Ingredients
Vanilla cake (pionono)
- 4 egg whites
- 1/2 teaspoon baking powder
- sweetener to taste
- 4 egg yolks
- 1 teaspoon Vanilla
- 3 teaspoons superfine wheat flour
- 1 / 4 cup of coffee with sweetener to wet pionono
Filling
- 2 cups ricotta descrenada
- sweetener to taste
- Instant coffee 2cdtas
- vanilla
- 1 / 4 cup skim milk
- 2 egg whites
Preparation
Pionono
Whip up some egg whites and then add the baking powder. Continue beating with electric mixer until firm.
Add yolks one at a time, always mixing. Then add the sweetener and vanilla. Remove from mixer and add flour little by little.
Pour the mixture over a baking sheet lined with white paper or sulphite bakery oven and carry something heavy, for 8 minutes or until just cooked. Remove from oven and immediately remove the paper. Pionono Cut in half and moisten with sweet coffee.
Fill.
Pass the ricotta through a food processor, sweetener, coffee, vanilla and skim milk. Remove and put in a bowl. Besides beating the egg whites and add to mixture.
Fill with the cream of the part of pionono, and cover with the other half. If you want you can reserve a little of the stuffing and use to decorate. Sprinkle the surface with 1 / 4 cup chopped walnuts.
