Pionono Relleno con Dulce de Leche Recipe

Dulce de Leche Pionono

 Rebecca T. Caro/Flickr CC 2.0 

Prep: 3 hrs
Cook: 10 mins
Total: 3 hrs 10 mins
Servings: 6 to 8 servings
Yield: 1 cake
Nutrition Facts (per serving)
396 Calories
15g Fat
59g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 396
% Daily Value*
Total Fat 15g 20%
Saturated Fat 9g 45%
Cholesterol 135mg 45%
Sodium 274mg 12%
Total Carbohydrate 59g 21%
Dietary Fiber 0g 1%
Total Sugars 51g
Protein 7g
Vitamin C 1mg 5%
Calcium 141mg 11%
Iron 1mg 5%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A pionono is just like a jelly roll cake―it's a sponge cake that has been rolled up around a filling. Piononos can have sweet or savory fillings. This pionono is filled with dulce de leche that has been lightened with whipped cream. All this cake really needs for adornment is a dusting of confectioners' sugar, but it's delicious drizzled with a glaze of caramel icing.

This type of cake is also known as brazo de reina in some Latin American countries.


  • 4 large eggs, separated

  • 3/4 cup sugar

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon almond extract

  • 1/2 cup all-purpose flour

  • 1/4 cup almond flour, or 1/4 cup additional all-purpose flour, optional

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1 cup heavy whipping cream

  • 2 tablespoons sugar

  • 3/4 cup dulce de leche

  • 1 cup unsifted confectioners' sugar, for garnish

  • Caramel frosting, optional

Steps to Make It

  1. Line an 11 x 17-inch jelly roll pan with waxed paper. Preheat oven to 350 F.

  2. Sift the flour with the salt, almond meal, and baking powder, and set aside.

  3. Place the egg whites in a (very clean) bowl of a standing mixer and beat until soft peaks form.

  4. Add 1/4 cup of the sugar and continue to beat until stiff peaks form. Transfer beaten egg whites to a clean bowl.

  5. Add the egg yolks with the remaining 1/2 cup sugar to the mixing bowl, and beat until pale yellow and tripled in volume, about 5 minutes. Add the vanilla and mix well.

  6. Fold the dry ingredients gently into the egg yolk mixture until just blended, then carefully fold in the egg whites. Spread batter evenly into the prepared jelly roll pan.

  7. Bake cake until it is golden and just starts to spring back to your touch, about 8 to 10 minutes. Do not overbake, or it will be difficult to roll.

  8. Loosen the edges of the cake by running a knife around them, then turn the cake out onto a dish cloth that has been dusted with confectioners' sugar. Peel off the wax paper, and dust top of the cake with more confectioners' sugar.

  9. Roll the cake up carefully in the dish towel and let it cool in the rolled-up position.

  10. Place cold whipping cream in a large bowl and beat until medium-firm peaks form. Whisk in 2 tablespoons sugar and a touch of vanilla if desired. Whisk 1/4 cup of the whipped cream into the dulce de leche to lighten it, then fold dulce de leche mixture back into the rest of the whipped cream.

  11. Unroll cake and spread whipped cream/dulce de leche mixture over the cake. Reroll cake, wrap with the dishcloth or saran wrap, and chill for 1 to 2 hours or overnight.

  12. Once the cake is thoroughly chilled, place it on a cutting board, unwrapped. If using, prepare caramel glaze according to the recipe. While the icing is still warm, pour it over the cake, letting it run down the sides until covered. Remove excess icing from bottom of the cake and let set. Slice off ends of cake to neaten the edges (an extra treat for the chef!)

  13. Chill cake until ready to serve.

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