Description
Bizcocho Dominicano, or Dominican Cake, is a beloved traditional dessert featuring a moist and fluffy butter cake infused with citrus zest and vanilla. It’s layered and topped with a luscious guava paste filling and a fluffy, sweet meringue made from a cooked sugar syrup. Perfect for celebrations or any special occasion, this cake combines vibrant tropical flavors with a light, delicate texture.
Ingredients
Scale
Cake Ingredients
- 1 cup Butter
- 1 2/3 cup Granulated Sugar
- 3 Eggs (separate yolks and whites)
- 1/2 Lime (zested)
- 1 Orange (zested)
- 1 tablespoon Dominican White Vanilla Extract
- 2 cup All-Purpose Flour
- 3 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Evaporated Milk
Syrup & Meringue Ingredients
- 1 1/2 cup Granulated Sugar
- 1/2 cup Water
- 4 Egg Whites (3 reserved + 1 additional)
- 1 teaspoon Dominican White Vanilla Extract
Filling
- Guava Paste (to taste)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Line the bottom of two 9-inch cake pans with parchment paper to prevent sticking.
- Cream Butter and Sugar: Beat 1 cup butter and 1 2/3 cups granulated sugar together until the mixture is light and fluffy, which should take about 5-8 minutes. This step ensures a tender cake crumb.
- Add Eggs: Incorporate the 3 whole eggs and additional 3 egg yolks one at a time, beating well after each addition to fully combine while saving the egg whites for the meringue later.
- Add Zest and Vanilla: Mix in the zest of half a lime and one orange, along with 1 tablespoon Dominican white vanilla extract, to infuse citrusy and aromatic notes into the batter.
- Sift Dry Ingredients: Sift together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon salt to ensure an even rise and no clumps in the cake.
- Combine Dry Ingredients and Milk: Slowly add the sifted dry ingredients and 1 cup evaporated milk to the batter on low speed. Stir gently with a spatula to avoid over mixing and maintain a smooth, lump-free batter.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool to room temperature before removing from pans.
- Prepare Sugar Syrup: In a saucepan over medium-high heat, combine 1 1/2 cups granulated sugar and 1/2 cup water, stirring until sugar dissolves. Simmer until the mixture reaches 235°F (112°C) or thickens and becomes light in color, around 10 minutes.
- Beat Egg Whites: Using a wire whisk attachment, beat 4 egg whites (reserved 3 plus 1 additional) until volume doubles, about 3 minutes. This aerates the whites for fluffy meringue.
- Make Meringue: Gradually pour the hot sugar syrup into the egg whites while mixing on high speed. Continue whipping until stiff peaks form. Mix in 1 teaspoon vanilla extract to flavor.
- Level Cakes and Assemble: If needed, level the cakes for even stacking. Place one cake with the bottom side up to create a flat surface.
- Pipe Meringue Border: Pipe a ring of meringue around the edge of the bottom cake layer to help contain the guava paste filling.
- Add Guava Paste: Spread guava paste over the meringue ring on the cake to add a sweet, fruity layer.
- Stack Cakes: Place the second cake layer on top, pressing gently to secure.
- Decorate Cake: Spread the remaining meringue over the top and sides of the cake, leaving some white meringue if you want to color portions for decoration. Decorate as you like.
- Serve: Slice and enjoy your traditional Bizcocho Dominicano!
Notes
- Save egg whites carefully to use in the meringue; you will need one extra white beyond the three reserved from the cake batter.
- Use Dominican white vanilla extract if possible for authentic flavor, or substitute with pure vanilla extract.
- The sugar syrup must reach the soft ball stage (235°F) for the meringue to form stiff peaks and have the correct texture.
- Level the cakes to ensure a stable and even layered cake before decorating.
- Guava paste adds traditional tropical sweetness but can be adjusted based on preference.
- For coloring meringue, reserve a small amount and add food coloring before decorating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dominican
Keywords: Dominican cake, Bizcocho Dominicano, guava paste cake, traditional Dominican dessert, meringue cake, citrus cake, baking
