Puerto Rico Soaking Syrup Recipes

BIZCOCHO MOJADITO CAKE

Bizcocho Mojadito Cake image

This is a dense cake which is very buttery and a lovely almond flavor. Especially good with frosting and can support fondant. I use Marshmallow Fondant which you can make at home and tastes superior to the pre-made fondant. I'm listing the ingredients for the almond buttercream frosting, however I personally prefer to still use Buttercream Icing I recipe, which is my favorite. I have made the soaking syrup without the Brandy when I made this cake for my daughter's birthday and it was still delicious. ***Just a few thoughts on ingredients: I personally feel if I'm making from scratch to buy a good quality extract, I use a Bourbon Vanilla from Madagascar and only use Pure Almond Extract. Be advised that Almond Extract is a strong flavor, so use less if you prefer or halve it with Vanilla extract. I also never use butter with salt in it. Look for unsalted butter or sweet cream butter. I would prefer to control the amount of salt in my recipes. Happy Baking!

Provided by chefRD

Categories Dessert

Time 1h10m

Yield 2 cake layers, 10-14 serving(s)

Number Of Ingredients 15

Ingredients

3 cups self-rising flour
1 cup unsalted butter
2 cups granulated sugar
4 eggs (separated)
1 cup evaporated milk
1 teaspoon almond extract
1 cup water
1/2 cup granulated sugar
1/4 cup brandy
3 teaspoons almond extract
2 lbs confectioners' sugar
2 cups crisco vegetable shortening
1 tablespoon vanilla flavoring
3 tablespoons almond flavoring
3 -6 tablespoons water

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.

PUERTO RICO SOAKING SYRUP

Puerto Rico Soaking Syrup image

The secret to a super moist cake is soaking the cake in a syrup before decorating it- this is done while the cake is still in the pan after the cake has been out of the oven for at least 5 minutes.

Provided by That Napa Chicken R

Categories Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 3

Ingredients

1 cup granulated sugar
2 cups water
2 tablespoons rum

Steps:

My favorite method is to poke each layer with a toothpick all over the top, then pour the syrup on top.
In a saucepan dissolve the sugar with the water, bring to a boil, cover and remove from heat, let the syrup cool to room temperature.
Add the 2-tablespoons of rum and stir.
Allow it to set up well before finishing the cake- this will take about 2 hours.

Nutrition Facts : Calories 418.9, Sodium 4.9, Carbohydrate 100, Sugar 99.9

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