Mar 13, 2011

Dominican Cake II

There are different recipes on how to make a Dominican cake. I personally have a few recipes that I use depending on what mood I’m in. The recipe that I’m using for this cake is the recipe I learned many years ago. This recipe takes me a little longer to make but since I’ve done it so many times, I could do it with “my eyes closed.”

It is good practice to learn more than one way how to make a cake or cooking.  Always test the method or way that works best for you. Sometimes what works for one does not work for another.

The first thing I do is pre-heat my oven to 350 degrees F. Then gather a place all the ingredients that I use on my counter.

The following is a recipe for three pounds of Dominican cake.  The cake that you see in this picture is a 2 ½  pounds of cake.   Adjust the recipe to the desired size of your cake

1 pound sugar
1 pound unsalted butter or low-salt (room temperature)
12 eggs separated, use only the yolks (room temperature).(Separate all the eggs, place 4 egg whites in a plastic container, keep the 8 remaining whites to use later for the frosting).
1 pound all-purpose flour with 1 tablespoon baking powder (sifted)
 8 oz. of liquid (milk, juice or water) with 1 teaspoon vanilla with Dominican and mix.
4 egg whites (beaten until stiff)
Zest of one lime

  • Preheat the oven to 350 degrees F. 
  • Grease and flour banking pans
  • Cream butter and sugar on medium speed, until it turns white. 
  • Add the 12 egg yolks; one by one (reserving whites) 
  • Then gradually add the flour, baking powder, and liquid alternating both at low speed. Mix well. Turn off the machine. 
  • Fold in four beaten egg whites until stiff and mix well by hand (do not use the mixer as we don’t want to blend but mix). 
  • Finally add the lemon zest and mix well. 
  • Fill your pans no more than half. 
  • Bake for 35-45 minutes, or until you insert a toothpick and it comes out clean. 
If your pan is too large, you can put a flower nail in the middle of the pan after pouring in the dough. What this does is that while the nail is heated, it helps cook the center of cake. When you flip the mold, the nail will stay with the head up and you will be able to pull it out.

Pineapple Filling

1 can of crushed pineapple (20 oz.)
1/2 pound of granulated sugar

For every can of pineapple 20 oz. use ½ pound of sugar.

In a saucepan bring pineapple and sugar over high heat to a boiling, then reduce heat and let cook until the pineapple is golden brown.

For  Frosting
2 cups granulated sugar
½ cup water
Drops of lemon juice
1 tbsp. Karol syrup (optional)

1 cup of egg whites
1 tablespoon granulated sugar
1 teaspoon vanilla
¼  teaspoon cream of tartar

  1. Put in mixer bowl 1 cup of egg whites, one tablespoon of granulated sugar, vanilla, and cream of tartar. Leave it there. Do not turn on the mixer yet. 
  2. In a saucepan combine sugar, water, Karol syrup and lemon.  Stir until all ingredients are well combined.  Place saucepan on the stove and bring to a boiling at medium heat.
  3. Insert a candy thermometer to indicate when the mixture is at soft-ball point. When the thermometer is reaching the point of 220 degrees, start your mixer and beat the egg whites with the sugar and vanilla. 
  4. When the thermometer reaches 230-240 degrees, add the syrup slowly while beating the egg whites mixture. Let it beat until the bowls cools.
A soft-ball point means that when you take a little bit of syrup on a plate with water, you will notice that the syrup becomes a soft ball.

Another method to test is, to put a spoon the syrup and pull the spoon off.  If it looks like a thread, then the syrup is ready.