Pio nono with manjar blanco

Yield: 4 servings

Measure Ingredient
5 \N Eggs
⅔ cup Sugar
½ cup Sifted cake flour
¼ teaspoon Coarse salt
3 tablespoons Unsalted butter; melted
1 teaspoon Vanilla
\N \N Powdered sugar; to coat waxed paper
\N \N Manjar Blanco (Milk Pudding); see * Note
\N \N Raspberry sauce; optional

* Note: See the "Manjar Blanco (Milk Pudding)" recipe which is included in this collection.

Line a jellyroll pan with parchment paper and set aside. Preheat an oven to 350 degrees. Whisk together eggs and sugar and place in the top of a double-boiler set over medium-high heat. Beat until mixture is hot (about 140 degrees). Remove from the heat and continue beating until mixture holds a limp peak. Sift together flour and salt and fold into egg mixture. Fold in butter a tablespoon at a time. Gently stir in vanilla. Pour batter into prepared pan, spreading out as necessary to create an even surface. Bake for 13 to 15 minutes. Meanwhile, prepare a rectangle of waxed or parchment paper that is the same size as the pan, and cover the paper with powdered sugar. Remove pan from oven and immediately invert cake onto prepared paper. Remove parchment paper and trim cake to smooth sides. Let cake cool completely, then spread with Manjar Blanco (Milk Pudding). Roll cake and sprinkle the outside with powdered sugar. To serve, slice cake to form spirals. Serve with raspberry sauce if desired. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6360 broadcast 01-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-04-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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