Everyday Recipes

Peruvian Dulce de Leche Jelly Roll (Pionono)

Official LA LECHERA®
Peruvian Dulce de Leche Jelly Roll (Pionono)
Recipe Info - Skill Level
Recipe Info - Serving Size
10 servings
Recipe Info - Prep Time
30 min
Recipe Info - Cook Time
15 min
This Peruvian dessert is a delicate jelly roll cake filled with dulce de leche. The perfect ending to a celebratory feast.


Make It

Step 1

Preheat oven to 350° F. Spray 15 x 10-inch jelly roll pan with nonstick cooking spray; line with parchment paper.

Step 2

Beat eggs in medium mixer bowl on medium speed until creamy and thick. Add granulated sugar one tablespoon at a time. Continue beating for about 5 to 7 minutes. Mixture should be thick and creamy. Add vanilla extract, grated orange peel and salt. Beat for 10 seconds.

Step 3

Sift flour into the egg mixture, carefully folding in with a spatula. Pour into prepared jelly roll pan; spread evenly with a spatula.

Step 4

Bake for 12 to 15 minutes or until cake springs back when pressed. Remove from oven; let rest for 5 minutes.

Step 5

Lay out a clean kitchen towel that’s larger than the jelly roll pan; sprinkle with 2 tablespoons powdered sugar. Flip cake onto towel, gently peel off parchment paper and roll cake in towel starting from short side. Set aside; cool completely for 2 hours.

Step 6

Unroll cake; cut off rough borders with a sharp serrated knife.

Step 7

Warm dulce de leche in a small saucepan over medium-low heat, stirring constantly, for about 3 minutes or until a thick pourable consistency has been reached.

Step 8

Pour dulce de leche over cake, spread evenly with a spatula. Roll cake without towel and transfer to a small platter or large serving plate. Refrigerate for 1 hour.

Step 9

Sprinkle with remaining 2 tablespoons powdered sugar. Slice with sharp serrated knife or unflavored dental floss and serve with berries.


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