Torta vertical de pionono | #EscuelaDeCocina

Ingredients 6 eggs 60 g sugar Vanilla essence 30 g honey 60 g flour 600 g dulce de leche Sprinkles as needed Roller Cake: Grease a baking sheet, line it with parchment paper. Grease and flour again. Store in the refrigerator. Beat the eggs with the sugar and vanilla essence, halfway through the batter, then add the honey and continue beating until stiff peaks form. Gently add the previously sifted dry ingredients to our mixer and finally speed up the beater to finish beating. Place in a greased and floured 25x35 baking sheet. Bake in a 200°C oven (high) for 9 to 10 minutes. Assembly Cut the sponge cake into strips, spread with dulce de leche or your desired filling, and join them lengthwise. The number of strips will give the diameter of your cake. Once ready, cover with dulce de leche and finish with colored sprinkles. TIPS For each egg, use 10 grams of flour and 10 grams of sugar. To make a roll, use 20 grams of flour and 20 grams of sugar for each egg. For a chocolate-like preparation, replace 10% of the flour with unsweetened cocoa powder.