Pionono

Peruvian Manjarblanco Roll

19

San Jose Festival in Trujillo
Each year around March 19, the small beach town of Las Delicias located about 9 km (5.5 miles) south of the city of Trujillo celebrates the Feria de San José in honor of its patron Saint Joseph.

Peruvian Artisan Day
Since 2008 Peru celebrates on March 19, Saint Joseph’s Day, its nearly 73,000 in the National Artisan Register (RNA) inscribed and countless non-registered artisans and craftsmen with the Dia del Artesano Peruano, the Day of the Peruvian Artisan.

Date : Friday, 19 March 2021

Updated February 20, 2021

180 g all-purpose flour

1 teaspoon baking powder

5 eggs

3 tablespoons water

180 g sugar

1 teaspoon vanilla extract

220-240 g Manjar Blanco (for the filling)

Preheat oven to 180°C.
Line a jelly roll pan or large baking tray with parchment paper.
Sift flour and baking powder together and set aside.
Separate the eggs.
In a mixing bowl beat the egg whites together with the water until stiff.
Then gradually add the sugar and whisk until the sugar is completely dissolved.
Add the egg yolks and the vanilla extract. Beat until foamy.
Gently fold in the flour-baking powder mixture.
Spread the batter evenly on the jelly roll pan or large baking tray.
Bake cake until it is golden brown and just starts to spring back to your touch, about 8-10 minutes.
Don't bake to long as the cake will break when rolling!
In the meantime prepare a clean dish cloth (or piece of parchment paper).
Once the cake is ready, remove from oven and immediately turn out onto the prepared dish cloth.
Quickly remove parchment paper used for baking, trim the edges and carefully roll up the cake. Let cool completely.
Carefully unroll the cake and spread evenly with manjar blanco.
Roll cake again and sprinkle with icing sugar.