Puerto Rican AlmondCake Recipe(English Recipe)
This recipe is for the traditional Puerto Rican cake usedfor Birthdays, Weddings, Anniversaries, and just about every occasion. Thisdelicious Soaked Puerto Rican Cake is also known as Bizcochom*ojadito.Smooth Spongey texture soaked in a delicious Almond Vanilla Syrup!
Ready In:1hr 10mins
Yields: 2cakelayers
Serves:10-14
CAKE INGREDIENTS:
3cups self-risingCake Flour (Presto Brand)
1 1/2cupUnsalted Butter (3 sticks)
2cupsGranulated Sugar
6 Eggs(separated)
1canof Evaporated Milk
2tablespoon Almond Extract
1tablespoon Vanilla Extract
¼teaspoon Cream of Tartar
CAKE DIRECTIONS:
1. Preheatthe oven to 350* Fahrenheit.
2. Usinga mixer on med-high to high-speed cream together the butter and sugar, untilthe butter has fluffed up and is pale cream in color.
3. Withthe mixer now on medium speed slowly add the egg yolks one by one until eachone is incorporated. Then add the flavoring extracts.
4. Lowerthe mixer speed to low and alternately add the evaporated milk and alternatewith the flour, ending with flour. Set it aside.
5. Ina separate bowl add the egg whites and cream of tartar then whip the egg whiteson medium-high speed until they become thick peaks (almost compared to a thick cloudconsistency).
6. Nowwith a spatula gradually add some of those thickened egg whites to your cakebatter and fold in. You want to fold them in as gently as possible, so you don’tdeflate those egg whites.
7. Greaseyour cake pans with baking spray.
8. Pouryour batter into your pans.
9. Setthem in the oven and bake for 25-30 minutes or until a toothpick inserted in themiddle comes out clean. Let the cake cool down before adding your syrup.
SOAKING SYRUP INGREDIENTS:
2 cupsWater
2cupsGranulated Sugar
1tablespoon Vanilla Extract
2tablespoons Almond Extract
SOAKINGSYRUP DIRECTIONS:
1.Bring the water to a slight boil.
2.Then carefully add sugar to the water and stir until itdissolves and becomes slightly thickened like syrup,
3.Remove from heat. While still warm add the flavorings.
4.Set aside and let cool. Once cooled it is ready to pouronto your cooled cake.
ALMOND BUTTERCREAM FROSTING
4lbs.Confectioners Sugar (Domino Brand)
2cups High RatioShortening(Sweetex)
1cup Unsalted European Butter
1tablespoonClear Vanilla Extract
2tablespoons Pure Almond Extract
3 -6tablespoonsWater
ALMONDBUTTERCREAM DIRECTIONS:
1.Siftpowdered sugar 2-3 times. Set it aside.
2.Ina large mixing bowl cream, the butter until pale & creamy.
3.Addthe shortening to the butter and beat until incorporated and fluffy.
4.Slowlyadd the powdered sugar and beat on low. Add a tablespoon of water in betweenadding the powdered sugar. You may need less or more water.
5.Thenadd flavorings.
6.Addwater as needed to make a spreadable consistency.
NOTES:
You can replace the cake flour with self-rising all-purposeflour. Although cake flour makes a smoother cake crumb. You can also useregular cake flour, but you do need to add baking powder and salt to therecipe.
Make sure ingredients are at room temperature. This willhelp the ingredients emulsify and incorporate into each other.
You can replace evaporated milk with whole milk.
You can use flavor emulsions in place of theextracts.
If you do not have the cream of tartar it is ok to omit butit does help the egg whites rise.
You can use pan grease or Bakers Joy Baking spray for yourbaking pans.
For the simple syrup mixture keep in mind it will still bea watery syrup and not thick like molasses. You don't want to completelyevaporate the water from the syrup because it will not soak into the cakecorrectly.
Add the flavorings about 5 minutes after you've removed thesyrup from the heat. This will help the alcohol from the extract or emulsionsevaporate and give your syrup a smoother taste.
If you have a simple syrup bottle or soaking bottle usethat to pour your syrup onto the cake.
The cake should be completely cooled before adding thesyrup.
To ensure the syrup soaks the whole cake trim the tops ofthe cake and soak the top layer. You want to add the syrup in batches. In otherwords, add a little wait a few minutes, and add some more. This will allow thesyrup to start working its way down into the cake. If you want to make sure thecake is fully soaked carefully turn it over onto the bottom side and your cakeshould be soaked onto the bottom layer. This step may take practice as youdon't want the cake to be too soaked or not soaked enough.
For the buttercream, I recommend you use Domino PowderedSugar(also known as icing sugar). It is ok to use any powdered sugar that hasthe 10x mark on the packaging as this means it has been sifted 10 times! Themore the powdered sugar is sifted the fewer clumps you will have to beat out ofyour buttercream.
If you can't get any Hi-Ratio Shortening use CriscoShortening. I do however recommend the Hi-Ratio Shortening because it doesn'tleave a greasy feeling on your palate. Also, it is meant to help yourbuttercream hold up in higher heat conditions. Another reason is that itemulsifies the ingredients better giving you a smoother and creamierbuttercream.
If you can't get any European Style Butter, use unsaltedbutter sticks instead. I do recommend the European Style Butter because it hasa higher fat content and helps with emulsifying the buttercream. It also givesit a rich and creamier taste!
The amount of water you add to the buttercream can varydepending on many factors like the weather, etc. This buttercream may requirepractice to perfect but once you get it you will never want to settle for thetraditional American-style buttercream.
Although this recipe calls for 6 eggs you can try it with 8or even up to 12 eggs. Let me know what texture your cake gets with the numberof eggs you decide to use.
