Do you want to learn how to prepare a pionono? We leave you the dessert recipe of the moment

A little sweet never hurts in the daily diet and, if you are a fan of piononos, sponges and lots of blancmange, La Gastronauta shows us a prescription easy to do at home.

INGREDIENTS:

• 5 eggs
• 60g white sugar
• 1 teaspoon of honey
• 1 Teaspoon vanilla extract
• 80gr. unprepared flour
• 20gr. chuño
• 1 teaspoon baking powder
• 500g of manjarblanco
• C/n powdered sugar

PREPARATION:

We start by preheating the oven to 175 ° C.

In the mixer bowl, beat five eggs until they foam and then add 60 g of white sugar and a teaspoon of honey in the form of rain.

We continue beating until it doubles its volume and turns a pale cream color to finally add the vanilla essence and once out of the mixer, with a rubber spatula and in an enveloping way, all the previously sifted dry ingredients; flour, chuño and baking powder.

We put on a rectangular baking tray that has parchment paper on the base and bake between 12 to 15 minutes or until when pricking the cake with a toothpick it comes out clean.

We remove from the oven and immediately overturn on a kitchen towel sprinkled with impalpable sugar. If we want the pionono to have a thinner cake, we can use a kitchen roller to flatten it slightly.

While still hot, we are going to roll it up with the help of the kitchen towel so that the cake keeps its shape and then it will be easier to shape it.

Once cold, we unroll and remove the kitchen towel and on the same roll we are going to put the filling of our choice. In this case we are filling it with blancmange because it is the classic thing, but let’s make sure to put a generous amount. Roll up, sprinkle with powdered sugar and it is ready to be served.