BIZCOCHO DOMINICANO RECIPES

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BIZCOCHO DOMINICANO (DOMINICAN CAKE) RECIPE - FOOD.COM



Bizcocho Dominicano (Dominican Cake) Recipe - Food.com image

Tropical pound cake with pineapple. Posted for ZWT, untried by me. Adapted from the May/June 09 Hannaford fresh magazine. NOTE: don't preheat the oven -- this cake is supposed to go into a cold oven! Cook time includes cooling times for both cake and filling.

Total Time 4 hours 55 minutes

Prep Time 25 minutes

Cook Time 4 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 15

1 (18 ounce) container fresh pineapple rings, drained and sliced into 1-inch pieces
3/4 cup water
1 cup sugar
1/2 teaspoon pure vanilla extract
1 cup unsalted butter, softened
3 cups sugar
6 eggs, at room temp (see note below)
1 teaspoon pure vanilla extract
1/2 cup orange juice
1 tablespoon grated orange zest
3/4 teaspoon salt
3 cups sifted cake flour
1 cup heavy cream
powdered sugar, for dusting
pineapple rings (optional, for garnish) or chopped pineapple (optional, for garnish)

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.

Nutrition Facts : Calories 649.7, FatContent 25.4, SaturatedFatContent 15.1, CholesterolContent 160.8, SodiumContent 192.8, CarbohydrateContent 101, FiberContent 1.2, SugarContent 71.9, ProteinContent 6.8

BIZCOCHO DOMINICANO (DOMINICAN CAKE) RECIPE | SIDECHEF



Bizcocho Dominicano (Dominican Cake) Recipe | SideChef image

The best authentic Dominican cake!

Provided by In the Kitchen with Jonny

Categories     Pescatarian    Vegetarian    Baked Goods    Baking    Kid-Friendly    Make Ahead    Shellfish-Free    Weekend Project    Soy-Free    Entertaining    Easter    Stand Mixer    Oven    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Tomato-Free

Total Time 3600S

Yield 8

Number Of Ingredients 16

1 cup Butter
1 2/3 cup Granulated Sugar
3 Egg
3 Egg
1/2 Lime
1/4 cup Orange Juice
1 tablespoon Dominican White Vanilla Extract
2 cup All-Purpose Flour
3 teaspoon Baking Powder
1/4 teaspoon Salt
1 cup Evaporated Milk
1 1/2 cup Granulated Sugar
1/2 cup Water
1 Egg
1 teaspoon Dominican White Vanilla Extract
to taste Guava Paste

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 92 calories, ProteinContent 1.3 g, FatContent 3.8 g, CarbohydrateContent 13.2 g, SugarContent 10.4 g, SodiumContent 39.8 mg, SaturatedFatContent 2.2 g, CholesterolContent 28.6 mg, TransFatContent 0.0 g, FiberContent 0.1 g, UnsaturatedFatContent 1.3 g

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