Dominican Cake

Dominican Cake Recipe

4 Sticks Of salted Butter
3 Cups Of All Purpose Flour
10 Extra Large Eggs (7 Egg Yolks/3 Whole Eggs)
2 Cups Of Sugar
1 Cup Of Pineapple Juice or Orange Juice or 2 % milk
1 Grated Lime
1 Tbsp and 1/2 Tbsp Of Baking Powder
2 Tbsp Of Rum
1 Tbsp Of  Dominican Vanilla

Here's a picture of the Dominican vanilla that I use Delifruit brand is the one I use the most with this Vanilla you will have the best tasting Cake and frosting (Suspiro) I use the black vanilla for the cake batter but if you don't have the black one you can use the clear one if you like also use the clear one for the Suspiro if you don't have or find the Delifruit brand when I run out I use the CariDom brand so I recommend you use CariDom Vanilla as a second choice.

(THE STEPS)

*HAVE THE BUTTER AND EGGS AT ROOM TEMP BEFORE YOU START

*PLACE THE BUTTER IN YOUR MIXER AND WHIP THE BUTTER FOR 5 MINS THEN ADD THE SUGAR AND WHIP FOR 10 THEN STOP YOUR MIXER AND WITH YOUR SPATULA STIR THE BOTTOM OF THE BOWL AND SIDES THEN PUT THE MIXER BACK ON AND CREAM FOR ANOTHER 8 MINS MINS.

(SET UP)

*WHILE THE BUTTER AND SUGAR IS MIXING.

*SIFT THE FLOUR AND BAKING POWDER TOGETHER AND SET A SIDE.

* THEN IN A BOWL ADD THE 7 EGG YOLKS AND THE EGG WHITES OF THE 7 EGGS SET ASIDE FOR THE SUSPIRO AND THE 3 WHOLE EGGS IN ANOTHER BOWL AND SET A SIDE.

*THEN POUR 8OZ OF MILK OR JUICE AND SET A SIDE

*THEN GRATE A GREEN LIME AND SET A SIDE.

*NOW START TO ADD THE 7 EGG YOLKS ONE AT A TIME TO THE BUTTER AND SUGAR TILL ITS WELL WHIPPED THEN ADD THE 3 WHOLE EGGS ONE AT A TIME TILL ITS WELL BLENDED THEN WITH YOUR SPATULA STIR THE BOTTOM OF THE BOWL AND SIDES THEN WHIP FOR A BIT.

*NOW START TO ADD FLOUR IN 3 PARTS AND 3 PARTS OF THE JUICE OR MILK TILL WELL BLENDED DON'T OVER MIX.

*THEN ADD THE GRATED LIME AND THE RUM,VANILLA MIX WELL MIX FOR A MIN.

*THEN POUR INTO BUTTERED AND LIGHTY FLOURED CAKE PANS BAKE AT 325 BAKE TO 45 TO 50 MINS

*WHEN CAKE IS DONE BAKING REMOVE FROM OVEN AND COVER THE CAKE PANS WITH PLASTIC WRAP AND LET THE CAKES COMPLETELY COOL IN THE CAKE PANS WHEN ITS COOL OFF REMOVE FROM THE CAKE FROM THE PANS ADD ANY FILLINGS OF YOUR CHOICE THEN FROST YOUR CAKE WITH THE SUSPIRO THE DOMINICAN FROSTING AND DECORATE.

Suspiro

(DOMINICAN FROSTING)

1 CUP OF EGG WHITES

2 CUPS OF SUGAR

1/2 CUPS OF WATER

1/2 TEASPOON OF SALT

6 TBSP OF SUGAR

1 TBSP OF CLEAR DOMINICAN VANILLA

THE PEEL OF A GREEN LIME

Here's a picture of Clear Dominican vanilla Delifruit brand is the one I like to use with this Vanilla you will have the best tasting frosting (Suspiro) if you don't have or find the Delifruit brand when I run out I use the CariDom brand so I recommend you use the Clear CariDom Vanilla as a second choice.

*Note*

DRY UP ALL THE BOWLS WELL ANY TRACE OF WATER WILL NOT LET YOUR SUSPIRO TO RISE THE SAME THING WILL HAPPEN IF THERE'S ANY TRACE OF EGG YOLKS IN YOUR EGG WHITES OK.

IN A MEDIUM POT ADD THE 2 CUPS OF SUGAR AND 1/2 CUP OF WATER AND LIME PEEL BRING TO A BOIL,THEN PLACE EGG WHITE IN THE MIXING BOWL ADD THE 6 TBSP OF SUGAR AND SALT TO THE EGG WHITES ONCE YOU SEE THE SYRUP STARTING TO COME TO A BOIL TURN ON THE MIXER AT HIGH AND USE THE WHIP ATTACHMENT THEN BEAT THE EGG WHITES WITH OUT TURNING IT OFF ONCE THE SYRUP HAS THICKEN A BIT REMOVE THE LIME PEEL THEN SLOWLY ADD THE SYRUP TO THE BEATEN EGG WHITES THAT HAS BEEN WHIPPED MIX THE SUSPIRO FOR 10 MINS THEN ADD THE VANILLA MIX ANOTHER 5 MINS THEN YOU ARE DONE AND READY TO DECORATE YOUR CAKE USE GEL OR PASTE FOOD COLORING FOR ADDING COLOR TO THE SUSPIRO.

Suspiro

1/2 Recipe

1/2 Cup of Egg White

1 Cup of Sugar

1/4 Cup of Water

3 Tbsp of Sugar

1/4 Tsp of Salt

1/2 Tbsp of Clear Dominican Vanilla

The peel of a Green Lime

*Follow the same directions*

*Thanks Carnations for Sharing*