5 eggs
1/2 cup of sugar
1 1/2 cups of dulce de leche 1/4 cup of corn starch
5 tablespoons of wheat flour 4 tablespoons shortening or butter Powdered sugar


  1. Crack the eggs and separate the yolks from the whites.
  2. Place the yolks in a large container. Mix with the sugar and beat for 10 minutes.
  3. Add the cornstarch and ¼ cup of flour.
  4. Beat the mixture of the yolks with the flour and sugar until a homogeneous mixture is obtained.
  5. Cover the baking dish with butter. The mold must be large and the extended layer of dough will be thin.
  6. Pour the mixture made so far into the baking pan.
  7. Preheat the oven to 180 degrees Celsius.
  8. Bake the mixture for 15 minutes. It must not be allowed to dry, or else it will not be able to be rolled later.
  9. Unmold without breaking the mixture and place the cake on top of a damp kitchen cloth.
  10. Spread the dulce de leche on top.
  11. Roll up the mixture with the help of a damp cloth. Let it acquire room temperature.
  12. Remove the rag when the mixture is at room temperature.
  13. Sprinkle icing sugar on top of the pionono.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button