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Bizcocho Mojadito Cake

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Ingredients

Adjust Servings:
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

Nutritional information

1300.3
Calories
572 g
Calories From Fat
63.6 g
Total Fat
25.3 g
Saturated Fat
130.5 mg
Cholesterol
537.4mg
Sodium
171.4 g
Carbs
1 g
Dietary Fiber
139 g
Sugars
8.1 g
Protein
234g
Serving Size (g)
10
Serving Size

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Bizcocho Mojadito Cake

Features:
    Cuisine:

    Can you revise instructions please? It is missing temperature and pan sizes. I sent message before. Thank you. Love your recipe.

    • 90 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    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. 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, 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!,Can you revise instructions please? It is missing temperature and pan sizes. I sent message before. Thank you. Love your recipe.,Need to know temperature and size of pans. used 2 (6 by 2) and put it at 350. I think it was too much for the pans and too little time 20-30 minutes. Well is in the oven. We will see the results in 1/2 hour.


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    Steps

    1
    Done

    Cake:

    2
    Done

    Using Mixer on Med-High to High Speed Cream Together the Butter and Sugar, Until Pale Cream in Color.

    3
    Done

    Add Egg Yolks, Incorporate One at a Time. Then Add in Flavoring Extract.

    4
    Done

    Lower Mixer Speed to Low and Alternately Add Milk and Flour, Ending With Flour.

    5
    Done

    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.

    6
    Done

    Pour Into Cake Pans. Bake For 20 - 30 Minutes Until Toothpick Inserted Near Center Comes Out Clean.

    7
    Done

    Soaking Syrup:

    8
    Done

    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.

    9
    Done

    Almond Buttercream Frosting:

    10
    Done

    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.

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    Reagan Ward

    Coffee connoisseur brewing up the perfect cup of joe with care and precision.

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