For the elaboration of the pionono We need three elements: sponge cake to fill, pastry yolk and drizzle syrup. All of them separately are easy to prepare, like the pionono, but that does not mean that it is a bit laborious and that we need to spend a little more time than usual.
pastry yolk
We weigh the eggs, without shell, and we prepare the same weight of sugar. We mix well the solid ingredients, on the one hand, and the liquids, on the other. We put everything together and beat well cold with a few rods until the cornmeal does not make lumps.
Heat the mixture in a saucepan over low heat, stirring occasionally to that the egg does not form lumps. When the mixture begins to thicken, stir vigorously, let it boil and remove from heat. Let cool before transferring to a pastry bag.
Syrup
Mix the water with the sugar in a saucepan and heat until it boils. we cook over low heat for five minutes. Remove from heat and let cool before using to coat the cake.
Biscuit
Line a baking tray with parchment paper and grease it with a pinch of butter. Sift the two flours (wheat and corn) into a large bowl. Separate the yolks from the whites and reserve the whites to mount them with the sugar. Add the yolks to the sifted flour together with the milk. Stir with a few rods until homogenized.
We mount the whites in another bowl and, when they are foamy, add the sugar by spoonfuls, little by little. We beat until it makes hard peaks. Then add the egg yolk mixture, mixing well with a spatula and soft and enveloping movements from bottom to top so you don’t lose the air incorporated with the shake.
Pour the mixture on the baking paper and spread it over the entire surface, making sure that it is of equal thickness. Bake the cake in a preheated oven at 180ºC for about 10 minutes or until it starts to turn golden. Remove from the oven, transfer to a wire rack and let cool for a few minutes before cutting the edges to even out.
Mounting
With a brush we penetrate the cake with the syrup, we cover the entire surface with a layer of pastry yolk, leaving a small margin without cream on one of the long sides, and sprinkle with ground cinnamon (to taste). Roll up the filled cake on the long side, using the paper as we remove it.
Cut the roll into six equal portions with the help of a very sharp knife or a metallic thread. We crown each pionono with a portion of pastry yolk, using the excess that we have in our sleeve, sprinkle with sugar and toast with the help of a torch or placing them under the grill for a couple of minutes. We serve immediately or store in the fridge until serving time (preferably on the day).