Page 107 - Slide 1

Special Pianono

Yield: 1 large pianono

For the cake mixture: For the meringue:

1 ¾ c cake flour 8 XL egg whites
1 ¼ c all purpose flour ¼ c + 2 tbsp white sugar
½ tbsp baking powder ½ tbsp cream of tartar

½ tbsp salt
1 c refined sugar For the filling:

1 c evaporated milk ½ c dulce de leche
¾ c + 2 tbsp + 2 tsp butter ½ c sugar
8 XL egg yolks ½ c butter

butter for brushing
sugar for dusting

Preheat oven to 350°F.

In a bowl, sift together cake flour, all purpose flour, sugar, baking
powder and salt. Add eggs yolks, evaporated milk, and butter. Blend

well and set aside.

In another bowl, put egg whites, cream of tartar and sugar. Beat till
medium peak. Fold in the egg mixture into the flour mixture.

Line baking pans with greased parchment paper. Put mixture and let it
rest for 10-15 minutes.

Bake for 12-15 minutes. Let it cool for 7 minutes.

In another baking pan, put a generous amount of sugar and invert the

baked pianono. Put the filling and roll gently. Brush with more butter
and top with sugar.

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