I flicked through the cookbook “hand made baking” and saw the recipe for the Caribbean princess cake it looked amazing and i have been dreaming making it ever since.
it is based on a Dominican cake whixh is why i was so excited about making it.
the first time i travelled to the Dominican republic was for my twenty first birthday and it was also the first holiday my partner and i took together,
he was obsessed with the white frosting on the cakes there and always went back for a second slice.
so i made this cake for him.
we love the Dominican republic and have so many amazing memories from our holidays there.
recipe for sponge
2 2/3 cups/ 320g all purpose flour
1 tbsp baking powder
1 tsp fine grain sea salt
1 cup/ 225g unsalted butter at room temperature
1 cup/ 200g granulated sugar
4 large eggs and 2 egg yokes at room temperature
1/2 cup/ 120ml whole milk
2 tsp pure vanilla extract
position the rack in the upper third of the oven. preheat the oven to 350f/180c
butter two 6 by 2 inch or 15cm by 5cm round cake pans and line with baking parchment then butter the parchment and dust the pans with the flour and tap out the excess.
in a medium bowl whisk together the flour,baking powder, and salt and set aside.
in a large bowl using a hand held mixer or in a stand mixer fitted with paddle on medium speed bat the butter and sugar until light and fluffy (approx 6 minutes) scraping down the side of the bowl, then add the eggs and yokes on at a time, add the milk and vanilla and mix then sift in the flour mixture and mix just until the flour is no longer visable.
evenly divide between the two tins, then smooth out the batter.
bake for about 44 to 48 minutes until golden brow and the cake has pulled away from the sides and a cake tester comes out clean.
let cool, level cakes then make frosting
(the filling in the book is for guava filling put i used dulce de leche)
frosting
1/2 cup/ 120ml egg whites (approx 4 large eggs)
1 cup/ 200g granulated sugar
1 1/2 tbsp lemon or lime juice
2 tsp pure vanilla extract
1/4 tsp sea salt
fit a large heat proof bowl over a saucepan of gently simmering water (do not let the water touch the bowl) put all the ingredients in a bowl with 3 tbsp of water and whisk constantly until the sugar has dissolved and the mixture looks satiny, this will take about 3 to 4 minutes.
then pout in to the bowl of a stand mixer with a whisk attachment and mix for 6 to 8 minutes until it is stiff and glossy.
spoon some Dulce de leche/ guava or pineapple filling onto the sponge then add the other on top, using an offset spatula spread a thin layer of frosting on to the cake covering it completely then place cake in the fridge for 20 minutes,
then spread a thick layer of frosting over the top and decorate with organic edible flowers.
linking up at
Dear Aimee, This cake is simply beautiful!! I am sure it is delicious as well. It sounds like a delicate wonderful flavor. A work of art. xo Catherine
This is gorgeous! I love the styling of the cake.
Very pretty and I'm sure it tastes great too, though I'm really struck by the gorgeous colours of those roses. They contrast beautifully with the white cake.
So beautiful. I just love it!
This is simply stunning, Aime!! Brava!
That icing, wow! I just want to reach out and eat it.
This cake is so, so lovely! I seriously envy your frosting & decorating skills. Your cakes are always the prettiest. xo
This is so gorgeous! Especially with those roses on top. Lovely!
Beautiful! That rose on top, gorgeous!
Your pictures are so serene and lovely. I am so pleased by them and so satisfied, I forgot to look at the recipe!!! Thank you!!