Skip to content Skip to sidebar Skip to footer
Home / cake / puerto / recipe / rican / wedding

Puerto Rican Wedding Cake Recipe

Post a Comment
Table of Contents [Show]

wedding cakes puerto rican style Buscar con Google Wedding, Wedding cakes, Perfect wedding
wedding cakes puerto rican style Buscar con Google Wedding, Wedding cakes, Perfect wedding from www.pinterest.com

Description

Puerto Rican wedding cake, also known as Bizcocho de Boda, is a classic dessert that is often served at weddings and other special occasions. This cake is made up of multiple layers of sponge cake, filled with a sweet pineapple filling, and frosted with a whipped cream frosting. The top of the cake is traditionally decorated with fresh fruits and flowers, making it a beautiful centerpiece for any celebration.

Prep Time

The preparation time for Puerto Rican wedding cake can vary depending on your baking experience. Plan to spend at least 2-3 hours in the kitchen to complete this recipe.

Cook Time

The cook time for this recipe is approximately 25-30 minutes per cake layer.

Ingredients

  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 6 large eggs, separated
  • 1 1/2 cups of granulated sugar
  • 1/2 cup of pineapple juice
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract
  • 1 can of crushed pineapple, drained
  • 4 cups of heavy whipping cream
  • 1/2 cup of powdered sugar
  • Fresh fruit and flowers for decoration

Equipment

  • 3 9-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cake stand or platter
  • Piping bag and tip (optional)

Method

  1. Preheat the oven to 350°F. Grease and line three 9-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  4. In another large bowl, beat the egg yolks and granulated sugar with an electric mixer until light and fluffy.
  5. Add the pineapple juice, vanilla extract, and almond extract to the egg yolk mixture and beat until well combined.
  6. Add the dry ingredients to the egg yolk mixture and beat until just combined.
  7. Gently fold the egg whites into the batter until no white streaks remain.
  8. Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  10. Remove the cakes from the oven and let cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.
  11. While the cakes are cooling, prepare the pineapple filling. In a small bowl, mix together the drained crushed pineapple and 1/2 cup of powdered sugar until well combined. Set aside.
  12. Once the cakes are cool, place one layer on a cake stand or platter. Spread a layer of the pineapple filling over the top of the cake.
  13. In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
  14. Spread a layer of whipped cream over the pineapple filling. Repeat with the remaining cake layers, pineapple filling, and whipped cream.
  15. Decorate the top of the cake with fresh fruit and flowers. You can use a piping bag and tip to create designs with the whipped cream frosting if desired.
  16. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Notes

  • This cake is best served chilled, so be sure to refrigerate it before serving.
  • If you don't have fresh flowers available for decoration, you can use edible flowers or fruit instead.
  • You can make the cake layers and pineapple filling ahead of time and assemble the cake the day of the event.

Nutrition Info

  • Serving size: 1 slice (1/12 of cake)
  • Calories: 490
  • Total fat: 31g
  • Saturated fat: 19g
  • Cholesterol: 191mg
  • Sodium: 208mg
  • Total carbohydrates: 47g
  • Dietary fiber: 0g
  • Sugars: 34g
  • Protein: 6g

Recipes FAQ

What is the traditional decoration for Puerto Rican wedding cake?

The traditional decoration for Puerto Rican wedding cake is fresh fruits and flowers. The top of the cake is usually covered with colorful fruits like strawberries, kiwis, and mangoes, as well as tropical flowers like hibiscus and plumeria.

Can I make this cake ahead of time?

Yes, you can make the cake layers and pineapple filling ahead of time and assemble the cake the day of the event. However, it is best to decorate the cake with fresh fruit and flowers right before serving.

What if I don't have heavy cream?

Heavy cream is a crucial ingredient in the whipped cream frosting for this cake. If you don't have heavy cream, you can use whipped topping or whipped cream cheese instead, but it may affect the texture and taste of the frosting.

Recipe Tips

  • Be sure to use room temperature eggs for this recipe. Cold eggs can affect the texture of the cake.
  • Make sure to drain the crushed pineapple well before mixing it with the powdered sugar to make the filling. Excess liquid can make the cake soggy.
  • For best results, use a stand mixer to beat the egg whites and heavy cream. It will save you time and effort compared to using a hand mixer.
  • When decorating the cake, use a variety of fruits and colors to make it look festive and beautiful.

Post a Comment for "Puerto Rican Wedding Cake Recipe"