Delicious Dominican Cuisine

A Buen Tiempo... Buen Provecho! ;)

Dominican style Cake/Bizcocho Dominicano


I must confess that it took me atleast 3 – 4 cakes before I dominated the art of baking a perfect (well to me it was perfect) Dominican cake, which figures because I honestly thought the frosting (suspiro) would be the difficult part. :)    In my adventures I learned the following:

AVOID dark Teflon pans, they tend to cook the cake really fast on the outside and leave it raw on the inside (I found out the hard way the first time), unless you bake it at really low temperatures. Baking at low temperatures for really long times leads to dry cakes (I found out the hard way the second time haha).  But then I realized that most bakers I know use aluminum pans so I decided to go out and buy one (well actually 2).  It made a huge difference and my cakes came out perfect using those instead.

Moral of the story, I recommend to always use aluminum pans to get even baking.

Also, to make the batter, it’s easier to use a stand mixer.  If you don’t own one and only have one of the handheld mixers, just use that for your first cake since some of the good quality stand mixers can be very expensive.

Last but not least, making a cake is a messy task!  It was a challenge trying to keep everything nice and organized for the pictures, I am proud of the outcome though.

*Disclaimer*

My decorating skills are really awful, therefore, I’m not going to go into details on proper techniques on how to decorate a cake.  Just have fun with it like I did. :)   If it comes out ugly, just hide it and secretly serve it to your family, then make another one to continue practicing. ;)

This recipe makes what we Dominicans call “un bizcocho de una libra” (1 pound cake), therefore, it feeds about 20 people depending on how big you cut the pieces.

To make this recipe, you will need the following ingredients:

Cake Batter:
4 Cups of Flour
10 Eggs  (5 whole eggs and 5 egg yolks)
3.5 Sticks of Butter
3 1/4 Cups of Sugar (granulated)
1 tbsp White Vanilla
1.5 tbsp Baking Powder
1 Can (approx. 12oz) Evaporated Milk
1/4 Cup Orange Juice
1/4 Cup Cold Water
1 Lime (zested, about 1 tbsp)

Frosting:
1 Cup Egg Whites (about 5 Egg Whites)
3 Cups of Sugar
1 Cup of Water
2 Strips of Lime Peel

Dulce De Leche Filling:
2 Cans of Condensed Milk
1/2 Cup Evaporated Milk

Okey, let’s make us a Dominican cake! :) First, prepare the ingredients so that you have them ready to go when it’s time to start making the batter.  Also, preheat the oven to 325 degrees.

Add 1 cup of flour to a strainer that is placed over a large bowl to sift, (you can use a flour sifter if you have that, but I don’t so I use a strainer :) ),

In the middle of sifting add 1.5 tbsp of baking powder and sift with the flour,

Do not skip the sifting method because this will avoid lumps in your batter,

After sifting the flour and baking powder, set aside. Take 1 lime and lightly grate the peel, make sure to grate the green part not the white, since the white part is very bitter,

Then take 2 separate bowls and separate the yolks from the egg whites from 5 eggs,

Remember to break the eggs open very gently because egg yolks break very easily,

Set the egg whites aside to use later for the frosting (suspiro).  Don’t put the egg whites in the refrigerator because they need to be at room temperature when we use them.

Then add 5 whole eggs to the 5 yolks and the zest of one lime (about 1 tbsp) to the bowl, keep in mind that you can add the lime zest directly to the batter, but I like to let it soak in the eggs for a few minutes before adding it to the batter,

I recommend that you let the butter hang out at room temperature for a few hours before using so that it’s nice and soft.  If you use cold butter, cut it into cubes before you start to mix it for the batter.

Take the butter and add it to a nice big bowl (my stand mixer has a 3q capacity bowl), then turn the mixer on low to medium speed and start to “cream” the butter,

While the butter is being mixed, slowly add the sugar to incorporate them both,

The mixture will turn into what looks like a thick paste,

Then add the eggs slowly (drop 1 or 2 in at a time) to incorporate into the butter and sugar, remember to beat at a slow to medium speed so that you don’t get bathed in the ingredients you add,

Depending on what kind of stand (or hand) mixer you use,  you can shut the power off and scrape the bowl with a spatula.  I usually leave the mixer running when I scrape since the blades on my mixer are on the side and the bowl spins,

When the eggs, sugar and butter are mixed well,

Start adding the flour slowly while the mixer is running,

As you add the flour and the batter get’s thicker, remember to scrape the sides of the bowl so that everything mixes well,

After adding half of the flour, slowly add 1 can of evaporated milk,

After adding the milk, continue to slowly add the remaining flour,

Remember to scrape the bowl to avoid clumps, it’s alright if you have to shut off the power on the mixer to do this (I do it to scrape the blades as well),

After adding all of the flour,  add 1 tbsp of white vanilla (use Dominican vanilla if you can get some :) ),

Then take a cup and add 1/4 cup of cold water and 1/4 cup of orange juice,

Then slowly add it to the batter,

After adding the orange juice, let it mix for a few minutes, make sure to scrape the bowl and the blades with the spatula to make sure there aren’t any clumps of flour or butter stuck on the sides.  The batter should be smooth and creamy,

When you dip a spoon or spatula in the batter and let it drip, you should see the “ribbon” effect, which just means that the batter drips at quick rate leaving a ribbon trail where it lands,

Let’s prepare the baking pans.  For even baking, use aluminum pans (Wilton is a popular brand that makes good quality pans).   I have two 12″ x 2″ pans that I like to use to divide the batter in half.  Diving the batter in two pans will allow for it to rise easier than using just one pan.  It will also be easier to add the filling since you won’t have to cut the cake in half to do so. :)

You can grease the pans by spreading butter or baking spray.  I like to use a method my cousin taught me (who is a commercial baker that makes really delicious cakes with her top secret recipe), which is to take 2 tbsp of butter and melt it over medium heat,

Then add about 1 to 1.5 tbsp of flour and mix it well until it’s to the consistency of a thick gravy,

After the flour is dissolved with the butter, turn the heat off, then take a pastry brush and grease the pans with the mixture,

When the pans are greased, divide the batter in half between both pans,

Remember to scrape the bowls with the spatula to make sure to get all of the batter out.

After adding the batter to the pans, shake it and give it a few taps to settle the batter and avoid air pockets,

I usually bake both cakes at the same time since I can fit them both in my oven.  Put it in the preheated oven and bake them at 325 degrees for about 55 – 60 minutes.  Make sure to have the rack in the center of the oven.  If you have the rack on the bottom, the bottom of the cakes will overcook.

However, I do have to switch their position halfway through the baking so that they bake evenly, after about 25 – 30 minutes, I bring the cake that is in the back towards the front, and I rotate the pan as well,

Continue to bake for another 25 – 30 minutes.

When the cakes are ready they will be golden and have what I call a “flattened muffin top”, which is a slightly raised top with some “cracks” in the cake.  To ensure they are thoroughly cooked you can stick a toothpick or a clean knife through the center, if they come out clean the cake is ready.

Set the cakes aside and let them cool for a few hours.  Do not attempt to put frosting on a hot or warm cake, it will just cause the frosting to wilt and become a mess.

Now let’s make the filling.  You can also make this before the cake, the order is really up to you.

If you are a frequent visitor of my blog you probably know that I am addicted to dulce de leche caramel and that I like to use it often.  So it’s no surprise that’s what I’ll be using to stuff my cake today. :)

First, preheat the oven to 350 degrees.

Take a small baking dish and pour both cans of condensed milk into it,

When all of the milk is in the dish,

Take a separate baking dish that is large enough to hold the baking dish containing the milk and set it aside,

Cover the baking dish with the condensed milk with some aluminum foil, then place it in the larger baking dish we set aside earlier.  Then poke some holes in it with a fork to will allow the steam to escape while the milk cooks down.  About 10 – 12 pokes should be good,

Add some warm water to the outer baking dish, this method of cooking the milk is called “baño de Maria”, which means “Maria bath”.  It’s the same method used to cook flan and other types of custards,

Transfer the dish into the oven and let it cook for 1.5 hours.  While it cooks, DO NOT remove the aluminum foil.

After 1.5 hours, remove the dish from the oven and let it cool for a few minutes because it will be piping hot!  After you’ve let it cool, remove the aluminum foil and feast your eyes on this deliciousness:

With a spoon or spatula, mix the caramel then add about 1/2 cup of evaporated milk (if you want a thicker caramel add less evaporated milk, if you want it looser, add more milk),

I suggest you use a whisk to mix the caramel and milk,

Continue to mix until it’s nice and smooth,

A method I like to use to check to make sure the caramel is a good thickness is to dip a clean spoon and then run your finger down the middle, if the caramel stays put it’s a good thickness,

Transfer the caramel into a different container and set aside uncovered to let it cool down.

When the cakes and the filling are cool, let’s put them together.  Take each cake and trim the top off (to get a flatter surface).

Save the piece you shave off, it’s delicious with some coffee or milk, or I like to put it in the toaster oven and “toast” it then spread a little butter on top.

Then take about 1 cup of the dulce de leche caramel and spread it over one of the cakes, make sure to leave a border of about 1/4″ to 1/2″ on the edge so that the caramel doesn’t drip out over the sides,

Then place the second cake (shaved side down) over the filling to seal it in,

Now let’s make the frosting (suspiro)! :)

Make sure the egg whites are at room temperature, place them in a large bowl and set aside,

Take a small sauce pan, put it on medium-high heat and add 1 cup of water,

Then add 3 cups of sugar,

Take 1 lime and trim off a couple of pieces of the peel,

Make sure to only peel the green part, trim the excess white part off because if you leave it that will make the syrup bitter,

Add it to the sugar and water, then mix well to dissolve,

While the syrup starts to get hot and becomes translucent, let’s start to beat the egg whites.

For my particular stand mixer, it doesn’t beat the egg whites well enough unless I detach the mixer and do it by hand since I can detach the mixer from the stand.

Start to beat the egg whites at high speed, the egg whites will start to get frothy,

Continue to beat until they become a thick foamy consistency,

Make sure to get good contact with the bottom of the bowl to mix all of the egg whites.  When they are nice and stiff, you can stop mixing and wait for the syrup to be ready,

When the syrup is boiling and translucent, let it cook for a couple of minutes (you don’t want it to turn dark brown, just ensure all of the sugar is completely dissolved), then turn the heat off,

Scoop out the lime peels and discard them, you don’t want them to land in your frosting :)

Then start to the beat the egg whites at high speed again and very slowly start to add the syrup,

Add a few tablespoons of the syrup at a time, set the syrup aside and make sure to beat the egg whites well by rotating the bowl,

Then continue to add the syrup slowly,

Add a little at a time then stop and continue to beat and rotate the bowl,

Continue this process until you’ve added all of the syrup, (It’s fine if you have a small amount left over)

Continue to beat, the frosting will get thick and stiff,

After adding the syrup, add 1 tsp of white vanilla,

Beat for a few minutes making sure to get good contact with the bottom and the sides of the bowl so that all of the frosting is thoroughly mixed, then turn the mixer off and lift the blades.  You should see some stiff peaks and the frosting will be thick and smooth.  You can also stick a clean dry spoon in and give it a taste. :) (ALWAYS use DRY utensils when working with frosting)

Now, let’s frost the cake! :)

The easiest tool to use to frost the cake is the frosting spatula,

Again, make sure the spatula is clean and DRY.  Take a generous amount of frosting with the spatula and start to spread it over the cake,

One tip I can tell you is to use ALOT of frosting and pack it onto the cake, it’s the best method to avoid seeing crumbs on the frosting.  When you use small dollops and smear it on the cake, they tend to get full of crumbs.

After covering the cake with the frosting, just smooth out the frosting the best you can (using a rotating stand is easier but not necessary), it will never be perfect. :)

Another tip, when coloring the frosting, use a toothpick to slowly add the food coloring to the frosting (you will probably have to use several toothpicks),

Add small amounts at a time until you get the shade of color you desire, a little goes a long way,

Remember, you can always add but you cannot subtract food coloring,

Use a clean dry spatula to scrap the bowl to make sure to get all of the frosting colored,

When all of the frosting is colored, add it to a decorating bag (you can find those in craft stores or stores like Walmart and Target) with the tip of your choice, then I suggest you practice a little on a plate or aluminum foil before you start to decorate your cake,

After practicing, get creative and see what your decorating skills are capable off, :)

Here is a sample of one of the cakes I decorated:

Not the prettiest, but it was very tasty and I was very proud of it! :)

Keep in mind when you slice into this cake, the caramel will start to drip down the sides, and it will be heavenly! YUM! :)

Now go on and bake yourself a Dominican cake, it will be worth the labor, I promise! :)

Buen Provecho! ;)

 

 

 

 

 

 

50 ResponsesLeave one →

  1. Amy Elliott Polanco

     /  March 2, 2012

    Oh my goodness! I can hardly wait to try this recipe this weekend. I have only had a Dominican cake twice, my husband ordered them from a neighbor. But now that I see your recipe I feel sure that I can make this wonderful cake with the “to die” frosting. Heaven! Thanks so much for sharing this one and for the delightful pictures.

    Reply
  2. Rebeca

     /  March 10, 2012

    I have been trying to make this cake, but i want it to be a moist cake, is there any recipe to make it moist or add rum of some sort???

    Reply
    • Janet O.

       /  March 10, 2012

      Rebeca,
      What kind of mold did you use when you made it? Usually it comes out moist when I bake mine.
      Janet

      Reply
  3. barbara

     /  June 8, 2012

    Looks great! Making it today , will let you know if I succeeded.

    Reply
  4. Liz S

     /  August 29, 2012

    I just wanted to let you know that I had been scouring the Internet for quite some time trying to find a great DR cake recipe. Everyone in my family travels back from Santiago with DR cake in their carry-ons; this cake is that serious to us, lol. You were right about it being a serious labor of love but my cake came out nearly perfect this first time around. I’m thinking of adjusting the baking times and temperature since the oven in my rental apt is literally from the early 1960′s but I followed your step by step instructions and everyone loved it. Thanks!!

    Reply
    • Janet O.

       /  October 13, 2012

      Liz,
      I’m glad that it came out good for you. The type of pan and oven temp definitely have a huge impact on the outcome of the cake. I know what you mean about this cake being a big deal, I usually make the cupcakes (for some reason I find it easier lol) with this batter and meringue frosting on a frequent basis because people love them! ;)
      Janet

      Reply
  5. Silvia

     /  October 20, 2012

    Hey thanks for all the recipes in your website, I have done almost all your desserts but I was wondering if you have one for avichuelas con dulce with pictures i will love to learned how to make it. Ones again thank you

    Reply
  6. Chris DeLeon

     /  November 3, 2012

    Thank you so much for taking the time in making these recipes, this has helped me bunches in getting ready for my wedding.

    Thanks,

    Chris

    Reply
    • Janet O.

       /  March 28, 2013

      Chris,
      You’re very welcome! Congratulations on your nuptials! :)
      Janet

      Reply
  7. Aimee

     /  November 12, 2012

    Hi, Thank you for the wonderful recipes! I tried the Dominican recipe, the taste was outstanding but I probably left it in the oven too long as it turned out a bit dry. Also the frosting turned out rubbery. Do you think I could have overbeat? Im not sure what I did wrong. I will try again next week.

    Reply
  8. Delgado, Ledwys

     /  November 12, 2012

    How long does it take to make this cake?

    Reply
  9. Clarisel

     /  November 12, 2012

    Hello, i have tried doing the cake your way! It tastes delicious my suspiro came out outstanding. But i have a concern with the batter? The cake is a little too wet i dont know of that is the right word. Usually when u cut a cake crumbs come out the sides. Do you recommend i do something different. Also what kind of flour do you use? Thank you hope to hear from you soon! I wish i can show you my pictures of the cake i made with your recipe !

    Reply
    • Janet O.

       /  March 28, 2013

      Clarisel,
      Sorry for the late reply, perhaps the temperature when you baked the cake was off and it was a tad undercooked? If you want to send me pictures, feel free to do so at my email: janezita45@hotmail.com.
      - Janet :)

      Reply
  10. lily

     /  November 13, 2012

    I just tried this recipe today my husbands in the military and going off to training so i had a little dinner party set up for him. we are both Dominican and stationed in a place were there arent really a lot of Dominicans and let me tell you this came out PERFECT! im so happy ive always been big on cakes with a 3 yr old at hand i cant wait till her next birthday :D Thank You for sharing

    Reply
  11. leticia williams

     /  November 15, 2012

    I would like to do pineapple feeling, may I have the recipe, thank you!

    Reply
  12. Dahiana

     /  December 14, 2012

    what kind of butter did you use??? was it salted or unsalted??

    Reply
  13. thhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssss llllllllllllllooooooooooooookkkkkkkkkssssssssssssss gggggggggggoooooooooodddddddd

    Reply
  14. Meesh

     /  January 14, 2013

    Thanks to you everyone loved my cake. I thought I would never be able to make a Dominican cake but you made it easy. it was delicious! only thing , my supiro was more like a soup lol I have to try it again. thanks so much!

    Reply
    • Janet O.

       /  March 28, 2013

      Meesh,
      Glad you liked the cake! :) The suspiro can be tricky to master, but sometimes over-beating or using cold eggs can lead to a soupy consistency.
      - Janet

      Reply
  15. I will try this cake recipe next weekend. Just one question, you frosted cake with the Shapiro still hot? Do I let it cool?

    Reply
    • Janet O.

       /  March 28, 2013

      Yvi,
      Sorry I did not see this comment earlier. You want to frost the cake after it’s cooled down to room temperature. IF you frost it while it’s hot, the frosting will melt and the cake will get mushy.
      - Janet

      Reply
  16. I meant suspiro. Lol! Darn kindle!!!! Lol! The frosting do I refrigerate? Or cool before frosting cake??? Thanks!!!!

    Reply
  17. Joey

     /  March 3, 2013

    Hi Janet, Thank you for posting your DR cake. I will try this, step by step and will get back to you soon and let you know how it came out. Saludos ☺

    Reply
  18. Amy Elliott Polanco

     /  March 8, 2013

    This cake is so amazing! It is now a house brand of cake. We never order a cake anymore. Thanks so much for sharing this great recipe. My Dominican mother in law says its perfect everytime I make it. LOL

    Reply
  19. Johanna N.

     /  March 19, 2013

    I tried making the cake (first time) it was good but it didn’t really tasted like the cakes i have bought. I’m not sure what i did wrong, does it get better if i keep trying to make it :/. And when i tried making the dulce de leche it didn’t come out dark. I everything you say i don’t know what I’m doing wrong. :( But the suspiro came out good :)

    Reply
    • Janet O.

       /  March 28, 2013

      Johanna,
      Was the cake dry or undercoooked? Making dominican cake is tricky because every oven can vary in temperature and that can affect the outcome of the flavor. I hope that it gets better if you make it again, if there is anything I can help you with, let me know. I try to be as specific as possible in my posts.
      - Janet

      Reply
  20. Emelinda

     /  March 22, 2013

    Hi, my name is nena and I want to thank you for your nice demonstration on how to bake Dominican cake. I would like to share with you my story, I have a girl which is very passion when is comes to bake cake , she learn how to bake cake at 9 years old and our fist cake recipe, was over the phone. We are learning how to make suspiro that has been very difficult for us but we keep trying because we love baking.
    I would like to know if there is another way of making the caramels ? Thank you.

    Reply
    • Janet O.

       /  March 28, 2013

      Emelinda,
      DO you mean the caramel for the suspiro? Unfortunately, I don’t know any other method to get that merengue consistency from the egg whites. It takes some practice but just remember it’s important for the eggs to be at room temperature and for the sugar to be completely dissolved in the syrup (not to overcook it though).

      Let me know if there is anything else I can help you with!
      - Janet

      Reply
  21. Carmen Navratil

     /  April 22, 2013

    Hi! I am so excited to try your recipe! I am curious – what size aluminum pan did you use? I plan on doubling your recipe and thinking of using 12 inch round cake pans… do you think that would work?

    Thank you for sharing!!
    Carmen

    Reply
    • Carmen Navratil

       /  April 22, 2013

      More specifically 12 x 3 inch deep?

      Reply
    • Janet O.

       /  April 23, 2013

      Carmen,

      Those size pans should work fine if you are doubling the recipe, just split the batter in half when you pour for each pan. I am not sure how big of a mixer you are using but just be careful when mixing everything because most of the standard sized mixers will not be able to hold this recipe doubled in one batch. Also, keep an eye out on the baking time because it will be a bit longer.
      - Janet

      Reply
  22. Carmen Navratil

     /  April 25, 2013

    Janet,
    Thanks so much for your reply! I am attempting the cake tomorrow without doubling as a practice run as I want to make this cake for my daughter’s 2nd birthday coming up next month. I will use one cake pan for 1 lb. and cut in half for the filling. I am hoping this will work as a practice, also good way to see how much my mixer can handle. I may have to prepare 1 cake before the 2nd! Good tips! I hope to report back soon with good news! :)

    Reply
    • Janet O.

       /  April 29, 2013

      Carmen,
      I hope that your practice run was successful, let me know how it went! :)
      - Janet

      Reply
  23. Carmen Navratil

     /  April 26, 2013

    Janet,
    Just noticed the recipe doesn’t call for any salt? I thought you are supposed to add some salt to desserts to bring out the flavors?
    Thank you!
    Carmen

    Reply
    • Janet O.

       /  April 29, 2013

      Carmen,
      You can add salt if you’d like, I find the batter comes out fine without it, but you are right, adding salt to certain desserts enhances the flavors.
      - Janet

      Reply
  24. Carmen Navratil

     /  April 29, 2013

    Well Janet, I tried it but I have I believe learned from my mistakes! I should have followed your directions exactly with regards to the pan among a couple of other things that were my fault! Although tasty, I need to try again! I used one round pan (12×3) for all the batter, as only one fit in my oven. I baked at 325 for about 60 minutes and when I took it out of the oven, the cake cracked! I think flower nails, a lower oven temperature and/or splitting the batter may help that? Then I made the mistake of spreading warm dulce leche I had made onto the cooled cake, letting it never really solidify and oozed out the cake too much when I finally went to cut it. That coupled with overbearing the egg whites! Lol I don’t know what else I could have messed up! It was obviously not a good day for baking! I think next time I will use my handy handheld mixer for the egg whites as opposed to my stand mixer. I think I may have even used the wrong paddle attachment (I used the whisk rather than the paddle)..but either way I think I learned my lessons and will try again in a few days, after we’re done eating what we can of this one! Lol Any suggestions you may have I would love to hear! :)

    Reply
    • Janet O.

       /  May 2, 2013

      Carmen,
      Don’t get discouraged, you don’t want to know how many cakes I had to bake before I created a decent one lol! The baking time is so tricky because every oven is different, but just remember to poke the middle and if the knife comes out clean, the cake is done. If the top cracks that’s normal, just gently trim the top later to even it out. Also always wait until the filling is cool before you put it on the cake. The cake needs to be cool before you frost it so that the frosting doesn’t melt.
      Making suspiro for the first time is also tricky, once you get a good consistency don’t keep beating it so it doesn’t get too dry.
      Hope your next attempt is more successful! Good luck!
      - Janet

      Reply
  25. Toni

     /  May 1, 2013

    I’m interested in the frosting for this cake. How much frosting does this make? It looks like more than enough for the 12 in cake. Also, how long does it last? I tried a meringue frosting that fell flat the next morning. How long will this hold up for??

    Thanks

    Reply
  26. Doris Duran

     /  May 10, 2013

    Hi Janet!
    I’m excited! I’m going to try this cake tomorrow for Mother’s Day on Sunday. Two questions: I noticed in the ingredients list you called for 4 cups of flour but in the instructions it says to sift/use only one cup. Do I have to use the 4 cups in the batter or just one. Also I’m making this cake the day before its eaten. How do you suggest I store it?
    Thanks for sharing this recipe!!!
    -Doris

    Reply
    • Janet O.

       /  May 13, 2013

      Doris,
      I apologize if the instructions are not clear, I meant to say sift 1 cup of flower at a time. If you did end up making it over the weekend, I hope it turned out well. If you didn’t attempt yet, you can make the cake ahead of time and store it at room temperature in a sealed container (so the cake doesn’t dry out). Just wait until the cake is at room temp before covering it so it doesn’t become soggy.
      - Janet

      Reply
  27. Niza

     /  June 10, 2013

    Hi Janet,

    I just wanted to tell you thank you so much for the instructions. I’m Dominican and thought it was going to be the hardest thing to do, but i was wrong. I made it this past Saturday and didn’t eat any until Sunday and it was delicious and moist. It was a surprise for my husband. I did have a problem with the suspiro though, it would not get hard/thick for anything no matter what I did. I did leave the egg whites in room temp. for hours. I don’t have a mixer so I did everything with a Balloon Whisk. Can that have been the problem??

    Reply
    • Janet O.

       /  June 12, 2013

      Niza,
      I am glad that the cake came out good. Once you make it a few times it becomes easier, it’s just so many steps (not like making a cake with the box mix lol). With the suspiro, making it with a balloon whisk for the first time could be more difficult since it requires such aggressive beating. Also the way you pour in the melted sugar affects the outcome of the merengue. That’s why it’s easier to use the electric beater because it can keep up with the mixing and not let the whipped egg whites deflate.
      Don’t get discouraged though, making suspiro even with the electric beater does take a few tries to master the technique. Try it again and add the melted sugar slowly, beat more vigorously and see if it comes out thicker that way. Good luck!
      - Janet

      Reply
  28. Niza

     /  June 12, 2013

    Thank you for the advice. I think I may have added the melted sugar a little too fast. Might invest on a mixer : )

    Reply
  29. javier sang

     /  June 16, 2013

    Queria darle mi agradecimiento, es mi Segundo Bizcocho Dominicano y me salio casi perfecto, muchas gracias

    Reply

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