Piononos de Santa Fe
Small cakes of rolled sponge soaked in syrup, filled with custard and topped with toasted custard. They were born in Santa Fe, on the outskirts of Granada, and dedicated to Pope Pius IX.
Ingredients
- For the sponge: 4 eggs, 100 g sugar, 100 g flour
- For the syrup: 200 ml water, 100 g sugar, 1 dash of rum or liqueur and cinnamon
- For the custard: 500 ml milk, 4 yolks, 100 g sugar, 40 g cornflour, lemon peel
- Sugar for caramelising
How to make it at home
- Whisk the eggs with the sugar until tripled in volume, fold in the sifted flour and spread in a thin layer on a lined tray. Bake for 8 minutes at 200 °C.
- Make the syrup by boiling the water and sugar with the cinnamon for 5 minutes; add the liqueur off the heat.
- For the custard, heat the milk with the lemon, mix it with the yolks, sugar and cornflour and thicken over a low heat, stirring constantly.
- Soak the sponge with the syrup, spread a thin layer of custard and roll it up tightly. Cut into pieces about 4 cm long and stand them upright.
- Top each one with a spoonful of custard, sprinkle with sugar and caramelise with a blowtorch.
The trick: Roll the sponge while it’s still warm and let it cool rolled up: that way it won’t crack.