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Bizcocho dominicain

Name: Bizcocho dominicain
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: DO
Ingredients: 250 g unsalted butter, softened; 300 g sugar, for the cake; 6 eggs, separated (yolks for the cake, 3 whites for the cake); 1 tsp vanilla extract; 1 orange, zest and 120 ml juice; 350 g plain flour; 2 tsp baking powder; ¼ tsp salt; 120 ml evaporated milk; 400 g pineapple jam (or crushed pineapple cooked with sugar until thick); 250 g sugar, for the meringue; 80 ml water, for the meringue; 3 egg whites, for the meringue; ½ tsp lime juice; 1 tbsp butter, for greasing the tins; 1 tbsp flour, for dusting the tins

45m

Prépa

40m

Cuisson

Portions

Difficile

Difficulté

Gâteau moelleux au beurre fourré de confiture d'ananas et recouvert de meringue italienne.

#dominican#cake#pineapple#meringue#birthday#baking

Portions

12portions

Ingrédients

Nutrition

calories560

protein7g

carbs88g

fat21g

fiber1g

Par portion

Étapes

Heat the oven

Heat the oven to 175°C (155°C fan). Grease two 23 cm round cake tins with butter and dust them with flour.

1 tbsp butter, for greasing
1 tbsp flour, for dusting

✅ C'est prêt quand : oven is fully preheated and tins are evenly coated with a thin, even layer of flour with no bare spots

Cream the butter

In a large bowl, beat the butter and sugar for the cake for 6-8 minutes until very pale and fluffy. Beat in the egg yolks one at a time, then the vanilla and orange zest.

250 g butter
300 g sugar
6 egg yolks
1 tsp vanilla extract
zest of 1 orange orange zest

✅ C'est prêt quand : mixture is pale, fluffy, and has roughly doubled in volume

⏱7:00

Mix the batter

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Bake

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Make the suspiro (meringue)

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Assemble

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Heat the oven

Heat the oven to 175°C (155°C fan). Grease two 23 cm round cake tins with butter and dust them with flour.

1 tbsp butter, for greasing
1 tbsp flour, for dusting

✅ C'est prêt quand : oven is fully preheated and tins are evenly coated with a thin, even layer of flour with no bare spots

Cream the butter

In a large bowl, beat the butter and sugar for the cake for 6-8 minutes until very pale and fluffy. Beat in the egg yolks one at a time, then the vanilla and orange zest.

250 g butter
300 g sugar
6 egg yolks
1 tsp vanilla extract
zest of 1 orange orange zest

✅ C'est prêt quand : mixture is pale, fluffy, and has roughly doubled in volume

⏱7:00

Mix the batter

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Bake

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the suspiro (meringue)

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Assemble

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History & Culture

The Story Behind the Dish

📍 Santo Domingo📅 20th century🎂 DO

Bizcocho dominicano is famous for its dense yet moist crumb and its suspiro, a fluffy Italian meringue frosting. Pineapple filling is the classic, though guava and dulce de leche are popular too.

No Dominican birthday, baby shower or wedding is complete without one, usually ordered from a neighbourhood baker.