Dominican Cake - One Pound

By amelia

Ingredients

• 1 pound sugar
• 1 pound unsalted butter or low-salt (room temperature)
• 12 eggs separated, use only the yolks (room temperature); Separate all the eggs, place 4 egg whites in a plastic container, keep the 8 remaining whites to use later for the frosting.
• 1 pound all-purpose flour (sifted)
• 1 tablespoon baking powder
• 8 oz. of liquid (milk, juice or water)
• 1 teaspoon Dominican vanilla extract (if you can’t find Dominican vanilla, use 1 tabs of any other vanilla extract) no imitation
• The zest of one lime

Details

Adapted from yolandascakesenglish.blogspot.com

Preparation

Step 1

Preparation

Preheat the oven to 350 degrees F.
Grease and flour banking pans
Cream butter and sugar on medium speed, until it turns white and fluffy
Meanwhile, beat four egg whites until stiff. Set aside.
Add the 12 egg yolks; one by one (reserving whites)
Then gradually add the flour, baking powder, and liquid, alternating at low speed. Mix well. Turn off the machine.
Fold in the egg whites and mix well by hand (do not use the mixer as we don’t want to blend but mix).
Finally add the lemon zest and fold in.
Bake for 35-45 minutes until golden brown, or until you insert a toothpick and it comes out clean.


For Frosting

Ingredients
2 cups granulated sugar
½ cup water
Drops of lemon juice
1 tbsp. Karol syrup (optional)

1 cup of egg whites
1 tablespoon granulated sugar
1 tablespoon vanilla
¼ teaspoon cream of tartar

Preparation

Put in mixer bowl 1 cup of egg whites, one tablespoon of granulated sugar, vanilla, and cream of tartar. Leave it there. Do not turn on the mixer yet.
In a saucepan combine sugar, water, Karol syrup, and lemon drops. Stir and mix well. Then place saucepan on the stove on medium heat and bring to a boiling
Insert a candy thermometer to indicate when it is at soft ball point. When the thermometer is reaching the point of 220 degrees, start your mixer to beat the egg whites with the sugar and vanilla.
When the thermometer reaches between 230-240 degrees, add the syrup slowly while beating the mixture. Let it beat until the bowl cools.
Frost you cake.

Note:
A soft ball point means that when you take a little bit of syrup on a plate with water, you will notice that the syrup becomes a soft ball.

Another method to test is, to put a spoon the syrup and pull the spoon off. If it looks like a thread, then the syrup is ready.

Guava Filling


Ingredients
1 can guava paste 1 lb. 5 oz. (Separated into two equal parts)
1/3 cup sugar
¼ cup + 2 tablespoons water

Instructions

Take half of the guava paste and cut into small cubes and bring to a boil with ¼ cup water and sugar.
Simmer until the guava dissolves and it becomes a sauce. Remove from heat.
In a blender (if you have a small cup for the blender is better than the big jar) pour in the other half of the guava and the two tablespoons of water and press the pulse button for one or two seconds. The idea is not to break but to dice into medium pieces. (If you have no blender, dice into medium pieces.)
Add the diced guava to the guava sauce, and stir for a moment.