• Cake Base
    • 100 grams Egg Yolk
    • 30 grams Sugar
    • 20 milliliters ARLA UHT Full Cream Milk
    • 50 grams LURPAK Soft Butter Blend
    • 5 grams Salt
    • 5 grams Baking Powder
    • 65 grams Cake Flour
    • 175 grams Egg Whites
    • 30 grams Sugar

  • Cake Filling
    • 250 grams LURPAK Soft Butter Blend
    • 300 grams Dulce de Leche

  • Cake Topping
    • 80 grams Muscovado Sugar
    • 60 grams Granulated Sugar
    • 100 grams Coco Sugar
    • 50 grams LURPAK Soft Butter Blend


  1. In a bowl, mix egg yolk and sugar until pale in colour.
  2. Add in ARLA UHT Full Cream Milk, LURPAK Soft Butter Blend, salt, baking powder, cake flour and mix until fully incorporated then set aside for later.
  3. In a mixer fitted with a whisk attachment, whip the egg whites until foamy.
  4. Gradually add the sugar and continue whipping until it reach medium peaks.
  5. Gently fold the egg whites to the yolk mixture.
  6. Transfer your mixture to your baking tray, greased and lined with parchment baking paper.
  7. Preheat your oven to 160°C.
  8. Bake for 15-20 minutes.
  9. Once done, let your freshly baked pianono cool down for about 13 minutes.
  10. For the filling, whip your LURPAK Soft Butter Blend and Dulce de leche until it turns pale in color, spreadable consistency, and fully incorporated.
  11. Once your pianono cooled down, transfer it to another parchment paper.
  12. Spread your filling to one side of your pianono.
  13. Roll your pianono guided by the parchment paper.
  14. Chill for about 30 minutes to 1 hour.
  15. Coat the outside layer of your pianono with LURPAK Soft Butter Blend.
  16. Sprinkle with sugar mixture consisting of muscovado sugar, granulated sugar, and coco sugar.