Piononos de Santa Fe (Piononos)
Piononos Aussprache: pee-oh-NO-nos
Piononos sind zarte gerollte Biskuitkuchen, gefüllt mit seidiger Konditorcreme und bestäubt mit Zimtzucker. Sie stammen aus der Stadt Santa Fe in der Nähe von Granada und sind ikonische andalusische Gebäckstücke, die nach Papst Pius IX. benannt sind. Traditionell werden sie mit Kaffee oder als Nachmittagssnack in lokalen Konditoreien und zu Hause in der gesamten Provinz Granada genossen. Der Kontrast aus weichem, feuchtem Biskuit, reicher Cremefüllung und duftendem Zimt macht sie zu einem beliebten süßen Happen.
Piononos de Santa Fe (Piononos)
Piononos
Aussprache pee-oh-NO-nos
- Für
- 6
- Vorbereitung
- 45 Min.
- Zubereitung
- 12 Min.
- Gesamt
- 57 Min.
- Schwierigkeitsgrad
- Mittel
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten verpackter Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
Pastry Cream
To Finish
Zubereitung
Preheat oven to 375°F (190°C). Line an 18x13-inch (46x33 cm) rimmed baking sheet with parchment paper and lightly grease it.
In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add half the sugar and beat until stiff and glossy.
In another bowl, beat the egg yolks with the remaining sugar and vanilla until pale and thick, about 3 minutes. Gently fold the yolk mixture into the whites.
Sift the flour and baking powder over the egg mixture and fold in carefully until just combined, keeping the batter airy. Spread evenly into the prepared pan.
Bake 10-12 minutes until the top is golden and the cake springs back when lightly touched. Immediately invert onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment and roll the cake up from a short side with the towel inside. Let cool completely.
While the cake cools, make the pastry cream. Heat the milk in a saucepan until steaming but not boiling. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk in half the hot milk, then pour the mixture back into the saucepan.
Cook over medium heat, whisking constantly, until the cream thickens and bubbles, about 2 minutes. Remove from heat, stir in vanilla and butter until smooth. Press plastic wrap directly on the surface and chill until cold.
Unroll the cooled cake, spread the pastry cream evenly over it leaving a ½-inch (1 cm) border. Roll the cake up tightly from a short side, using the towel to help guide it. Wrap in plastic and chill 30 minutes to firm.
Mix the sugar and cinnamon on a plate. Trim the ends of the cake roll for neat edges, then slice into 1-inch (2.5 cm) rounds. Roll each piece in the cinnamon sugar to coat the sides.
Serve immediately or keep chilled until ready.
Regionale Varianten
Some bakers add a thin layer of toasted ground almonds or a splash of rum to the pastry cream. In modern versions, chocolate pastry cream or fruit fillings occasionally appear, though these stray from the traditional Santa Fe recipe.
Tipps des Kochs
- The sponge is delicate; roll it while still warm to prevent cracking.
- Make the pastry cream a day ahead so it has time to chill and set properly.
- For cleaner slices, use a sharp serrated knife and wipe it clean between cuts.
Dazu servieren
Strong coffee or café con leche; sometimes paired with a glass of sweet sherry.
Vorbereiten und Aufbewahren
The cake and pastry cream can be made 1 day ahead. Assemble and coat with cinnamon sugar up to 4 hours before serving; store in the refrigerator.
