This recipe for bizcocho Dominicano involves us from Vilma’s Bakery in Haverstraw, New York. Proprietor Vilma Lopez discovered make the moist, ethereal cake from her grandmother, Doña Lucía, as a younger woman rising up in Tamboril, Dominican Republic; she now bakes a whole lot of bizcochos per week at her namesake bakery. Historically, the cake is full of a layer of pineapple jam, guava paste, or dulce de leche and completed with suspiro (meringue frosting). Lopez’s at-home model pairs vivid, recent pineapple jam with wealthy vanilla buttercream for a easy but particular dessert.
Featured in “At Vilma’s Bakery, Bizcocho Dominicano Is a Slice of Nostalgia” by Mike Diago.
Components
Components
For the pineapple filling:
- 1 medium pineapple (about 4 lb.), peeled, cored, and reduce into bite-size items (5–6 cups)
- ½ cup sugar
- 1 tsp. vanilla extract, ideally Dominican
For the cake:
- 16 Tbsp. unsalted butter, softened, plus extra for greasing
- 2 cups all-purpose flour, plus extra for dusting
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 2 cups sugar
- 6 giant eggs
- 1 tsp. vanilla extract, ideally Dominican
- 1 cup evaporated milk
For the frosting:
- 4 cups confectioners sugar
- 16 Tbsp. unsalted butter, softened
- 3 Tbsp. evaporated milk
- 1 tsp. vanilla extract, ideally Dominican
Directions
- Make the pineapple filling: To a blender, add the pineapple, sugar, vanilla, and 4 cups of water. Mix on excessive till the pineapple is totally damaged down, about 1 minute.
- Switch to a big pot and convey to a boil over medium warmth. Flip the warmth to low and simmer, stirring sometimes, till the liquid has evaporated and the consistency is thick and spoonable, 35–40 minutes. (You must have about 1½ cups.) Put aside to chill.
- Make the cake: Place a rack within the middle of the oven and preheat to 350°F. Butter and flour a 10-inch spherical cake pan.
- Into a big bowl, sift collectively the flour, baking powder, and salt. Put aside.
- In a stand mixer fitted with the paddle attachment (or utilizing a hand mixer), beat the sugar and butter on medium till mild and fluffy, 5–7 minutes. Add the eggs separately, beating properly after every addition. Beat within the vanilla.
- With the mixer on low, progressively add half of the flour combination, then the evaporated milk, then the remaining flour combination and beat till simply mixed. Watch out to not overmix. Utilizing a silicone spatula, scrape the batter into the ready pan and easy the highest. Clear out the bowl of the stand mixer and put aside.
- Bake till a toothpick or knife inserted into the middle comes out clear, 45–55 minutes. Switch the pan to a wire rack to chill for quarter-hour, then unmold the cake onto the rack and put aside to chill utterly.
- In the meantime, make the frosting: To the stand mixer fitted with the paddle attachment, add the confectioners sugar, butter, evaporated milk, and vanilla and beat on medium till easy and creamy, about 2 minutes.
- Utilizing a big serrated knife, reduce the cake in half horizontally. Switch the underside layer cut-side as much as a flat serving plate or cake stand. Unfold the pineapple filling on prime in a good layer all the best way to the sides. Place the remaining cake layer on prime cut-side up. Unfold the frosting excessive and sides of the cake. Utilizing the serrated knife, slice the cake and serve.
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