Bizcocho Mojadito Cake Recipes

BIZCOCHO MOJADITO CAKE

Steps:

• Cake:.
• Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
• Add egg yolks, incorporate one at a time. Then add in flavoring extract.
• Lower mixer speed to low and alternately add milk and flour, ending with flour.
• Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
• Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
• Soaking Syrup:.
• Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
• Almond Buttercream Frosting:.
• Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.

BRANDY ALMOND CAKE

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
• Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
• Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.

BIZCOCHO DE CHOCOLATE

Steps:

• Preheat the oven to 325 degrees F.
• Line an 8" square baking pan with parchment.
• Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
• In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
• Fold in the nut mixture; the batter will be very thick.
• In another large bowl, beat the egg whites and the salt until frothy.
• Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
• Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
• To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
• Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
• Cool for 15 minutes, or until the glaze is lukewarm.
• Pour over the cake, letting it drip down the sides.