Best Bizcocho Philadelphia Recipes

SPANISH SPONGE CAKE (BIZCOCHO)

Steps:

• Beat the egg whites until stiff and set aside. Beat the yolks and sugar until creamy. Stir the lemon zest into the egg mixture and then fold the egg mixture into the whites. Fold in the flour using a rubber spatula. Pour the batter into a large (at least 11 inches in diameter and 2 1/2 inches deep) greased and floured cake pan. Bake in a preheated 350 degrees F oven until a toothpick inserted in the center comes out clean, about 45 minutes. Loosen the sides with a knife and invert the cake onto a wire rack to cool.

BIZCOCHOS (MEXICAN HOLIDAY COOKIES)

Steps:

• Whip lard until creamy.
• Mix wine (or fruit juice), 1 cup sugar, 1 tablespoon cinnamon and anise.
• Add this to lard.
• Mix with wooden spoon.
• Add egg yolks; mix well.
• Add sufficient flour to make a soft dough; roll out 1/2 inch thick.
• Cut in desired shapes and place on greased cookie sheet.
• Bake 15 minutes at 350 degrees.
• Check often to prevent burning.
• Mix remaining cinnamon and sugar.
• Dredge cookies in this mixture while they are still warm.

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!

BISCOCHITOS TRADITIONAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
• In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
• On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

BIZCOCHOS (MEXICAN HOLIDAY COOKIES)

Steps:

• Preheat oven to 350 degrees.
• Beat the lard until creamy.
• Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
• Add the egg yolks; mixing well.
• Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
• Bake 15 minutes; checking often to prevent burning.
• Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

BIZCOCHO PHILADELPHIA®

Steps:

• Precalienta el horno a 325°F. Bate el queso crema, la mantequilla, el azúcar granulada y la vainilla con una batidora eléctrica a velocidad media hasta mezclarlos bien.
• Incorpora, uno a uno, los huevos, batiendo bien después de cada incremento. Poco a poco, agrega la harina y el polvo para hornear, batiendo a velocidad baja hasta mezclarlos bien. Vierte la masa en un molde rectangular para hornear de 9x5 pulgadas previamente engrasado y enharinado.
• Hornea durante 1 hora y 20 minutos, o hasta que al insertar un palillo en el centro éste salga limpio. Deja enfriar durante 5 minutos; sácalo del molde. Deja que se enfríe completamente sobre una rejilla. Espolvoréalo con el azúcar en polvo.