I will start by mentioning my fascination for Argentina, which started since I was little watching “Floricienta“, I love the way they speak, their culture and food.
Before I even went to this country I had some ideas of what it was like and if it would live up to my expectations, and in fact the whole reason my whole family and I went to Argentina on vacations was me. It turned out Argentina is way more than I expected, and I only got to know Buenos Aires and the Patagonia but I really want to go back and eat more alfajores and typical foods, like this dulce de leche cake roll or as they call it there “pionono”.Jump to Recipe
By the way go check out all of our alfajores recipes, classic alfajores, alfajores sablee and chocolate alfajores, you will love them!
This recipe is really not just typical in Argentina, but it is really common there and more so because it has dulce de leche and coconut, because to me everything that has dulce de leche is related to Argentina and is also delicious. I haven´t found dulce de leche like the Argentinian one in Mexico, but we do have something similar called cajeta but it is made with goat´s milk instead of cow´s milk like dulce de leche, which is why the taste and consistency are wuite different.
Speaking of dulce de leche, ¿Did you know you can make it by boiling a can of condensed milk in water?, it takes time for sure but it tastes just as good or even better than the dulce the leche they sell here in Spain. Plus, of course you can make it from scratch. You can make it with milk, sugar, baking soda and a good strong arm because you will have to stir for hours. Another important aspect of this cake roll is that the cake itself has to be elastic enough to withstand the rolling part and that´s why it is good to add honey to it.
Also, we have been now uploading our recipes with all the ingredients in Cups, grams and ounces or fluid ounces, because we know it is best to have these measurments at hand to make your life easier when cooking. I personally prefer measuring almost everything in Cups, but perhaps you prefer to do so in Grams or Ounces because it is true that that way is actually more precise.
What else can I there to say about this recipe that speaks for itself; coconut and dulce the leche is one of the best combinations and that´s something not only Argentinians think. You can add the shredded coconut just as it is, or toast it in the oven before, but be careful when doing so because it burns easily. And more thing is that it is important for the dulce de leche you use to be pasrty grade dulce de leche which means is thicker and more spreadable.
- 5 eggs separated
- 1 pinch salt
- 1/2 C (3.5 oz) (100 gr) white sugar
- 2/3 C (3 oz) (85 gr) all purpouse flour
- 2 tbsp (0.5 oz) (16 gr) corn starch
- 1 tbsp (0.5 fl oz) (15 ml) honey
- 2 tbsp (1 fl oz) (30 ml) vegetable oil soft flavored
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 12.40 oz (350 gr) dulce de leche pastry grade
- 1/2 C (50 gr) shredded coconut you can also toast it in the oven
- Confectioners sugar needed amount
Preheat the oven to 395º F (200° C). Line with parchment paper and grease a rectangular cake pan of about 13 x 9 inches (33cm x 22cm). In a small bowl sift together the flour and corn starch.
In a bowl, using a mixer, beat the egg whites with the salt until they turn whiter in color and get fluffy. Mix in the sugar little by little until firm peaks form.
Mix in the egg yolks one by one, beating non stop. Then add in the honey, oil and vanilla extract.
Using a rubber spatula (so the mixture doesn´t loose air), integrate the flour mixture little by little until you get a smooth batter.
Pour this mixture in the cake pan and spread it using the spatula. Bake on the top part of the oven for abour 12 to 15 minutes or until it starts turning golden brown.
Place a pice of parchment paper (same size of the pan) on the kitchen countertop and spread some confectioners sugar on top of it. Once out of the oven and when it is still hot turn the cake over the parchment paper, and roll it up lengthwise, then let it cool for 15 minutes.
Once cool, unroll it, put the parchment away and spread the dulce de leche on top (put some aside to decorate). Roll it up again lengthwise to form the roll, then spread the remaining dulce de leche and sover it with shredded coconut.