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Puerto Rican Cake & Merengue

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Giselle Achecar and Sharon Jakubecy dance salsa and whip up a Puerto Rican bizcocho (cake) con merengue. Organic, eco-licious yumminess. Bonus: Giselle's progeny, the Sous Chef. These girls are NUTS!
Ingredients
  Cake flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 1⁄2 Teaspoon (organic)
  Sea salt 1⁄4 Teaspoon
  Egg yolk 5
  Egg whites 6
  Sugar 1 Cup (16 tbs) (organic)
  Vanilla extract 4 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Butter 6 Ounce, melted
For making merengue
  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon
  Sea salt 1 Pinch
  Sugar 4 Tablespoon (organic)
  Lemon juice 1 Teaspoon (organic)
Directions

MAKING
1. In a large bowl mix together – cake flour, baking powder and sea salt. Sift thrice the mixture.
2. In a mixing bowl whisk egg yolk with the help of standing mixture and add in the sugar slowly.
3. Pour in vanilla extract and almond extract. Whisk for a few minutes and add set aside.
4. In another mixing bowl whisk egg yolks and pour in melted butter.
5. Slowly fold the egg yolk mixture with egg white and add in the cake mixture fold all the mixtures slowly.
6. Pour the batter in the cake pan, bake for 37 minutes at 350 degrees F.
7. Take out the cake and let it cool.
8. For making the Merengue – in a mixing bowl take egg white and whisk with the standing mixture.
9. Add in cream of tartar, sea salt, and sugar and lemon juice. Mix until mixture is fluffy.

FINALIZING
10. Spread the merengue over the cake evenly and cover the entire portion.

SERVING
11. Serve Puerto Rican cake and Merengue after dinner and enjoy with family and friends.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Puerto Rican
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cake Flour
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4
Subtitle: 
Puerto Rican Cake and Merengue

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