Desserts: Picarones

Ingredients

• 1 cup of self-rising flour
• 5 eggs
• 8 tablespoons of sugar
• 1 teaspoon of vanilla
• 1 cup of dulce de leche
• Sugar and water for syrup
• 1 shot of pisco
• Ground cinnamon for decoration
• Powdered sugar for decoration

Preparation

Beat the eggs until foamy. Add sugar and continue beating until it reaches the ribbon stage (when the batter forms a ribbon when lifting the whisk). Without further beating, fold in the vanilla and sifted flour. Pour the mixture into a greased and floured rectangular pan, approximately 20 x 30 cm. Bake in a moderate oven for 25 minutes or until cooked. Allow to cool slightly, then unmold onto a cooling rack to cool completely.

Syrup

Boil 1 cup of water with ½ cup of sugar for 10 minutes. Remove from heat and add the pisco. Let cool and reserve.

Assembly

Cut the cake into two layers horizontally. Soak one layer with half of the syrup and fill with dulce de leche. Cover with the other layer and soak with the remaining syrup. Sprinkle with powdered sugar mixed with cinnamon and cut into desired portions.