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Pioniono de Arquipe y Coco (Dulce de Leche and Coconut Roll)
Pionono de Arquipe y Coco (Dulce de Leche and Coconut Roll) is a traditional Colombian recipe for a classic Swiss-style sponge cake roll that's filled with dulce de leche (arequipe). The full recipe is presented here and I hope you enjoy this classic Colombian version of: Dulce de Leche and Coconut Roll (Pionono de Arquipe y Coco).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesColombia Recipes
This is a classic Colombian recipe, where dulce de leche is more commonly known as
Arequipe.
Ingredients:
6 eggs, separated
75g plain flour, sifted
100g sugar
1/4 tsp vanilla extract
250ml
arequipe/dulce de leche
70g grated coconut
icing sugar, to dust
Method:
Beat the egg whites in a clean and dry bowl until they form stiff peaks then gradually add the egg yolks, one at a time, mixing until thoroughly combined.
At this point, add the flour, vanilla extract and sugar then mix until well combined. Spoon the resultant mixture into a 22 x 33cm pan lined with greaseproof (waxed) paper. Spread the top evenly then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until cooked through and golden.
When done, turn the cake out onto a sheet of greaseproof paper or a tea towel. Roll the cake up loosely, starting from the short side, with the paper or towel inside, then sit on its seam and set aside to cool.
When cold, unroll the cake and spread the dulce de leech over the top then sprinkle the coconut flakes over the top of this. Roll up securely, sit on a serving plate then dust with icing sugar and serve.
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