Everyday Recipes

Peruvian Dulce de Leche Jelly Roll (Pionono)

Official LA LECHERA®
Peruvian Dulce de Leche Jelly Roll (Pionono)
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
15 min
Recipe Info - Serving Size
Servings
10 servings

This Peruvian dessert is a delicate jelly roll cake filled with dulce de leche. The perfect ending to a celebratory feast.

Peruvian Dulce de Leche Jelly Roll (Pionono) captures the essence of celebration with its light, moist cake rolled around a rich, caramel-like filling. This pionono is a delectable treat made memorable by its luscious swirl of NESTLÉ LA LECHERA Dulce de Leche. Its smooth texture and indulgent sweetness make it a standout among peruvian desserts.

Each bite of this peruvian pionono delight brings a taste of tradition, perfect for holidays like Father's Day or Mother's Day. As one of the classic peruvian cakes, it requires a moderate level of skill, but its rewarding taste will surely impress. Adding fresh berries as a garnish not only complements the cake’s flavor but also adds a colorful touch, making it ideal for any festive table.

Crafted with care using Official LA LECHERA® ingredients, this peruvian jelly roll provides a memorable finish to any meal and is a must-try for those who cherish pionono recipes. Whether you're celebrating a special occasion or simply indulging in a delicious peruvian dessert, this dessert shines as a beloved staple.

Ingredients

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.

Ingredients

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