Hi everyone! I'm sorry that my blog is entirely in Spanish. The reason for this is that there are soooo many blogs and information on cakes and decorating in English, I felt there was a void for the Spanish speaking community. This blog are for the rookies that wish to learn on how to make the Dominican cake, but can't get the right information and tips. Thank you for your e-mails and calls!
Of course- the only reason you are in my blog is because you NEED and WANT that Dominican cake recipe!!! So here it is:
DOMINICAN CAKE
Ingredients:
4 sticks of salted butter (Hotel Bar)
2 cups of granulated sugar (Dominoes)
12 eggs (6 yolks/ 6 whole eggs)
3 cups of All-purpose flour (Pillsbury, all purpose, bleached and enriched)
2 tablespoons of baking powder (Davis Baking Powder, double acting)
1 cup of pineapple juice (Dole 100%)
1 tablespoon of vanilla extract
1 tablespoon of lemon zest
Preparation:
Before you start it is very important that the following steps are done:
- The butter needs to be at room temperature
- Measure the sugar
- Separate 6 eggs (save egg white for the "Suspiro" Meringue)
- Sift the flour and mearure
- Measure the baking powder and sift
- Measure the juice
- Measure the vanilla extract
- Prepare two baking pans 10x2 with PAM baking Spray for baking or grease and flour the bottom of the pans
- Preheat oven to 350F
Cream the butter on speed 2 (with paddle attachment), add the sugar and increase the speed to 4. Let it cream until the mixture is light and creamy. Start adding the 6 egg yolks, one by one until each yolk disappear. Then add the 6 whole eggs one by one. Include the vanilla an let beat for 12 minutes.
When the 12 minute are up-lower the speed to stir. Alternately, add the flour and liquid mixture in three turns, starting and ending with the flour. Do not over beat at this point, just enough to combine the batter (about 10 seconds). Also add the lemon zest in the last 10 seconds.
Divide the batter into the two prepared pans and take to the oven for about 35 to 45 minutes or until a knife inserted in the center comes out clean.
Tips:
- The Original recipe calls for 4 cups of flour, but I prefer only using 3 cups to obtain a lighter cake. (Try it both ways and see what works for you best).
- You can use 100% pineapple juice, 100% orange juice or milk.
- I mention the brand I use so this way a rookie will be able to know exactly what to purchase. But you can always try the recipe with other brands. Now, I do always recommend to first try it out exactly like I call for before adventuring out with other brands.
- Once your cake is out of the oven- cooled for 10 minutes and then wrap with plastic. This helps the cake stay moist and juicy.
- We never freeze or refrigerate Dominican cake. But you can bake it 2 days ahead and keep it wrap in a cooled room.
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Our cakes are iced with Meringue which we call Suspiro. Here is the recipe:
SUSPIRO (Meringue for the Dominican Cake)
Ingredients:
(Step A)
2 1/2 cups of granulated sugar
water (about 1 cup)
1/4 teaspoon of Cream of tartar (McCormick)
lemon peel
(Step B)
1 cup of egg whites
2 tablespoons of granulated sugar
1 tablespoon of vanilla extract
Preparation:
In a pot with handle- put the sugar wet with a little bit of water, the cream of tartar and lemon peel to cook over the stove. Stir with wooded spoon. When it start to boil, start beating the egg whites in your Kitchen Aid with the whip attachment. Add the 2 tablespoons of sugar to the egg whites. When the syrup start to make bubbles, take the lemon peel out and slowly pour it to the egg whites (already whipped) in a thin stream while the machine is beating. Now let the egg whites cooled before adding the vanilla.
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The most popular filling for the Dominican cake is pineapple, but we sometimes also ask for Guava, Strawberry and Dulce de leche. Here are the recipes for those:
Pineapple Filling
1 cup of pineapple in a can (Dole Crushed Pineapple
)
1/2 cup of pineapple juice (Dole 100%)
1 cup of granulated sugar
In a blender, blend the pineapple with the juice just a little bit. Then put this blend with sugar in a pot to cook over the stove until the point of a jam consistency.
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Guava Filling
1 cup Of Guava Paste (Goya)
1 cup of water
Sugar to your taste
Put all ingredients in a pot and take to the stove to cook. Stir until a point of spreadable consistency.
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Strawberry Filling
1 cup of Fresh Strawberries
1 cup of Fruit Punch
1 cinnamon stick
Sugar to your taste
Blend the strawberries with the fruit punch and put it in a pot to cook over the stove with the rest of the ingredients until it has a jam consistency.
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Dulce de Leche
2 cans (or more) of Condensed Milk
Put these cans in a large pot with water that cover the cans completely. Take it to the stove and let it boil for 2 hours. Let it cool, open and use as fillings for your cake.
El bizcocho Dominicano y su decoracion by Cindy E. Rodriguez is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
