Sun 31 Jul 2011
The upcoming recipe club dinner is themed Argentina, so I’ve been looking into Argentine desserts. It seems that the key ingredient is Dulce de Leche – basically a thick, sweet caramel sauce – so it was a given that this sweet ingredient would feature.
Helping me along, I came across a great website called From Argentina With Love that had an interesting-sounding recipe for Pionono (an Argentine dessert roll), from which this recipe is heavily based. I also had some assistance from this other Pionono Recipe.
- 1/4 cup plain flour
- 1/4 cup caster sugar
- 5 eggs
- 1 teaspoon honey
- extra caster sugar
- 200mL whipping cream
- 1/4 teaspoon vanilla extract
- 200g dulce de leche (I used Nestle Top-N-Fill Caramel)
NB. The Nestle Top-N-Fill Caramel is basically caramelized sweetened condensed milk, and was available as a 380g tin in my supermarket in the section along with cooking chocolate and vanilla extract.
- Heat the oven to 200 degrees Celcius.
- Take a shallow tray, 25cm x 38cm (I think it’s sometimes known as a swiss roll tray), grease it, line the bottom and sides with a sheet of grease-proof paper, then grease the paper.
- Sift the flour into a small bowl and set aside.
- Put the eggs, sugar and honey in a large mixing bowl, and beat with a mixer on high for at least 8 minutes, until the mixture expands to several times the original volume and forms a marshmallow consistency.
- Add the flour into the mix, and continue to beat for another minute until well combined.
- Pour the mix evenly across the tray (even the corners), spreading with a flat knife if necessary.
- Place in the oven, and cook for 8-10 mins. It will be done when the cake springs back at a light touch. You may want to rotate the tray after 6 mins to ensure it cooks evenly.
- While waiting for the cake to cook, get a clean and dry (non fluffy) tea towel. Lay it out and sprinkle lightly with caster sugar. Use your fingers to ensure it is covered evenly.
- Take the tray out of the oven, invert it onto the tea towel. Remove the tray, and gently peel off the grease-proof paper.
- While still hot, roll up the cake in the tea towel, and set aside to cool for a couple of hours.
- During this waiting time, prepare the filling. Pour the cream into a mixing bowl and beat until stiff peaks have just formed.
- Add the dulce de leche and vanilla and stir to combine. Then beat for another minute or so, until the mixture thickens. Place in an airtight container and chill in the fridge.
- When the cake is cool, unroll it, spread the filling across it, and re-roll. Ideally, serve immediately, but it will keep in the fridge in an airtight container for another day or two.
When serving, slice into generous chunks. Serves 6-8.