Dominica

DOMINICA: Bizcocho Dominicano

I added the cocoa powder for decorations…it’s not in the recipe. Be warned, this one is quite an undertaking…not a beginner’s recipe…

INGREDIENTS:

2 cups cubed pineapple
1 cup water, plus more as needed
1/2 cup sugar
1 teaspoon vanilla extract
1/2 pound all-purpose flour, plus more for the baking pans
2 teaspoons baking powder
1/4 pound margarine
1/4 pound butter, plus more for the baking pans
1/2 pound sugar
3 eggs
pinch of grated lime zest
2 teaspoons vanilla extract
1 cup orange juice
5 egg whites, at room temperature
1 cup powdered sugar, sifted
1 cup granulated sugar
pinch of salt
1/4 teaspoon cream of tartar
1/2 cup water

DIRECTIONS:

For the filling

In a saucepan, combine all of the ingredients, simmer, covered, over very low heat until the pineapple is tender and the consistency of marmalade, at least 1 hour. Stir often to avoid scorching and add water as necessary. Remove from the heat and let cool to room temperature. Set aside.

For the cake

Grease and flour two 8-inch round baking pans. Preheat the oven to 350 degrees.

In a bowl, sift together the flour and baking powder and mix well. Set aside. Let all of the ingredients come to room temperature. Using an electric mixer, beat together the margarine, butter, and sugar on medium speed until it is light and fluffy and has a very light yellow color, about 4 minutes.

One by one, add the eggs and continue beating for about 1 minute after adding each egg. Slowly add the lime zest and vanilla extract. Add 1/3 of the juice, and when it is well mixed, add 1/3 of the flour. Repeat adding the flour and juice in thirds and keep whisking until all is well-mixed before adding the next third.

As soon as you’ve stopped mixing the last batch of flour, turn off the mixer. You should have a fluffy batter with a smooth and even consistency. Pour ½ of the pineapple filling into each baking pan. (Make sure not to disturb the layer of butter and flour at the bottom of each pan.) Pour in ½ the batter in each one. Bake until a knife inserted in the center comes out clean, about 30 minutes. Let cool to room temperature.

For the meringue

Using an electric mixer, whisk the egg whites in a glass or stainless steel bowl until it forms soft peaks. Slowly whisk in the powdered sugar until it forms stiff peaks. Add the salt and cream of tartar while still whisking.

In a small saucepan, bring the sugar and water to a boil gradually over very low heat. If you have a candy thermometer (highly recommended) boil until the caramel has reached 235 degrees. (If you don’t have a candy thermometer, boil until the caramel is thick but still transparent — it must not burn.) Very slowly pour the caramel into the egg white mixture while beating at high speed until well mixed.

Cut the crust from the cake. Join both cakes filling-side in. Spread the meringue over the cake using a cake spatula.