Are you craving a sweet and delectable treat that embodies the vibrant flavors of the Dominican Republic? Look no further than the "bizcocho dominicano receta de Santo Domingo", a traditional Dominican cake known for its moist texture, rich taste, and captivating aroma. Originating from the heart of Santo Domingo, this beloved dessert holds a special place in Dominican cuisine and is a staple at celebrations, gatherings, and everyday moments of joy. Get ready to embark on a culinary journey as we delve into the secrets of preparing this classic cake, exploring the essential ingredients, step-by-step instructions, and tips for achieving perfection. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will lead you towards creating an unforgettable "bizcocho dominicano" that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BIZCOCHO DOMINICANO (DOMINICAN CAKE)
The best authentic Dominican cake!
Provided by In the Kitchen with Jonny
Categories Vegetarian Pescatarian Baked Goods Baking Kid-Friendly Make Ahead Shellfish-Free Weekend Project Soy-Free Easter Entertaining Stand Mixer Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven Stove
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Line the bottom of two 9-inch cake pans with parchment paper.
- Beat together Butter (1 cup) and Granulated Sugar (1 2/3 cup) until mixture is light and fluffy, about 5-8 minutes.
- Add the Egg (3) and additional yolks of the Egg (3) one by one and continue beating until each is well incorporated into the mixture before adding the next. Save the egg whites for the meringue later.
- Add the Zest of the Lime (1/2), Orange Juice (1/4 cup), and Dominican White Vanilla Extract (1 tablespoon). Mix until well-combined.
- Sift All-Purpose Flour (2 cup), Baking Powder (3 teaspoon), and Salt (1/4 teaspoon) together.
- Continue mixing on low while adding the dried ingredients and the Evaporated Milk (1 cup). Mix until the batter is smooth, but make sure not to over mix. Use your spatula to make sure there are no lumps.
- Divide the batter evenly into the cake pans. Smooth the tops.
- Bake for 25-30 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool down cakes to room temperature before removing from the pan.
- In a sauce pan over medium high heat, mix Granulated Sugar (1 1/2 cup) and Water (1/2 cup). Stir until the sugar dissolves.
- Bring heat to medium and simmer until it reaches 235 degrees F (112 degrees C). If you do not have a thermometer, simmer until the mixture is at a soft boil. This usually takes about 10 minutes. The mixture should be thick and still light in color.
- Using the wire whisk attachment, beat 4 egg whites (use the three reserved egg whites and an additional egg white from Egg (1)) until their volume has doubled, about 3 minutes.
- Slowly add the sugar and water syrup while mixing on high, and mix until stiff peaks form.
- Add Dominican White Vanilla Extract (1 teaspoon) and mix to combine.
- Level out the cakes if necessary. Use the bottom of the cake as the top.
- Pipe the meringue in a circle around the edge of the cake.
- Spread the Guava Paste (to taste) over top. Stack the other cake.
- To decorate the cake, spread the meringue on top and around the cake, leave a little bit of white meringue to color if you want. Decorate according to your taste and abilities.
- Serve and enjoy!
Nutrition Facts : Calories 93 calories, Protein 1.4 g, Fat 3.8 g, Carbohydrate 13.5 g, Sugar 10.4 g, Sodium 39.9 mg, SaturatedFat 2.2 g, Cholesterol 28.6 mg, TransFat 0.0 g, Fiber 0.1 g, UnsaturatedFat 1.3 g
DOMINICAN SANCOCHO
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones.
Provided by Junot Díaz
Categories Soup/Stew Chicken Pork Orange Beef Shank Bacon Corn Squash Winter Plantain Yuca Cilantro Gourmet
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- Cook longaniza (if using) with 1/2 cup water in a 12-inch heavy skillet, covered, over medium heat, turning occasionally, until browned on all sides and water has evaporated, about 10 minutes. Cut crosswise into 1/2-inch pieces, then transfer to an 8-quart pot.
- Cook bacon in skillet over medium heat, stirring occasionally, until crisp, then transfer to pot with a slotted spoon, reserving fat in skillet.
- Meanwhile, cut meat from beef shank into 1 1/2-inch pieces, reserving bone. Pat beef, pork, and chicken dry, putting them in separate bowls. Toss meat in each bowl with 1/2 teaspoon salt.
- Heat fat in skillet over medium-high heat until hot, then add beef and bone in 1 layer and brown, turning occasionally, about 7 minutes. Transfer to pot with slotted spoon. Brown pork and chicken in separate batches in same manner, transferring to pot.
- Add onion, peppers, garlic, and 1/2 teaspoon salt to skillet and sauté until softened. Add 1 cup water and boil, stirring and scraping up brown bits, 1 minute. Transfer vegetable mixture to pot. Add cilantro stems, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 3 quarts water to pot and bring to a boil. Skim off any foam, then simmer, partially covered, stirring occasionally, until meat is tender, about 1 1/2 hours.
- While meat simmers, cut ends from plantains with a sharp small knife, then cut a lengthwise slit through peel. Beginning at slit, pry off peel, then cut plantains crosswise into 1-inch-thick pieces.
- Trim ends from yuca and cut crosswise into 2-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Quarter lengthwise and cut out coarse center fiber.
- Peel ñame and yautía, then cut into 1 1/2-inch pieces and keep in a bowl of cold water.
- Seed and peel calabaza, then cut into 1 1/2-inch pieces.
- Add plantain and yuca to tender meat in pot and simmer, partially covered, stirring occasionally, 15 minutes. Drain ñame and yautía and add to pot along with calabaza, then simmer, partially covered, stirring occasionally, 20 minutes. Remove and discard beef and chicken bones.
- Add corn and simmer, partially covered, stirring occasionally, until corn is tender and all root vegetables are very tender (yuca should be translucent), 10 to 15 minutes. Sancocho broth should be slightly thickened from root vegetables; thin with additional water if necessary. Stir in juice and reheat, then season with salt and pepper.
BIZCOCHO DOMINICANO (DOMINICAN CAKE)
Tropical pound cake with pineapple. Posted for ZWT, untried by me. Adapted from the May/June 09 Hannaford fresh magazine. NOTE: don't preheat the oven -- this cake is supposed to go into a cold oven! Cook time includes cooling times for both cake and filling.
Provided by Muffin Goddess
Categories Dessert
Time 4h55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- FILLING:.
- Combine all the filling ingredients in a medium saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Continue cooking, stirring frequently, until pineapple is tender and mixture becomes thick and jammy (this will take about 1 hour). Drain off any excess liquid and set mixture aside to cool to room temperature This part can be done up to 3 days ahead, just store filling in fridge until ready to use.
- CAKE:.
- Spray a 9 or 10" Bundt pan with Baker's Joy (or any cooking spray with flour in it).
- Cream butter and sugar in a large mixing bowl with an electric mixer for about 5 minutes, or until the mixture is pale and fluffy. Add the room temp eggs one at a time, mixing well after each addition. Beat in vanilla, orange juice and orange zest.
- Reduce mixer speed to low. Add the salt and half the flour and mix well. Scrape the sides of the bowl, add the cream, and mix well again. Add the rest of the flour and mix well. Beat this mixture for 5 minutes on medium-high speed.
- Spread 2/3 of the cake batter evenly in the prepared pan. Spoon the cooled pineapple filling on top of the batter, making sure that no fruit touches either the outer or inner edges of the pan (you want the filling to be totally enclosed within the cake and not visible from the outside once the cake is baked). Spread the remaining cake batter over the fruit layer, taking care not to disturb the ring of filling as much as possible.
- Place pan on the middle rack of a cold oven, then turn oven on to 350 deg. F. Bake for about 1 hour, or until cake is golden brown and a tester comes out with only a few dry crumbs.
- Cool cake in the pan for about 30 minutes. Gently loosen cake from sides of pan with a thin knife, then invert it onto a wire rack to cool. If any of the filling has sunk and fallen out of the top of the cake, arrange this over the top of the cake.
- Allow cake to cool completely (approx. 2 hours). Dust with powdered sugar immediately before serving. Slice and serve with the chopped pineapple or pineapple rings, if desired.
- Note about eggs: if you don't have time to wait for the eggs to come to room temp on their own, place them in a medium bowl and cover with very warm water. Allow them to sit in the water for about 5 to 10 minutes before using.
TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)
My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.
Provided by porchia
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h15m
Yield 12
Number Of Ingredients 26
Steps:
- Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
- Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
- Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
- Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
- Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g
Tips:
- Use room temperature ingredients: This will help the batter to emulsify properly and create a smooth, consistent cake.
- Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making the cake light and airy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Gently fold in the flour and baking powder: Over-mixing the batter will make the cake tough.
- Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Bizcocho Dominicano is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. It is easy to make and can be customized to your liking. With its moist texture and sweet, slightly tangy flavor, this cake is sure to be a hit with everyone who tries it.
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