BIZCOCHO DOMINICANO (DOMINICAN CAKE)
The best authentic Dominican cake!
Provided by In the Kitchen with Jonny
Categories Vegetarian Pescatarian Baked Goods Baking Kid-Friendly Make Ahead Shellfish-Free Weekend Project Soy-Free Easter Entertaining Stand Mixer Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven Stove
Time 1h
Yield 8
Number Of Ingredients 16
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!
Nutrition Facts : Calories 93 calories, Protein 1.4 g, Fat 3.8 g, Carbohydrate 13.5 g, Sugar 10.4 g, Sodium 39.9 mg, SaturatedFat 2.2 g, Cholesterol 28.6 mg, TransFat 0.0 g, Fiber 0.1 g, UnsaturatedFat 1.3 g
BIZCOCHO DE CHOCOLATE
This is the Mexican version of the flourless chocolate cake. The under-lying note of cinnamon and orange pairs perfectly with the sweet unctuousness of the chocolate glaze. Cooking time includes cooling the cake, but not bringing your eggs to room temperature.
Provided by Chef Kate
Categories Dessert
Time 2h50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Line an 8" square baking pan with parchment.
- Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
- In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
- Fold in the nut mixture; the batter will be very thick.
- In another large bowl, beat the egg whites and the salt until frothy.
- Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
- Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
- To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
- Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
- Cool for 15 minutes, or until the glaze is lukewarm.
- Pour over the cake, letting it drip down the sides.
BIZCOCHO MOJADITO CAKE
This is a dense cake which is very buttery and a lovely almond flavor. Especially good with frosting and can support fondant. I use Marshmallow Fondant which you can make at home and tastes superior to the pre-made fondant. I'm listing the ingredients for the almond buttercream frosting, however I personally prefer to still use Buttercream Icing I recipe, which is my favorite. I have made the soaking syrup without the Brandy when I made this cake for my daughter's birthday and it was still delicious. ***Just a few thoughts on ingredients: I personally feel if I'm making from scratch to buy a good quality extract, I use a Bourbon Vanilla from Madagascar and only use Pure Almond Extract. Be advised that Almond Extract is a strong flavor, so use less if you prefer or halve it with Vanilla extract. I also never use butter with salt in it. Look for unsalted butter or sweet cream butter. I would prefer to control the amount of salt in my recipes. Happy Baking!
Provided by chefRD
Categories Dessert
Time 1h10m
Yield 2 cake layers, 10-14 serving(s)
Number Of Ingredients 15
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.
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