The pionono dulce is a light and fluffy sponge cake, rolled and filled with manjar blanco or arequipe, which has become a classic in pastry shops in several Latin American countries and Spain. Its name, according to tradition, honors Pope Pius IX, and in Chile it is known as "brazo de reina". This dessert is ideal to accompany tea or coffee, and its preparation, although it requires technique, is accessible to those who already have some experience in the kitchen.
The base of this dessert is a sponge cake made with eggs beaten to ribbon stage, sugar, flour, and flavorings such as lemon zest and vanilla. The key is to beat the eggs well to achieve the characteristic fluffiness and to roll it while still warm so it doesn't crack.
Although the traditional filling is manjar blanco, you can experiment with pastry cream, dulce de leche, jams, or even fresh fruits. It can also be dusted with powdered sugar or covered with chocolate.
Prep
30 min
Cook
30 min
Servings
6
Calories
150 kcal
Preheat the oven to 180 degrees C.
Grease a medium baking sheet.
In a bowl, add the eggs and with the help of a mixer, beat them at maximum speed for 10 minutes.
Add the sugar slowly while whisking and continue whisking for 5 more minutes.
Add the lemon zest, salt and vanilla, whisk until well combined.
Then sift the flour over the mixture and with a spatula or wooden remover, mix in an enveloping way.
Add the mixture to the pre-greased tray and place in the oven for 10 minutes.
After the minutes have elapsed, check if the cake is ready by inserting the tip of a knife.
Remove from the oven and unmold on a damp rag or cloth.
Roll the cake with the pastry cutter and let it cool for an hour.
Unroll the cake and cut the edges with a knife and with a spatula spread the delicacy or arequipe evenly over the cake.
Roll it up again but without the reamer and place it on a tray.
Garnish with powdered sugar on top and serve.
