Dominican Cake (Bizcocho dominicano)

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DOMINICAN CAKE--547 Google hits
BIZCOCHO DOMINICANO--398 Google hits
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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.
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_http://www.dominicancooking.com/recipes/desserts/dominicancake.htm_ 
(http://www.dominicancooking.com/recipes/desserts/dominicancake.htm) 
 
Bizcocho dominicano 
(Dominican cake) 
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_ 
(http://www.dominicancooking.com/archives/cookinglessons/35.htm) . 
Time: 90 Mins 
Difficulty: Advanced 
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. 
Ingredients: 
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 
3 eggs 
5 egg whites (for the meringue) 
1 cup of sugar (for the meringue) 
Preparation: 
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  
cake. 
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_A  Cross-Section of the City's Everyday People; THE VICTIMS _ 
(http://proquest.umi.com/pqdweb?index=0&did=116826433&SrchMode=1&sid=2&Fmt=10&VInst=PROD&VTyp
e=PQD&RQT=309&VName=HNP&TS=1138932962&clientId=65882) 
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. 
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_Pastries  That Are Delicious in Any Language; New Brunswick _ 
(http://proquest.umi.com/pqdweb?index=1&did=116621089&SrchMode=1&sid=2&Fmt=10&VInst=PROD&VTyp
e=PQD&RQT=309&VName=HNP&TS=1138933087&clientId=65882) 
New  York Times (1857-Current file). New York, N.Y.: Jun 7, 1998. p. NJ14 (1  
page) : 
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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