1 hr 40 mins
Traditional Dominican cake is the center of every Dominican celebration, here we carefully explain how to make with our easy, detailed recipe.
Author: Clara Gonzalez
Serves: 8 - 10 portions
For the cake
¼ lb (110 grams) of butter
¼ lb (110 grams) of margarine
1 pinch of grated lime peel
1 cup of orange juice
½ lb (220 grams) of all-purpose flour
½ lb (220 grams) of sugar
2 teaspoons of vanilla extract
2 teaspoons of baking powder
For the meringue
5 egg whites at room temperature
1 cup of sugar (for the caramel)
1 cup of powdered sugar, sifted (for the merengue)
½ cup of water
A pinch of salt
¼ teaspoon of cream of tartar
For the filling
2 cups of pineapple, cut into cubes
1 cup of water
½ cup of sugar
1 teaspoon of vanilla extract
To prepare the filling
Mix all the ingredients together and simmer covered over very low heat until the pineapple is tender and you obtain the consistency of marmalade.
Stir often to avoid scorching and add water as necessary.
Once the filling is ready (it takes an hour or more due to the tough fibers in pineapple) cool to room temperature. Reserve.
To prepare the cake batter
Grease and flour two 8" baking pans.
Preheat oven to 350 °F (175 °C).
Mix the flour and baking powder and sift together. Set aside (all the ingredients must be at room temperature).
Beat together the margarine, butter and sugar until it is light and fluffy and has a very light yellow color (about 4 mins).
One by one add the eggs and continue beating about a minute after adding each new egg.
Slowly add the lime peel, and vanilla.
Add one third of the juice, when it is well mixed add one third of the flour. Repeat adding the flour and juice in thirds and keep whisking until all is well-mixed before adding the next third.
As soon as you've stopped mixing the last batch of flour turn off the mixer, you should have obtained a fluffy batter with a smooth and even consistency.
Pour half the pineapple filling on each baking pan. Make sure you do not disturb the cover of butter and flour.
Pour in half the batter in each one.
Bake until a knife inserted in the center comes out clean (about 30 mins).
To make the meringue
Whisk the egg whites in a glass or stainless steel bowl until it forms peaks. Slowly add the sugar until it form stiff peaks.
Add the salt and cream tartar while still whisking.
Prepare the caramel by boiling sugar and water over very low heat.
If you have a candy thermometer (highly recommended) boil until the caramel has reached 235 °F (112 °C). If you don't have a candy thermometer boil until the caramel is thick but still transparent (it must not burn).
Very slowly pour the caramel into the mixture while beating at high speed until all is well mixed.
Cool down cakes to room temperature.
Cut the crust.
Join both cakes filling-side in. If you did not bake the pineapple filling with the cake, or are using another type of filling (like guava marmalade or pastry cream) then spread on one of the cakes and top with the other.
To decorate the cake spread the meringue on top and around the cake, add decoration according to your taste and skills.