Bizcocho Dominicano- Dominican Republic #24

Bizcocho Dominicano- Dominican Republic-#24

Bizcocho is the center of every Dominican celebration, weddings, birthdays, baptisms, etc...

First make the filling (can be made the day before):

2 c. cubed pineapple
1/2 c. sugar
1 c. water (plus more as needed)
1 tsp. vanilla extract

1. In a saucepan, combine all of the ingredients.
2. Simmer, covered, over low heat until the pineapple is tender and the consistency of marmalade, about 1 hour.
3. Stir often to avoid scorching and add water as necessary.
4. Remove from heat and cool.

Cake:

1-1/2 c. flour

2 tsp. baking powder

2 sticks butter (room temperature)

1 c. sugar

pinch of lime zest

1 c. orange juice (room temperature)

3 eggs (room temperature)

2 tsp. vanilla extract

1. Grease and flour 2- 8" round pans.
2. Preheat oven 350F
3. In a bowl, sift together flour and baking powder.
4. Using an electric mixer beat butter and sugar until light and fluffy. About 4 minutes.
5. Add eggs, one at a time.
6. Add zest and vanilla.
7. Add 1/3 of the orange juice, mix well.
8. Add 1/3 of the flour, mix well. Repeat this until all the juice and flour have been added.
9. Pour equal amounts of pineapple filling into each pan.
10. Pour equal amounts the batter over the pineapple in each pan.
11. Bake 30 minutes or until firm in the center.
12. Cool completely.

Meringue frosting:

5 egg whites (room temperature)

1 c. confectioners' sugar, sifted

pinch of salt

1/4 tsp. cream of tartar

1 c. sugar

1/2 c. water

1. Using electric mixer, whisk egg whites until soft peaks form.
2. Slowly whisk confectioners' sugar into egg whites until soft peaks form.
3. Add salt and cream of tartar. Continue whisking.
4. In a saucepan, bring sugar and water to a boil gradually, over low heat. If using a candy thermometer it should read 235F.
5. Very slowly pour the hot sugar water into the egg whites while beating at a high speed until well mixed.
6. Stack cakes on top of each other with pineapple sides together.
7. Spread meringue over cake.

Results: 

This is a very moist, buttery cake. The filling took longer than an hour. It was more like 2. After about 1-1/2 hours I took the cover off and increased the heat. That worked. The cake is yummy. The pineapple filling makes it very moist. Some of the pineapple didn't come out of the pan when I flipped it over. I had to scrap some out. When the cake is together no will ever know it's a bit messy. The meringue is more like marshmallow fluff. It's really quite good. I added rose food coloring paste to part of the meringue. It makes the cake look a bit more festive.

Bottom Line: 

Another keeper. Everyone really enjoyed it, even though the marshmallow meringue is messy, it's really good.