Piononos, the famous Granada signature cake created by pastry chef Seferino Isla Gonzalez, bears the name of Pope Pius IX. A delicate dessert is good with a cup of hot coffee or freshly squeezed orange juice.
Pick your recipe
You will need
- For biscuit:
- - 3 eggs;
- - 90 g of sugar;
- - salt
- - 60 g of flour;
- - 30 g of starch;
- For syrup:
- - 100 g of sugar;
- - 90 ml of water;
- - 10 ml of rum essence;
- For cream:
- - 700 ml of milk;
- - 1 lemon;
- - 6 egg yolks;
- - 150 g of sugar;
- - 90 g flour;
Instruction manual
1
Prepare the syrup. Pour water into a small saucepan, add sugar and rum essence. Stir and boil over low heat for 8 minutes, stirring occasionally. Then remove from the heat, cool the syrup.
2
Make a cream. Mix the yolks with sugar, add 50 ml of milk and mix well. Introduce portionwise flour, mixing until a homogeneous mass is formed. In a pan with 650 ml of milk, add the peel thinly cut from a lemon, bring to a boil.
3
Carefully pour 1/3 of the hot milk into the egg and flour mixture, constantly stirring with a whisk. Then mix the resulting mass with the remaining milk. Boil over low heat, stirring occasionally, until thickened and a gentle cream forms. Pour the cream into a bowl, cover with cling film and cool to room temperature.
4
Make a biscuit. Beat with a mixer the eggs with sugar and a pinch of salt at an average speed of 6-7 minutes. Add gradually sifted flour with starch, mix gently with a spatula with movements from the bottom up and in a circle.
5
Pour the dough onto a 25 * 35 cm baking sheet covered with parchment paper. Bake at 170 ° C for about 8-10 minutes. Turn the finished biscuit onto a clean towel or sheet of parchment. Cool to room temperature.
6
Collect the cake. Cut the biscuit into two equal parts and soak in syrup. Distribute the cream throughout the cake, stepping back from the edge of 2 cm. Roll with a plastic wrap in a very tight roll and wrap it like a candy. Place for 1.5 hours in the freezer. Thus, do the second half of the biscuit.
7
Cover the remaining cream tightly and refrigerate. Gently cut the cooled rolls into six identical cakes. You should get 12 cakes. Decorate the cakes with a syringe "hat" from the cream. Cool the cakes well and enjoy the gentle pleasant taste.