Bizcocho Dominicano Recipe Dominican Cake Food

BIZCOCHO DOMINICANO (DOMINICAN CAKE)

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line the bottom of two 9-inch cake pans with parchment paper.
• Beat together Butter (1 cup) and Granulated Sugar (1 2/3 cup) until mixture is light and fluffy, about 5-8 minutes.
• Add the Egg (3) and additional yolks of the Egg (3) one by one and continue beating until each is well incorporated into the mixture before adding the next. Save the egg whites for the meringue later.
• Add the Zest of the Lime (1/2), Orange Juice (1/4 cup), and Dominican White Vanilla Extract (1 tablespoon). Mix until well-combined.
• Sift All-Purpose Flour (2 cup), Baking Powder (3 teaspoon), and Salt (1/4 teaspoon) together.
• Continue mixing on low while adding the dried ingredients and the Evaporated Milk (1 cup). Mix until the batter is smooth, but make sure not to over mix. Use your spatula to make sure there are no lumps.
• Divide the batter evenly into the cake pans. Smooth the tops.
• Bake for 25-30 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool down cakes to room temperature before removing from the pan.
• In a sauce pan over medium high heat, mix Granulated Sugar (1 1/2 cup) and Water (1/2 cup). Stir until the sugar dissolves.
• Bring heat to medium and simmer until it reaches 235 degrees F (112 degrees C). If you do not have a thermometer, simmer until the mixture is at a soft boil. This usually takes about 10 minutes. The mixture should be thick and still light in color.
• Using the wire whisk attachment, beat 4 egg whites (use the three reserved egg whites and an additional egg white from Egg (1)) until their volume has doubled, about 3 minutes.
• Slowly add the sugar and water syrup while mixing on high, and mix until stiff peaks form.
• Add Dominican White Vanilla Extract (1 teaspoon) and mix to combine.
• Level out the cakes if necessary. Use the bottom of the cake as the top.
• Pipe the meringue in a circle around the edge of the cake.
• Spread the Guava Paste (to taste) over top. Stack the other cake.
• To decorate the cake, spread the meringue on top and around the cake, leave a little bit of white meringue to color if you want. Decorate according to your taste and abilities.
• Serve and enjoy!

BIZCOCHO DOMINICANO (DOMINICAN CAKE)

Steps:

• FILLING:.
• Combine all the filling ingredients in a medium saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Continue cooking, stirring frequently, until pineapple is tender and mixture becomes thick and jammy (this will take about 1 hour). Drain off any excess liquid and set mixture aside to cool to room temperature This part can be done up to 3 days ahead, just store filling in fridge until ready to use.
• CAKE:.
• Spray a 9 or 10" Bundt pan with Baker's Joy (or any cooking spray with flour in it).
• Cream butter and sugar in a large mixing bowl with an electric mixer for about 5 minutes, or until the mixture is pale and fluffy. Add the room temp eggs one at a time, mixing well after each addition. Beat in vanilla, orange juice and orange zest.
• Reduce mixer speed to low. Add the salt and half the flour and mix well. Scrape the sides of the bowl, add the cream, and mix well again. Add the rest of the flour and mix well. Beat this mixture for 5 minutes on medium-high speed.
• Spread 2/3 of the cake batter evenly in the prepared pan. Spoon the cooled pineapple filling on top of the batter, making sure that no fruit touches either the outer or inner edges of the pan (you want the filling to be totally enclosed within the cake and not visible from the outside once the cake is baked). Spread the remaining cake batter over the fruit layer, taking care not to disturb the ring of filling as much as possible.
• Place pan on the middle rack of a cold oven, then turn oven on to 350 deg. F. Bake for about 1 hour, or until cake is golden brown and a tester comes out with only a few dry crumbs.
• Cool cake in the pan for about 30 minutes. Gently loosen cake from sides of pan with a thin knife, then invert it onto a wire rack to cool. If any of the filling has sunk and fallen out of the top of the cake, arrange this over the top of the cake.
• Allow cake to cool completely (approx. 2 hours). Dust with powdered sugar immediately before serving. Slice and serve with the chopped pineapple or pineapple rings, if desired.
• Note about eggs: if you don't have time to wait for the eggs to come to room temp on their own, place them in a medium bowl and cover with very warm water. Allow them to sit in the water for about 5 to 10 minutes before using.

DOMINICAN CAKE (BIZCOCHO DOMINICANO)

Steps:

• In a saucepan, combine all of the ingredients, simmer, covered, over very low heat until the pineapple is tender and the consistency of marmalade, at least 1 hour. Stir often to avoid scorching and add water as necessary. Remove from the heat and let cool to room temperature. Set aside.
• Grease and flour two 8-inch round baking pans. Preheat the oven to 350 degrees.
• In a bowl, sift together the flour and baking powder and mix well. Set aside. Let all of the ingredients come to room temperature. Using an electric mixer, beat together the margarine, butter, and sugar on medium speed until it is light and fluffy and has a very light yellow color, about 4 minutes.*
• One by one, add the eggs and continue beating for about 1 minute after adding each egg. Slowly add the lime zest and vanilla extract. Add 1/3 of the juice, and when it is well mixed, add 1/3 of the flour. Repeat adding the flour and juice in thirds and keep whisking until all is well-mixed before adding the next third.
• As soon as you've stopped mixing the last batch of flour, turn off the mixer. You should have a fluffy batter with a smooth and even consistency. Pour ½ of the pineapple filling into each baking pan. (Make sure not to disturb the layer of butter and flour at the bottom of each pan.) Pour in ½ the batter in each one. Bake until a knife inserted in the center comes out clean, about 30 minutes. Let cool to room temperature.
• Using an electric mixer, whisk the egg whites in a glass or stainless steel bowl until it forms soft peaks. Slowly whisk in the powdered sugar until it forms stiff peaks.** Add the salt and cream of tartar while still whisking.
• In a small saucepan, bring the sugar and water to a boil gradually over very low heat. If you have a candy thermometer (highly recommended) boil until the caramel has reached 235 degrees. (If you don't have a candy thermometer, boil until the caramel is thick but still transparent - it must not burn.) Very slowly pour the caramel into the egg white mixture while beating at high speed until well mixed.
• Cut the crust from the cake. Join both cakes filling-side in. Spread the meringue over the cake using a cake spatula.