Puerto Rico Soaking Syrup Food

PUERTO RICO SOAKING SYRUP

Steps:

• My favorite method is to poke each layer with a toothpick all over the top, then pour the syrup on top.
• In a saucepan dissolve the sugar with the water, bring to a boil, cover and remove from heat, let the syrup cool to room temperature.
• Add the 2-tablespoons of rum and stir.
• Allow it to set up well before finishing the cake- this will take about 2 hours.

BIZCOCHO MOJADITO CAKE

Steps:

• Cake:.
• Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
• Add egg yolks, incorporate one at a time. Then add in flavoring extract.
• Lower mixer speed to low and alternately add milk and flour, ending with flour.
• Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
• Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
• Soaking Syrup:.
• Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
• Almond Buttercream Frosting:.
• Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.