dominican republic cake recepies?

Answer 1

DOMINICAN "VANILLA CAKE". Here is a recipe for the Dominican National Cake. It is a local version of "Pound Cake". Typically it is split in half and filled with fresh pineapple jam and then dusted with powdered sugar or covered with Creole Meringue which can be left naturally white or given a quick browning under the flame of broiler or hand torch.

"BIZCOCHO CRIOLLA" (DOMINICAN CREOLE VANILLA CAKE)

CAKE INGREDIENTS
For 2 Cakes

1 LB. Butter
1 LB. Granulated Sugar
10 Whole eggs
1.5 lbs. Cake Flour
1/2 Oz Baking Powder
1/2 Oz Vanilla extract
1 cup Fresh Orange Juice
Dash of salt

TO PREPARE CAKE
Cream butter and sugar together for about 10 minutes at medium high speed using an electric mixer.
Add eggs 5 at a time to the above mixture and beat each addition for about 1 minute or until well incorporated.
Sift all dry ingredients together and then ADD them to the above wet ingredients. At medium speed, mix and combine for 5 minutes.
Then add the vanilla extract and the orange juice and continue to mix for about 2 more minutes.
Bake in a preheated oven at 400 degrees F. If you have a convection oven bake at 350 degrees F.


MERINGUE INGREDIENTS
5 oz whites (about 10 eggs)
10 oz powdered sugar

TO PREPARE MERINGUE
Place egg whites and powdered sugar in a very clean, greaseless and dry mixing bowl and at high speed mix for about fifteen minutes or until the whites become a stiff consistency.

NOTE:
The normal ratio of egg whites to powdered sugar, BY WEIGHT is 2 parts sugar to 1 part egg white. So, for example, if you have 5 ozs, of egg whites use 10 ozs. of powdered sugar. Medium size eggs should have about 1/2 an oz. of egg white each but it is best to weigh when using this procedure.

TO SERVE CAKE
Split cake in half and spread with the pineapple filling.
Cover cake with meringue or powdered sugar and serve.

Answer 2

Dominican cake is the center of Dominican celebration. No wedding, baptism or birthday is complete in the Dominican Republic without our delicious traditional cake.

Time: 90 Mins
Difficulty: Advanced
Serve: 8 people

Before starting to cook: Grease and flour two 1.5 -inch deep by 8 inches in diameter baking pans. Heat up the oven to 350 °F (175 °C). Mix the flour and baking powder and sift together. Put aside.

Ingredients:

* ½ lb (220 grams) of creamed butter
* 1 pinch of grated lime peel
* 1 cup of orange juice
* ½ lb (220 grams) of all-purpose flour
* ½ lb (220 grams) of sugar
* 2 tablespoons of vanilla extract
* 2 teaspoons of baking powder
* 3 eggs
~ For the meringue
* 5 egg whites
* ½ cup of sugar
* ½ cup of water
* ¼ teaspoon of salt
* ½ teaspoon of cream of tartar (optional)
~ For the filling
* 2 cups of pineapple, cut into cubes
* 1 cup of water
* ¼ cup of sugar
* ½ teaspoon of vanilla extract


Preparation:

1. To prepare the filling: Mix all the ingredients together and simmer covered over very low heat until the pineapple is tender and you obtain the consistency of marmalade. Stir often to avoid scorching. Cool to room temperature.
2. Beat together the butter and sugar until it is light and fluffy and has a very light yellow color (about 8 mins). One by one add the eggs and continue to beating well after adding each new egg. Slowly add the lime peel, vanilla and half the orange juice, while continuing beating. Add half the flour and keep whisking, add half the juice and then finally the remaining flour (all this while continuously beating) until it has a smooth and even consistency.
3. Pour half the pineapple filling on each baking pan and then pour in half the batter in each one. Bake until a knife inserted in the center comes out clean (about 30 mins). Cool down to room temperature. Cut any crust that might have formed. While the cake is baking prepare the meringue.
4. To make the meringue: Prepare the caramel by boiling half the sugar and water over very low heat until it reduces to a quarter of the original quantity. Make sure it doesn’t burn. In the meantime whisk the egg whites in a glass or stainless steel bowl until it forms peaks. Slowly add the sugar until it is completely mixed. Add the remaining ingredients while still whisking. Very slowly pour the caramel into the mixture while beating at high speed until all is well incorporated.
5. Join both cakes marmalade-side in. To decorate the cake spread the meringue on top and around the cake, add decoration according to your taste and skills.

Answer 3

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