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The pionono is an exquisite Granada cake for its delicate preparation of a sponge cake accompanied by a cream flavored toast. This sweet was made in honor of Pope Pius IX, so its result rose to fame thanks to its result.
These cupcakes are made up of a thin sheet of sponge cake rolled up and drunk with a syrup of water and sugar. Its sensation will give it that soft and fresh texture that will be filled with pastry cream.
To make it much more irresistible, they have been decorated with a good layer of cream that has finally been burned with sugar and a blowtorch to give it that toasted flavor. If you want to know how to do it step by step, you can watch our demonstration video.
Santa Fe Pioneers
Discover these juicy cakes called Piononos. They are small cakes rolled up and filled with a delicious cream that will be burned with a blowtorch, to give that rich toasted flavor.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 260
- Rations: 14
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Cake
- 4 eggs
- 100 g of sugar
- 110 g of wheat flour
- 1 pinch of salt
- 1 teaspoon vanilla extract
Syrup
- 75 g of sugar
- 75 ml water
Crema
- Yolks 6
- 500 ml whole milk
- 100 g of sugar
- 90 g cornstarch
- A small stick of cinnamon
- A piece of lemon rind
- A tablespoon of vanilla extract
- A handful of brown sugar to burn with the blowtorch
Preparation
We start by making the cake. In our Thermomix glass we place the butterfly and add the 4 eggs and the 100 g of sugar. We schedule it during 6 minutes at 37 ° and speed 4.
We heat the oven to 180 °. We add the 110 g of wheat flour, the teaspoon of vanilla extract and the two tablespoons of baking powder. We schedule during 4 seconds at speed 4.
We prepare a rectangular tray (33 × 22 cm approximately) with greaseproof paper at the bottom so that the cake can be easily removed when it is cooked. We dump our dough on the tray, smooth the surface well and put it in the oven for about 12 minutes.
While we can go making the syrup. In our clean glass we add the 75 ml of water and the 75 g of sugar. We schedule it during 6 minutes at 105 ° at speed 0,5. The result is a syrup with a somewhat thick appearance. We set aside.
To make the pastry cream, in our glass we will add the 500 ml of whole milk together with the cinnamon stick and the lemon peel. We are going to infuse it during 4 minutes at 110 ° at speed 0,5. Once finished we will remove the cinnamon and the skin.
Next we add the 6 yolks, the 100 g of sugar, the tablespoon of vanilla extract and the 90 g of corn flour or cornstarch. We program it 9 minutes at 90 ° at speed 3. We put aside the cream and let it cool down.
With our cake cooked and cooled, we will remove it from the tray and carefully remove it from the cake plate. We spread it on a surface and with the help of a brush we get it drunk. Add a thin layer of pastry cream on top.
As the plate is a bit wide, we have to make small rolls, so I have divided the cake in two. Then each part is rolled very carefully. With the help of a knife we will cut the cake into slices with a thickness of 2 to 3 cm. We place the split circles on a large tray.
The rest of the cream will be put into a pastry bag with a large and curly nozzle. We will decorate all the small cakes making the shape of a pompadour. Finally we add a lot of brown sugar to each of them and with the help of a blowtorch we will burn it. In this way they will be crispy with that toasted flavor. We will put them in the fridge and serve them cold.
