How To Make A Dominican Cake

Jump to recipe

How to brand Dominican cake?

Dominican Cake is the become-to block for any celebration in the Dominican Republic. Whether information technology exist a wedding, birthday, baby blessing, or anniversary an iced Dominican Cake is the all-time part of the repast!

Much similar a Yema Cake from the Philippines or a Chantilly Cake, the cake batter of a Dominican Block is buttery and fluffy. The difference is not just in the tropical filling, I have used pineapple here with a hint of lemon, but also in the whipped regal or meringue icing that covers the cake. Majestic icing is simple to color with and piece of cake to pipage if you then choose to get fancy and festive with your decorating skills. Although some choose to dust the cake with powdered sugar instead of icing, you volition find that a real Dominican will be sad to find the sugary icing missing from their cake.

Orange, guava, and even lime tin can all be substituted in the juice section, only the filling volition demand to have some actual fruit texture to it for the best outcome of the filling. If you end up using the pineapple, perhaps save some rings for decorating the height of the cake before serving for some extra flair.

See too

Dominican Block Recipe

July viii, 2016

Ingredients

• 1 pound all-purpose flour
• 2 tablespoons baking powder
• 2 cups granulated sugar
• ane pound butter
• xi large whole eggs
• iii/4 cup pineapple juice (tin use orangish in a compression)
• 1 tablespoon of vanilla excerpt
• 3 teaspoons grated lemon zest
• fourteen ounces crushed pineapple (fresh or canned)
• ¾ cup water
• ½ cup brown carbohydrate
• ane teaspoon common salt
• 1 tablespoon cornstarch
• 6 cups powdered sugar
• 1 teaspoon cream of tartar

Instructions

For the Filling:

1. In a sauce pot off the stove stir together the pineapple, h2o, brown sugar, salt, and cornstarch.
2. Place the pot onto the stove on medium-depression heat and stir until very thick and jam-like.
3. This filling can exist done up to 4 days alee and kept chilled.

For the Cake:

1. Pre-oestrus the oven to 350F.
2. Sift the flour and baking powder to aerate and remove lumps.
3. In a stand mixer foam together the butter and sugar starting on a low setting and moving it up to a faster setting until they are a very pale yellow in color and quite fluffy, nearly 8 minutes.
4. Crack 5 eggs and separate the whites from the yolks. (saving both)
5. To the mixing bowl of sweet butter add together 1 yolk or 1 tablespoon at a time while mixing on low.
6. Next, add the whole eggs one at a fourth dimension.
7. Add the vanilla and lemon zest and go along to mix the eggs into the butter for another 8 minutes.
8. Remove the mixing basin and attachments, and with a big spatula fold the sifted flour and pineapple juice into the egg and butter batter alternating a bit with each.
9. Spread cake batter into 2 greased 9-inch pans and broil for well-nigh xx minutes.
10. Test the cake with a wooden dowel or toothpick coming out clean when inserted.
11. Allow the cake cool for 1 hour before layering.
12. Place the cooled filling betwixt the ii cake rounds, pressing lightly together and chill until ready to cover in icing.

For Royal Icing:

1. Whisk on medium then increasing to high the egg whites, powdered sugar, and foam of tartar until very fluffy and pure white in color.
2. You may spread the mixture over the cake covering all sides, place in piping bags to decorate, and even add food colorings to bowls of the icing before placing in bags to decorate the cake with.

© 2023 All materials including recipes are copyrighted materials of Maggwire. Please practise not employ without a written consent.

Source: https://www.maggwire.com/dominican-cake-recipe/

Share this post