Pionono de Manjarblanco
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 5 eggs, at room temperature
  • 5 tablespoons sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon grated lemon zest
  • Dash of salt
  • 5 tablespoon self-rising flour
  • 1 can dulce de leche (manjarblanco)
  • ¼ cup powdered sugar
  • **To serve:
  • Berries
  • Whipped cream
  • Mint leaves
  1. Preheat the oven to 350°F. Grease a 17 x 15 x 1 inch baking pan, cover with parchment paper and grease again. You can use a larger pan to make a thinner cake but it´s up to you.
  2. In the mixer (make sure it’s completely clean and dry) beat the eggs at high speed until they are thick and foamy, about 7 minutes.
  3. Add sugar, one tablespoon at a time, beating well after each addition. Continue beating 7 minutes more. The egg mixture should be two or three times as high as when you started, and very thick.
  4. Add vanilla, salt, and lemon zest. Stop the mixer.
  5. Sift the flour over the egg mixture, folding very carefully with a spatula. Put the batter on the baking pan, and bake for 12 minutes. To check for doneness, touch the cake with your fingertips. If some dough sticks to them continue baking 2 more minutes. Take out of the oven.
  6. In the meantime, put a clean kitchen cloth on the counter, sprinkle with sugar. Turn the cake upside down over the cloth, take out the parchment, and with the help of the cloth roll the cake in the direction of your preference. Let rest on a rack, undisturbed until completely cold.
  7. After a couple of hours, unroll the cake, cut the borders with a sharp knife, spread the cake with dulce de leche and roll again without the cloth. Transfer to a plate, and dust the top with powdered sugar.
  8. To serve: cut in 1-inch thick slices and garnish with whipped cream, berries, and some mint leaves.
Recipe by PERU DELIGHTS at http://perudelights.com/pionono-de-manjarblanco-loved-around-the-world/