Drunken Dominican Cake, Bizcocho Borracho

Hello, it's incredible how quickly February 14th has arrived! Wasn't it just yesterday that we were celebrating New Year's? This month is flying by! Today's recipe is a much-loved classic sponge cake, Bizcocho Borracho. For those seeking a Valentine's Day dessert, this is a perfect choice with its vibrant red color. It might even be considered an alternative to red velvet cake, though I'm not entirely sure about that :)

Receta de Bizcocho Borracho Dominicano en español aquí.

This spongy cake is made without butter and is moistened with a syrup made of sugar, water, red food coloring, and rum. While it's not as commonly found in bakeries as it used to be, it remains a classic favorite for Dominicans. My husband has childhood memories of this cake being sold by a street vendor carrying a wooden box on his head. On the other hand, I fondly remember the "helado borracho," or drunken ice cream, which used to be my favorite. Can you imagine my disappointment when I found out that this ice cream had been discontinued? This tragic and unfair reality fueled my eagerness to learn how to make this cake, and now I have my own version of the recipe.

I had intended to bake this cake last Christmas and share the recipe with you, but time slipped away from me. I'm thrilled that I've finally published it as promised and fulfilled the requests of many readers who have been asking for this recipe. Hopefully, you'll be able to prepare this recipe at home soon.

Why isn't this cake sold as much as before? The reason is that the delicious, intense pink raspberry extract is no longer available in local stores and supermarkets. What's being sold now is an imitation concentrate used to flavor food products in general, but it doesn't taste like the original. We call it "frambuesa," and it is the most important ingredient in this cake because it adds the dark red color that characterizes this drunken cake.

Why so much coloring? First, I would like to clarify why it has to be a dark red wine color. The original recipe was made with red wine, but to make it more economical or suitable for children, frambuesa was used as a substitute for the wine. From there came the infatuation with the intense red wine color. For this recipe, you will see that a lot of coloring is used, something that I don't usually like, but for this cake, I do. I should also clarify that it is not necessary to use coloring; you can use less or none at all. There are several versions of this recipe, and today I will share my version and how I substitute the frambuesa.

Bizcocho Borracho

(Mari's Cakes version inspired and translated from the book (Mujer 2000)

For the cake:

5 eggs (yolks and whites separated)

1 cup granulated sugar (200g)

1 cup + 2 tablespoons all-purpose flour, sifted (145g)

½ teaspoon of baking powder (omit if using wine)

¼ teaspoon salt

For syrup:

1¼ cups sugar (250g)

2 cups water (437ml)

½ cup of red wine or rum (118ml)

2 ½ teaspoons of red food gel coloring (optional)

3 drops of blue food gel coloring (optional)

1 tsp. raspberry extract (optional)

To Sprinkle on Top (optional):

¼ cup powdered sugar (32g)

¼ teaspoons cinnamon powder

The recipe calls for 2 tablespoons of cinnamon to ¼ cup of powdered sugar, creating a cocoa-colored sugar. I enjoy the contrast of the white sugar against the red, so in this recipe, I use less cinnamon to achieve a soft beige color instead. I do use both sugars. There is a photo almost at the end of the post that shows the cake with both sugars, and I believe using both makes it look interesting.

Preparation:

1. Preheat oven to 350 °F (175 °C). Grease and flour an 8 x 10-inch rectangular cake pan, or one tall 9-inch round tall pan. 

2. Separate the yolks from the whites and beat with a half cup of sugar until pale yellow and foamy (on speed # 8 / high for 2.5 minutes). 

3. In a large bowl beat the egg whites with the remaining half cup sugar until soft peaks form (on speed # 10 /high for 1 minute). Incorporate the beaten egg yolks and flour into the egg whites by folding- stirring gently to keep air bubbles in. Pour batter into the prepared pan. Bake 20 - 30 minutes or until it is golden and when inserted the toothpick comes out clean. Remove from the oven and allow to cool in the pan.

4. Prepare the syrup: combine water and sugar, bring to moderate fire, and boil for 10 minutes. After it has cooled, add the rum or wine, coloring, extract and mix. Bathe the sponge cake with syrup until it is completely soaked, and bring to refrigerator. Sprinkle cake top with the mixture of powdered sugar and cinnamon before serving. This cake can last up one week in the fridge. Serve cold. ENJOY!

If you pour the syrup onto the sponge in the same pan where it was baked, instead of cutting it into slices and placing them on a tray as indicated in the notes below, you can follow the process of pricking holes in the surface of the cake with a knife or skewer. This will help the cake absorb the syrup much better. 

Notes:

a) You can also moisten cake as follows I find this way easier):  cut into slices, put them lying flat on a tray, soak with the syrup, sprinkle with cinnamon sugar and place them on a plate or in individual doilies. Although I used a bundt cake pan, I do not recommend it if you are just learning to make cakes. This cake is very soft due to being soaked in syrup and it can break while unmolding.

b) Decorate as you please with Meringue – use half of this recipe: Meringue Frosting.

c) This cake will rise very high in the oven and might shrink a little due to air incorporated in the beaten eggs and a small amount of leavening agent used, if this happens it is OK.

If you have people in your life to love, you are rich. - J. Osteen

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Young Coconut Dessert, DULCE de COCO TIERNO

In my kitchen today .... sweet young coconut cream dessert or Dulce de Coco Tierno as we call it here. Although we have many coconut trees in our farm, I must confess that this is the first time I made this dessert.  It was not until my aunt, Nidia, who came to visit and made some delicious coconut dessert with coconuts from our farm, that I got inspired to prepare some myself. I always procrastinated making this dessert until now, I had all the ingredients and it was just a matter to start preparing it. I am happy with the outcome because it is another of my hubby's favorites that I've learned to prepare! The second time I made this recipe, I doubled the amount because one batch is not enough for us. I hope you make this recipe and enjoy it as much as we do. If you can't get tender coconut meat in you area, mature coconut or grated coconut could be used.

En español: AQUÍ

 Below you can see part of the coconut, tangerine and orange trees that we planted ten years ago in our farm.

Lately I have very little time to update my blog, as much as I would like. Why? My dream for a few years now, has been to get a Siberian Husky. Well, this past week it became true. I not only have one, but three Siberian Husky puppies: Suki, Brownie and Mía. But that's not everything..... my husband also bought a German Shepherd for him, Duchess. So you can imagine, all these puppies added to my daily list of tasks, work/baking, different school and college schedules for my daughters, etc. etc. These pets are in addition to the ones we already have: one rotweiler, four chiguaguas, a cat, three turtles, a parrot and the chick pochungo, now almost a rooster. With all this, I am lucky if I get a few minutes to blog :)

Our new pets:

Let me get back on track .... here is the recipe, Enjoy!

My first coconut dessert with young coconut meat.

Second time I prepared it, with mature coconut meat. The result is a more grainy texture, but with the same great taste.

print recipe

Young Coconut Dessert, DULCE de COCO TIERNO

by Mari's Cakes September-19-2011

A Dominican homemade dessert made with a tender coconut meat, milk and sweet condensed milk. I know you'll like this creamy dessert.

Ingredients:

• 3 cups young coconut meat cut into strips
• 1 can evaporated milk
• 2 cups whole milk
• 1 can sweeten condensed milk (405 g)
• pinch of salt
• 1 teaspoon vanilla
• 1 cinnamon stick

Instructions:

1. Wash and chop the tender coconut meat into small pieces with the help of a knife. If you are using a mature coconut meat, see notes below. 2. Mix all ingredients except the sweetened condensed milk. Bring to high heat until boiling point for 5 minutes. Reduce heat to low and add the sweetened condensed milk.  3. Let simmer uncovered for 20-30 minutes or until thickened. At all times you must move with a wooden spoon approximately every two minutes to prevent it sticking bottom of the pot. Cool and serve. 

Notes:
a) If you are using dried coconut or mature coconut meat, you can use a grater or a food processor to chop into very fine and small pieces. You should also allow more time boiling milk (15-30minutes) before putting sweeten condensed milk. This is time will allow it to get more tender before sweetening.

b) You can substitute the evaporated milk with whole milk. Then you would use 3 ½ cups (830 g) whole milk in total.

 Total time: 30 mins Yield: Four 1/2 cup servings

En español: AQUÍ

How can a young person keep his life pure? By living in keeping with your word. - Psalm 119:9

Sweet Beans, Habichuelas con Dulce

Remember that last year I shared the traditional Lent dessert in the Dominican Republic, Sweet Beans (habichuelas con dulce)?

Continuar leyendo en Español.

Well, today I made this dessert as I usually do during Lent, and I want to share it again with you and with the new followers who haven't seen the recipe on this blog yet.

I also take this opportunity to answer certain questions I have received lately about this recipe and share photos of the sweet bean ice cream.

• Could vanilla be added? 

Yes, you can add vanilla to your sweet beans (sweet cream of beans). I do them with or without vanilla.

• Guarina milk cookies are not found where I live, can the Maria type cookies be used instead?   

Yes, you can use Maria type cookies, I have not tried it, but a follower of Europe did, and she told me it was delicious.

 .

• Is it necessary to add ginger and boniato (batatas)? 

No, it is necessary to add ginger or boniatos. I do not like to eat the sweet potatoes in the sweet beans myself, but I use it and recommend using it to give your cream a thicker texture. 

• The beans look much lighter in color than what I see in your picture, what did I do wrong?

You have done nothing wrong. When mixed with the milk in a blender the mixture will look whitish in color, but as soon as the sugar is added, and it boils for a while it will darken.

 

 For the Sweet Beans (Habichuelas con Dulce) recipe click: Here.

  
 

Note:

• Another delightful recipe to try is sweet bean ice cream. Simply freeze some habichuelas con dulce in a bowl or ice cube tray for a delicious frozen treat! Before freezing, blend the sweet potatoes with a bit of cream then mix with the rest of the cream to be frozen.

• I also prepared them in the form of esquimalitos, which are homemade ice creams made in small bags, a popular treat in our country.

Make every effort to live in peace with everyone and to be holy; without holiness, no one will see the Lord. - Hebrews 12:14

Acquire or Dominican Recipes eBook at: Mari's Ebooks at Gumroad

Dulce de Leche Cortada (English) Sweet Curdled Milk

 

En Español

A scrumptious mouthwatering way to end your lunch or dinner would be a great tasting Latin dessert. This recipe is a delight, Dulce de Leche Cortada, a  traditional dessert in Dominican Republic and in other Latin American countries. It’s called leche cortada (Curdled milk) because when the fresh lemon juice is added to the boiling milk it begins to curdle, although, the milk used in this dessert is fresh. This is one of the first traditional recipes I learned to make as a newly wed because it is my husband’s favorite dessert.

I am sure when you taste it, you’ll fall in love with it. Try it very cold, is the best that way! Enjoy!

Dulce de Leche Cortada

Ingredients:

9 cups of fresh whole milk

3½  cups sugar

¼ teaspoon salt

5 eggs

1 cinnamon stick 

3 tablespoons lemon juice

2 teaspoons Vanilla

1/3 cup of raisins optional.

 

Preparation:

1. Mix the milk with the salt and sugar. Add the beaten eggs and strain.

2. Pour into a large pot, preferably with a thick base, add the cinnamon stick, and bring to high heat stirring constantly with a wooden spoon.

3. Bring to the boil, add the lemon juice and stop the stirring.

4. When milk is curdled, lower the heat, leave to boil 30 minutes and then add vanilla and raisins.

5. Allow the syrup to cook until thickened, turn off heat, leave to cool and store in the fridge. Serve cold.

“Fathers, do not exasperate your children; instead, bring them up in the training and instruction of the Lord.” -Efesios 6:4

Caribbean Cherry Marmalade (Dulce de Cereza)

  

The Dominican Cherry Dessert "Dulce de Cereza" is what I will call Caribbean Cherry Marmalade, is very easy to prepare. It  may be eaten alone or as a topping for ice cream or desserts. At harvest time I also make some Dominican Cherry Juice (Jugo de Cereza) and of course this typical Dominican dessert. 

Receta en Español: aquí.

As a child I remember visiting the Dominican Republic and eating this dessert at relatives homes. I also remember seeing wooden tables of street vendors full of jars with dulce de cereza, cashews, and a few roasted sweet potatoes (batatas) on the main highway, Auto Pista Duarte, going to Santo Domingo. These are some of my childhood memories of this beautiful eternal summer country. The tables remain there and batatas asadas are still sold, but rarily you'll see some cashews and cereza dessert. I'm sure Dominicans living abroad miss this dulce, therefore, I hope this post will grant them a delightful memory and encourage those who can, to make this dessert at home.

My Cereza Tree!

Recipe to make Caribbean Cherry Marmalade (Dulce de Cereza)

Ingredients:

6 pounds of cherries

2 pounds of sugar

1 teaspoon of ground sweet cloves

2 teaspoons of ground cinnamon

2 cinnamon sticks

Preparation:

1. Clean and rinse cherries well and place in pot with enough water to just about cover the cherries.
2. When it begins to simmer discard all the water, add more fresh water and bring to a simmer. Repeat this step once more. This helps remove the sour taste of the cherries. 
3. Add enough fresh water for a third time until just the cherries are just covered. Add sugar and spices, cook over high heat until the syrup thickens, stir occasionally.
4. Let cool completely before eating. As this jam cools it  will thicken. Store in a plastic or glass container in the fridge.

If you would like to can your “Dulce de Cereza” follow these instructions: Use a ladle to fill the jars almost to the top.  When you have filled the jars apply the lids. Invert the jars for one minute to ensure that the lid is sterilized by the hot jam. Note: Handle the jars with an oven cloth or folded tea towel.

A special dedication to my two wonderful cousins in N.Y., Belkis and Dayi.

Enjoy!

"These things happened to them as examples and were written down as warnings for us, on whom the fulfillment of the ages has come. So, if you think you are standing firm, be careful that you don't fall" ~ 1 Corinthians 10:11-12


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Dominican Cake

There are various methods for preparing the Dominican Cake, and each person adds their own personal touch, resulting in variations from one recipe to another. Nonetheless, we all aim to achieve a soft, spongy cake with a distinctive and unique flavor that is characteristic of the Dominican cake. While it bears some resemblance to a pound cake, its texture is softer. I have had great success with the following recipe. You can fill the cake with fruit jam, custard, or any other filling of your choice.

Receta de Bizcocho Dominicano en español.

In the Dominican Republic, the most common way to serve this cake is filled with Pineapple Jam and topped with Suspiro (Meringue), our traditional Dominican Frosting.

Dominican Cake Recipe

1 pound cake (11-inch round cake) The half-pound recipe is shared below in the notes.

Ingredients:

1¼ lb all-purpose flour sifted (about 5 cups measure after sifting twice) 640 g ~ see note i.

2 Tablespoons of baking powder

1/2 teaspoon of salt

4 sticks of butter = 1 lb. (452 g)

2 cups granulated sugar (402 grams)

10 large eggs (5 whole eggs / 5 yolks)

1 cup of milk, or pineapple or orange juice (237 ml)

1 Tablespoon of vanilla extract or almond (15 ml)

1 Tablespoon of grated lemon zest (optional)

To frost cake:

See the recipe for: Suspiro (Meringue).

Preparation: (Make sure to read the recipe completely and all notes at the end of Illustrations.)

1. Preheat the oven to 350 F. (175 C).

2. Cream the butter on speed # 2 and add the sugar little by little. Move speed up to #4 and continue beating until butter mixture turns a pale-yellow color and creamy texture. This may take about 10 minutes depending on what type of machine you use. I use a 5-quart KitchenAid.

3. Pour the 5 egg yolks one at a time, beat well after each addition, and add the 5 whole eggs in the same way, one at time. Beat for another 10 minutes or until fully incorporated.

4. Start to add the mixture of flour and baking powder already sifted together (see note I, below) alternating with the mixture of milk and vanilla and ending with flour. Beat only until incorporated well (30 seconds is enough). If you decide to add the lemon zest, this is the time to add it.

5. Pour the mixture into two round 11 x 2 or 10 x 2 pans or two 10 x 10 square baking pans that are previously greased and bottom lined with wax paper. Bake for 35 to 40 minutes. It’s ready when inserted toothpick comes out clean. Let cool completely before placing on decorating dish, filling and decorating.

 

Notes:

a) Use the correct tools to measure ingredients, this is very important.

b) Butter and eggs should be at room temperature.

c) Reserve remaining egg whites covered and at room temperature to make suspiro (Dominican Icing).

d) Sift the flour before measuring, I recommend you do it twice for this recipe.

e) Mix the flour with the baking powder and sift again for the third time before you add to the mix.

f) You can substitute 2 tablespoons of flour with cornstarch to give it a softer texture. I do not use this, but you could try it and see if it works for you.

g) You can use unsalted or salted butter. If you are using salted butter, omit the ½ teaspoon of salt this recipe calls for. Just like the flour (see note i), you can adjust the amount of butter depending on the texture you are looking for. I shared the traditional Dominican cake recipe with my own adaptation.

h) You can use up to 12 eggs to make a Dominican Cake (6 whole eggs / 6 egg yolks). This would be another option to try and use if you like.

i) The Dominican Cake could be made with 3 ½ cups (¾ lbs.) to 5 cups (1¼) of sifted flour. I measure by pounds for this recipe after sifting twice. It all depends on the texture you are looking for and the number of eggs you like to use. Here in the Dominican Republic, the butter has a higher fat count so there are times when I use up to 1¼ pounds of flour (approx. 5 cups, it's recommended to sift and weigh to be sure that it is 1¼ lbs.). Usually, this recipe calls for 3½ cups (¾ lbs.) to 4 cups (1 lb). You should try various amounts of flour versus butter to see which amount is convenient for you. If you feel that with 1¼ lbs. of flour your cake feels a little dry, then use less flour the next time you bake (½ - 1 cup less).

j) Do not open the oven door for the first 25 minutes of baking.

k) I use two round pans 10 x 2 or 11 x 2. You could also use two square pans 10 x 10 or 11x11 for a one-pound cake. It all depends on which size you want and what height you want to give the cake. These sizes are for a one-pound cake, I recommend you see the following Cake Pounds Measurements chart as a guide.

l) This recipe is made with regular all-purpose flour. Although the Dominican cake is not done with the following flours, I wanted to include the information to clear up confusion about the self-rising flour and cake flour.

Additional information regarding Self-Rising Flour: a guide to recipes that call for Self-Rising Flour (already contains baking powder and salt). If you do not have this type of flour on hand, you can substitute 1 cup of all-purpose flour, 1 ½ teaspoon of baking powder, and ¼ teaspoon of salt.

Additional information regarding Cake Flour: a guide to recipes that call for Cake Flour. If you do not have this type of flour on hand, you can replace it: with ¾ cup all-purpose flour plus 2 tablespoons maizcena (cornstarch). Remember to include the amount of leavening agent that the recipe calls for.

m) This is the half-a-pound recipe for the Dominican Cake: This is convenient to have at hand for a pound-a-half or a-half-pound cake. For those who are learning how to bake I recommend that you start practicing with this half-a-pound recipe, it is easier to do, you waste less and it's easier to decorate.

Recipe for ½ pound Dominican Cake:

Follow the instructions and tips in the recipe above (1 LB) keeping in mind that this is ½ pound, it's simply all the ingredients halved.

Ingredients:

2 ½ cups + 2 Tablespoons of all-purpose flour (.563 lbs. / 255 grams)

2 sticks butter (.5 lbs. / 230 grams)

1 cup sugar (.470 lbs. /.215 grams)

3 whole eggs

3 egg yolks

1 tablespoon baking powder

½ cup milk or juice (4 oz / 113 grams) 

1 teaspoon vanilla

½ lemon zest (optional)

This recipe uses two: round cake pans 7" or 8", square 8x8, or rectangular 5x7. 

I hope that this will be of great help.

n)  I also recommend reading these other posts: How to Assemble and Decorate a Cake, Made Easy! and Preguntas sobre bizcochos en general, cupcakes y Suspiro. In these posts, you will find many tips to help with decorating a cake from start to finish.

You'll find the recipes for jams and cake fillings in the Recipes tab located in the menu bar of this blog (above).

I hope to cover all the questions that I have received via email. If you need further assistance, I'm here to serve you and to help you make a delicious and beautiful cake for your family and friends. This is the recipe that I work with, and it has given me a very good result.

I invite you to visit my other blog, Delights and Wisdom.

I have put together an eBook with all the facts, notes, and techniques on how to prepare Italian meringue/ suspiro successfully.

Get your copy of the eBook Suspiro, HERE.

Mari's E-books are available HERE

"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." - James 1:27