter in the baking pan with an offset spatula before putting it in the oven. Don’t over-bake the pionono.
  • The eggs should be at room temperature; Make sure to beat the egg mixture for the full 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and gives it structure.
  • When measuring flour, we spoon it into a dry measuring cup and level off the excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.

Perfect Pionono "Dulce de Leche Cake Roll"

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How to Make Pionono de Dulce de Leche

Pionono de dulce de Leche

For cake roll fans, this Pionono "Dulce De Leche Cake Roll" recipe is a must-try!😍 An utterly addictive and intensely satisfying cake roll, made with a sweet and fluffy sponge cake filled with a creamy Dulce de Leche and rolled up to ensure an even distribution of cake and Dulce de Leche in each bite. Enjoy this rich and sinfully good Pionono with your favorite cup of coffee or tea.😏
Servings 10 slices
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Ingredients

  • 6 large eggs , room temperature
  • 60 gr. White sugar
  • 60 gr. All-purpose flour sifted
  • 15 g (1 Tablespoon) honey
  • 15 ml (1 Tablespoon) pure vanilla extract
  • 1/8 teaspoon kosher salt

For the filling:

  • 2 13.4 oz can of Dulce de leche reserve 1/2 cup for garnish. (You can add any filling you like, such as whipped cream, guava, jam, etc...)

Instructions

For the Cake Roll:

  • Preheat the oven to 375 degrees F. Grease a 13'' x 18''x 1''  inch sheet pan with butter or cooking spray with flour, line the bottom of the pan with parchment paper, and generously butter and flour the parchment paper; remove excess flour or use cooking spray with flour; set the pan in the refrigerator until needed.
  • In a bowl, sift the flour; set aside. Beat the eggs, granulated sugar, vanilla, honey, and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes (see Notes).
  • Reduce the speed to low and gradually add the sifted flour. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy; you want to keep as much air as possible in the mixture.

To Bake the Cake Roll:

  • Bake the cake roll until the top is set and lightly golden, about 8 to 10 minutes. Make sure not to overcook the pionono, or it will crack when you roll it.
  • While the cake roll is still hot, sift a thin layer of confectioner's sugar over the top (this will prevent the cake from sticking to the towel). Next, run a sharp paring knife around the edges of the cake to loosen it.
  • Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Then, starting at one of the short ends, gently roll the still-warm cake roll and the towel together. (This must be done while the cake roll is hot to keep it from cracking.) Wear oven mitts, if needed. Allow the rolled-up cake to cool completely.
  • For the Dulce De Leche Filling: Microwave dulce de leche in a small bowl until thick, pourable consistency.

To Assemble the Cake Roll:

  • Gently unroll the cake; trim the ends with a serrated knife. Then, generously and evenly spread the Dulce de Leche over the cake using an offset spatula,leaving about a 1/4-inch border. Re-roll the pionono this time without the towel, place it on a platter seam-side down.
  • Spread the top, sides, and ends of the cake with the reserve Dulce de Leche, and press unsweetened shredded coconut all over the surface. To serve, slice the cake to form spirals. Serve with coffee if desired. Enjoy!

Notes

  • For savory preparation, such as Pionono de Atun, omit the vanilla extract, add 1/4 teaspoon of ground black pepper instead, then proceed with the recipe.
  • Honey is a must in this recipe as it gives flexibility to the pionono, which’s important when you roll it so that it doesn’t break apart.
  • If you bake several pionono, it is crucial to stack them to maintain humidity.
  • It's important to never add the flour quickly, over mix it or hitting the baking sheet with the batter in, or you will lose all the air.
  • Ensure you level out the batter in the baking pan with an offset spatula before putting it in the oven. Don’t over-bake the pionono.
  • The eggs should be at room temperature; Make sure to beat the egg mixture for the full 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and gives it structure.
  • When measuring flour, we spoon it into a dry measuring cup and level off the excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.
Author: Camila Benitez
Calories: 350kcal
Course: Dessert
Cuisine: Latin American
Keyword: Cake Roll, Pionono

 

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