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Beat the egg yolk mixture with the flour and sugar until smooth.
Grease the baking dish with butter. The mold should be large and the layer of dough rolled out should be thin.
Pour the mixture made so far into the baking dish.
Preheat the oven to 180 degrees Celsius.
Bake the mixture for 15 minutes. Do not let it dry out, otherwise it will not be possible to roll it later.
Unmold without breaking the mixture and place the cake on a damp cloth.
Spread the dulce de leche on top.
Roll the mixture using the damp cloth. Let it reach room temperature.
Remove the cloth when the mixture is at room temperature.
Sprinkle the pionono with icing sugar.
