Dominican Cake (Bizcocho dominicano)
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Bapopik at AOL.COM
Fri Feb 3 02:25:45 UTC 2006
DOMINICAN CAKE--547 Google hits
BIZCOCHO DOMINICANO--398 Google hits
Don't tell anybody, but my wedding may just have Dominican cake (Buzcocho
dominicano). OED and Ben Zimmer (?) don't know what they're missing.
Dominican cake is the center of Dominican celebration. No wedding, baptism or
birthday is complete in the Dominican Republic without our delicious
traditional cake. Check our lesson that explains how to prepare a _yummy meringue_
(http://www.dominicancooking.com/archives/cookinglessons/32.htm) and another
where we show you how to prepare _the filling_
(http://www.dominicancooking.com/archives/cookinglessons/34.htm) and how to prepare the _cake_
Time: 90 Mins
Serve: 8 people
Before starting to cook: Butter up and flour a baking pan (5-inch tall by 10
inches in diameter). Heat up the oven to 350 °F.
220 grams of softened butter
1 pinch of grated lemon peel
1/2 cup of orange juice
1 cup of of pineapple jam
220 grams of all-purpose wheat flour
220 grams of sugar
2 tablespoons of vanilla
2 teaspoons of baking powder
5 egg whites (for the meringue)
1 cup of sugar (for the meringue)
Mix the flour and baking powder and sift together. Reserve.
Beat together the butter and sugar until it turns creamy and has a lighter
color (about 8 mins). One by one add the eggs and continue beating until the
egg is completely incorporated before adding each new egg. Slowly add the
orange juice, lemon peel and vanilla. Add the flour and continue beating until it
has a smooth and uniform consistency.
Pour pineapple filling in the baking pan, pour the batter. Put in the oven
until you insert a knife in the center of the cake and it comes out clean.
Let cool down to room temperature. Cut any crust that might have formed.
To make the meringue:
In a bowl beat the egg whites until it forms peaks. Slowly add the sugar
until it is completely incorporated. Spread the meringue on top and around the
_A Cross-Section of the City's Everyday People; THE VICTIMS _
By JOE SEXTON. New York Times (1857-Current file). New York, N.Y.: Dec 10,
1995. p. 50 (1 page) :
There had been a three-tiered Dominican cake.
_Pastries That Are Delicious in Any Language; New Brunswick _
New York Times (1857-Current file). New York, N.Y.: Jun 7, 1998. p. NJ14 (1
And where else can you get a large piece of moist Dominican cake filled with
fresh pineapple for just $1 or a Mexican cinnamon toast for 60 cents?
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