Bizcocho Mojadito Cake
"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!"
photo by rosatata5
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
2 cake layers
- Serves:
- 10-14
ingredients
-
Cake 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
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Soaking Syrup
- 1 cup water
- 1⁄2 cup granulated sugar
- 1⁄4 cup brandy
- 3 teaspoons almond extract
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Almond Buttercream Frosting
- 2 lbs confectioners' sugar
- 2 cups crisco vegetable shortening
- 1 tablespoon vanilla flavoring
- 3 tablespoons almond flavoring
- 3 -6 tablespoons water
directions
-
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.
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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.
Questions & Replies
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I have two questions. How do you ensure syrup is well distributed jn the cake? And, do you stack the cakes up and then frost them together to make one cake? (No filling as Puerto Rican cake doesn’t need a filling) It May be a silly question, but I usually make one cake in a 10x3 cake pan. I struggle with the syrup. I make wholes in the cake. Pour half of the syrup on the top of the cake. Let it cool down completely. Turn it over a cake platter and pour the rest of the syrup. The problem is that the syrup doesn’t get to the center of the cake. So I’m starting to believe that it is because the cake is too thick and maybe is best to divide batter in two pans. Pour the syrup in each cake and then stack them up and frost it. ??????? -
What temperature you supposed to bake the cake and how do I put syrup on the cake -
I would love a more clear understanding on the directions. There's no temperature, nor directions about the soaking. Maybe a video?
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i cant find almond flavor. can I add almond extract instead? how much can add -
What temperature should the oven be set at? The soaking syrup, so I add it while its hot or should I let it cool? Should the cake be cool before adding the syrup?
see 5 more questions
Reviews
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I want to learn how to make this cake because my auntie who past away use to sell them in PR. I never could get her recipe. This looks like how she use to make her frosting and cake texture. I do need to know, What temperature should the oven be set at? The soaking syrup, so I add it while its hot or should I let it cool? Should the cake be cool before adding the syrup? (as I see someone already asked but there is no answer so I am asking again) Thank you and look forward to hear from you soon!! -
Di you pour the syrup while the cakes are still warm or when they are at room temp?
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This recipe is very authentic only thing is that I recommend you using self rising cake flour like Presto. It will give the cake the right texture!! That is the one you should originally use for this recipe.
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This is cake I used to have at all of my birthday parties growing up. I was looking for a good recipe because I have an order for one coming up soon. This recipe is perfectly moist and delicious. I loved it! It remained me of my youth. The only small adjustments I made to the recipe was I made buttercream using butter and coconut extract, I omitted the almond and used vanilla extract (just because I prefer the taste) &. I also made a guava and pineapple filling to go between the layers. Other than that the cake was fantastic!!
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Excelent recipe!!!
RECIPE SUBMITTED BY
<p>Greatest of all, I am a Mom! The true miracle in my life so far is my beautiful daughter, Emily Rose. She is the joy of my life. My husband and I were blessed after nine years of marriage to finally be able to have her. I am also an artist. I love to paint with acrylics and I also use colored pencils. Perfectionist is my middle name. I am passionate about cooking. I love to cook for my daughter (who at almost three years old is not the easiest to please at the moment) and my husband, Tim. I have been more excited about cooking since discovering Recipezaar. It makes cooking and shopping for the ingredients easier. I just started adding some of my favorite recipes to the site and can't wait to see if anyone tries them. Keeping my fingers crossed that I get "good" reviews. <br /><br /><img alt="" src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" /> <br /><br /><img alt="Photobucket" src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" /></p>
