Here in Colombia, a basic pastry dough is known as pionono, which carries flour, eggs, and sugar in equal volumes, and consists of a thin layer of sponge cake. It is filled and rolled up to form a cylinder that then decorated to improve its presentation. Based on this sponge cake, sweet, salty, and bittersweet piononos also made.
This little cake has a very particular history. This recipe is originally from Spain, traditionally made in Santa Fe. Its name was given by its creator Ceferino, in honor of Pope Pius lX (Pionono according to the pronunciation in Italiano) for having proclaimed the dogma of the Immaculate Conception.
After having launched this recipe to the market, the texture, flavor, and aroma of this sweet turned out to be a total success, so it quickly became popular among the population, and that was how that family business expanded, which has been sustained over 120 years and still retain the original recipe.
I brought this recipe thanks to my aunt, who had the opportunity to travel to Granada, Spain, a few months ago, where she had the chance to try this traditional sweet, and she was delighted. So she put herself in the task of investigating its ingredients and secrets.
Well, if you couldn’t stay there to enjoy those delicious piononos, at least you would have the opportunity to learn how to prepare them at home. And so it was, when he arrived in Colombia, he made piononos for the whole family, and let me tell you that he was right, it is an entirely delicious recipe.
I hope that all of you are encouraged to prepare it in the house since your only secret is to do it with a lot of love and affection.
Recipes recommended: Colombian arequipe or tres leches cake.
Receta original en Español
Ingredients
- For the pastry yolk:
- 4 eggs
- 50 g of sugar
- 15 g cornstarch
- 90 g of water
- For the syrup:
- 100 g of sugar
- 100 g of water
- For the cake:
- 2 eggs
- 40 g of sugar
- ½ teaspoon honey
- 40 g of flour
- Butter.
Instructions
- To prepare the egg yolk mix the eggs with the water, and the sugar with the cornstarch until there are no lumps.
- Heat the mixture in a pot over low heat until it begins to thicken and then let it boil for a few seconds. Please turn off the heat and remove it. Let stand.
- For the syrup. Mix the water with the sugar in a pot and bring it to the fire until it boils. Reserve.
- Now, for the cake, with the help of a blender,
- Beat the eggs, sugar, and honey for 7 minutes
- Then add the flour in two or three parts while mixing it with a spatula.
- Grease the baking paper with butter and spread the mixture on it. Preheat the oven to 200ºC and bake for 10 minutes.
- Remove and let cool.
- Once cold, soak in syrup and then spread with pastry yolk.
- Roll and cut into portions, make a crown with pastry yolk and then add sugar, which will caramelize. Let stand and ready to serve.
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