Wednesday, July 4, 2018

Pionono de Coco Y Dulce de Leche #CookingAroundtheWorldAdventure

This Summer we are determined to finish our cooking around the world adventure. It's been over 6 years, but I promised R that we would finish before he graduated from high school. And we only have six more to go. So, I told the boys that they were going to be in charge of wrapping up this project. They need to research, decide on a menu, get me a grocery list, cook, and serve. Last night, we cooked half of the dishes they selected for Vatican City. 

I came home from work and they told me that they discovered Vatican City doesn't have any restaurants; and, since it's completely surrounded by Rome, Italian food would make sense...but it was too easy. So, they opted to create a menu of Argentinian food in honor of Pope Francis' homeland. That sounded fair to me. The Precise Kitchen Elf prepared dessert which is fitting since that actually requires measuring; the Enthusiastic Kitchen Elf and I are, well, less precise. I'm not sure where he got this recipe, but this is what he handed me when I said that I needed to write down his recipe.

Also, he initially had ingredients to make the dulce de leche - and he's done that before - but we were low on time and I saw this jar at Whole Foods. From Argentina. He agreed to use that.

One of the things I have loved about this project is learning different cooking techniques. This one included rolling the sponge cake while warm, letting it cool, then filling it. Genius. I will never do it differently.


  • 5 large eggs,separated
  • ½ C flour, sifted
  • ½ C organic granulated sugar
  • ¼ t pure vanilla extract
  • organic powdered sugar
  • 1 C dulce de leche
  • ½ C shredded coconut
  • Also needed: parchment paper

Preheat the oven to 400° F. Line a 9" x 13" baking pan with parchment paper. Set aside.

Place egg whites in a large mixing bowl and beat until soft peaks form. Add the egg yolks one at the time until well-combined.

Add the flour, vanilla, and sugar. Mix until those are incorporated evenly.

Spoon the batter into the prepared pan, spreading it evenly to the edges with a spoon. Bake for 15 minutes or until golden brown.

Invert the cake onto a clean parchment paper and gently peel the original parchment from the cake.

Roll up the cake loosely from one short side - with the paper inside. Let it cool completely.

Just before serving, unroll and remove the paper. Spread the dulce de leche and sprinkle coconut flakes over the cake. Roll the cake up again and place on a serving platter.

 Dust with powdered sugar and serve immediately.

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