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INGREDIENTS
PIONONO:
4 eggs
70g sugar (3/4 cup)
1 tbsp honey
a pinch of salt
80g of flour 0000 (the most refined you get) (3/4 cup).
FOR THE FILLING
400g milk cream (2 cups)
2 tablespoons of sugar (for the cream)
400-500 g of Dulce de leche pastry
50g of walnuts (1/2 cup)
6 peach halves in syrup
Meringues to taste
In a large bowl, beat the egg whites until stiff. Then add the egg yolks and the rest of the pionono ingredients: honey, sugar, vanilla aroma and a pinch of salt. Beat the mixture, preferably with an electric whisk. This way you will be able to mix everything and make it well integrated without making much effort.
Little by little, add the flour, without stopping beating at any time. When you have added all the flour, beat for 5 more seconds so that the mixture is fully integrated without losing the creaminess of the dough.
After mixing the ingredients, place parchment paper on a baking tray and pour the entire contents of the container on top. Make sure that it is well distributed on the surface and as smooth as possible, so that the baking is similar throughout the cake. To do this, you can help yourself with a spatula.
Put the tray in the oven to cook the dough for 6-8 minutes at 200ºC. During this time, pay attention to the inside of the oven to prevent the dough from burning. You will be able to observe how it is acquiring a light golden color. At this point, take the tray out of the oven, turn the dough over and gently remove the parchment paper.
The mold that I am using for the PIONONO is 28.5 x 42.5 cm
16 x 11 inches
