Dulce de Leche Pionono (Argentina)

This recipe is a slightly fancied-up version of one I’ve posted previously on my personal blog, and was part of the Argentina dinner. It is basically a caramel cream swiss-roll, but is lovely and light.

Ingredients

• 1/4 cup plain flour
• 1/4 cup caster sugar
• 5 eggs
• 1 teaspoon honey
• extra caster sugar
• 200mL whipping cream
• 1/2 teaspoon vanilla extract
• 380g tin of Nestle Top-N-Fill Caramel (available in the cooking ingredients section of the supermarket)
• 1/2 cup of shredded coconut

Method

1. Heat the oven to 200 degrees Celcius.
2. 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.
3. Sift the flour into a small bowl and set aside.
4. 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.
5. Add the flour into the mix, and continue to beat for another minute until well combined.
6. Pour the mix evenly across the tray (even the corners), spreading with a flat knife if necessary.
7. 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.
8. 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.
9. Take the tray out of the oven, invert it onto the tea towel. Remove the tray, and gently peel off the grease-proof paper.
10. While still hot, roll up the cake in the tea towel, and set aside to cool for a couple of hours.
11. During this waiting time, prepare the filling. Make the dulce de leche by mixing the Top-N-Fill Caramel with the vanilla, and ensuring that it’s become a smooth, thick sauce.
12. Pour the cream into a mixing bowl and beat until stiff peaks have just formed.
13. Add half of the dulce de leche to the cream and stir to combine. Then beat for another minute or so, until the mixture thickens. Place both of the cream mix and plain dulce de leche into separate airtight containers and chill in the fridge.
14. Toast the shredded coconut by scattering on foil and placing under a grill set to medium-high. Every 30 seconds, use a spoon to move the coconut around and then return to the grill. When most of the coconut has browned (should take no more than about 3 mins), remove from grill and set aside to cool.
15. When the cake is cool, unroll it, spread the cream 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.
16. When serving, slice cake into generous chunks using a serrated knife. Serve with the remaining dulce de leche and toasted coconut.

Serves 6-8.