Pionono Recipe

dulce de leche

🥗Healthier: Greek yogurt

💰Cheaper: caramel sauce

Greek yogurt provides a tangy flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is lighter and dairy-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Place 4 egg whites in a large bowl and beat on high with an electric mixer until soft peaks form.

Add 1/4 cup of white sugar and continue to beat until stiff peaks form. Set aside.

In another bowl, blend together 1/4 cup almond flour, 1/2 cup all-purpose flour, a pinch of salt, and 1 teaspoon of baking powder. Set aside.

In a larger mixing bowl, place 4 egg yolks and add 1/2 cup white granulated sugar. Beat until light, pale, and fluffy.

Add 1 teaspoon of vanilla and 1/2 teaspoon of almond extract to the yolk mixture and blend.

Add the dry ingredients to the yolk mixture and beat until just combined.

Gently fold in half of the beaten egg whites at a time until thoroughly combined.

Prepare a jelly roll pan by placing wax paper in the bottom and spraying with cooking spray.

Spread the batter evenly in the pan and bake at 350°F for 8 to 10 minutes until set and edges are slightly brown.

Turn the cake upside down onto a clean dish towel sprinkled with powdered sugar and gently peel off the wax paper.

Sprinkle more powdered sugar over the cake and roll it up in the dish towel to cool completely.

For the filling, measure out 3/4 cup of dulce de leche and add 1/2 cup of unsweetened whipped cream. Fold together until combined.

Unroll the cooled cake and spread the filling on top, staying about an inch from the edges.

Roll the cake up tightly and wrap in plastic wrap. Chill in the refrigerator for a couple of hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens