pittsburgh: My best friend, who's from the Dominican Republic, was craving this cake flavored ice cream called bizcocho. He lives in Pittsburgh, PA. I wanted to surprise him with it. Hoping to find a Latin restaurant that serves it, or perhaps a mail order place where I can buy it from. If either are not available, perhaps a recipe that I could whip up? Thanks!|||PORCUPINE / Fine vanilla ice cream covered in cake and chocolate. Ingredients : Ice cream: 1 陆 cups of sugar (the granulated kind) 8 egg yolks 2 teaspoons of vanilla 2 cups of cream 2 陆 cups of evaporated milk 1 tablespoon of butter Cake: 6 eggs 2/3 cups of sugar 录 cup of prepared cake flour (not sure if it refers to boxed cake mix, or sifted flour) 录 cup of chu帽o (potato starch) 陆 teaspoon of baking powder 1 teaspooon of vanilla 3 tablespoons of melted butter (for cake) 3 tablespoons of melted butter (for greasing wax paper) Chocolate Fudge: 1 戮 cup of evaporated milk 1 can (397 g / 1 1/4 cup) condensed milk 陆 cup of chopped semi sweet chocolate 4 tablespoons of Hershey's powdered cocoa 1 cup of sugar 1 tablespoon of butter 1 cup of slivered almonds, peeled and toasted How to prepare it: Ice cream: Place the evaporated milk in a pot and heat until just warm. Beat the egg yolks until thickened and gradually add the sugar. Take the warmed milk and add it gradually to the egg yolk mix, beating all the time. Put the mixture back into the pot and heat at low flame. Stir until the foam disappears, Add the butter and mix. Take off the fire just before it boils (it must not boil). Pour into a bowl, let it cool and place in freezer. Allow it to freeze. Beat the cream until thickened, like chantilly cream, and fold in the frozen ice cream mix, place back in the freezer for 8 hours. Cake: Lightly beat the egg whites, add the yolks and continue to beat. Add the sugar and beat for 20 minutes. Lower the speed and add the chu帽o, the flour, the salt, the baking powder, melted butter and the vanilla. Mix well and pour on a baking sheet that has been previously covered with buttered and floured waxed paper. Bake at 400 掳F (200 掳C) for 12 to 15 min. Take out of the oven, turn over onto a floured kitchen towel laid on a flat surface and remove the waxed paper. Line a bowl with plastic film or aluminum foil, this is to make unmolding easier. Cut the cake and line the sides and base of the bowl. Fill the center with Ice cream and cover with cake. Press firmly and return to freezer. Chocolate Fudge: Melt the chocolate and mix it with the milks and the sugar. Dilute the powdered cocoa in in hot water and strain through a sieve. place everything in big pot and set to boil, stirring constantly, until thickened, and you can see the bottom of the pot. Add the butter, allow it to cool. Two hours before serving, unmold the ice cream onto a round plate and cover it entirely with the chocolate fudge/ Stick the toasted almonds into the cake so it looks like a porcupine. 10 portions Note- I'm not sure about the potato starch, but I guess you could use plain cornstarch for this as well. Latin American nations to not have evaporated dry milk, so use canned. The flour you need for the cake not to stick onto the kitchen towel so it will not stick onto it, like you would for jelly roll. **************** Cake and filberts Ice cream (custard like ice cream) (I am not sure of all of the translation..check the link below) serves 4 people 5 egg yolks 1 cup sugar 3 1/8 cup milk 1 lemon 1 录 cup (200 grs) biscuit of soletilla (or lady fingers or dry sponge cake or vanilla wafers) 1 1/8 cup (1/2 lb) toasted filberts (nuts) 4 cups whipped cream Flavored sugar Place the biscuits in a hot place so that they dry. Once dry, crush or crumble them. In a container mix the yolks with the sugar and the milk with lemon juice . Put the mixture over slow heat and remove constantly until so thick you are unable to stir anymore. Then do not let it come to a boil and take it off the stove . Add the crushed biscuits and chopped filberts. Fill custard cups with the ice cream and adorn with whipped cream and cherry. Put it in the freezer between 1 and 2 hours and serve very cold. http://www.portalmw.com/salud/dietas/los鈥?/a> ************** Here is the recipe from the link above mine.. Dominican Cake (Bizcocho Dominicano) Dominican cake has a baked in pineapple filling, but you can use other fruits such as strawberry, orange or peach or pastry cream. Time 90mins Difficulty Advanced Serves 8 people Before starting to cook: Grease and flour two 1 陆 inch deep by 8 inch diameter baking pans. Preheat oven to 350 degrees (175 degrees C). Sift together the flour and the baking powder together and set aside. Batter Ingredients: Beat together about 4 mins: 1 stick (1/2 cup) butter 1 stick (1/2 cup) margarine 1 录 cup sugar One by one add the eggs, beating 1 min after each new egg: 3 eggs Add slowly: 1 pinch of grated lime peel 2 TBSP. Vanilla extract Alternatively separately mix 1/3 cup of orange juice first into batter above and mix well, then mix in 1/3 of flour/baking powder mix (about 2/3 plus 1/9 cup at a time) mixed well into batter above, continuing until all is mixed: Sift together and set aside: 2 1/3 cup flour 2 tsp. Baking powder 1 cup orange juice Meringue ingredients: 5 egg whites 陆 cup sugar (for the caramel) 8 3/4 cup (2 1/2 lbs) powdered sugar, sifted (for the meringue) 陆 cup water 录 tsp salt 陆 tsp cream of tartar (optional) Filling ingredients: 4 cups pineapple, cut into cubes (or strawberry, orange, peach or use pastry cream) 1 cup water 1 cup sugar 陆 tsp vanilla extract Preparation: 1.To prepare the filling: Mix all the ingredients together and simmer covered over low heat until the pineapple is tender and you obtain the consistency of marmalade. Stir often to avoid scorching. Cool to room temperature. Reserve. 2.To prepare the cake batter: Beat together the margarine, butter and sugar until it is light and fluffy and has a very light yellow color (about 4 mins).One by one add the eggs and continue beating about a minute after adding each new egg. Slowly add the lime peel and the vanilla. Add one-third of the orange juice, and when it is well mixed, add one-third of the flour. Repeat adding the flour and juice in thirds and keep whisking until all is well-mixed before adding the next third. As soon as you have stopped mixing the last batch of flour, turn off the mixer, and you should have obtained a fluffy batter with smooth and even consistency. 3.Pour half the pineapple mixture in each baking pan. Make sure you do not disturb the greased and floured bottom in the pan. Pour half the batter in each pan. Bake until a knife inserted in the center comes out clean (about 30 mins). While the cake is baking, prepare the meringue. 4.To make the meringue: Prepare the caramel by boiling sugar and water over a very low heat until it reduces to a quarter of the original quantity. Make sure it doesn鈥檛 burn. In the meantime whisk the egg whites in a glass or stainless steel bowl until it forms peaks. Slowly add the sugar until it is completely mixed. Add the salt and cream of tartar while still whisking. Very slowly pour the caramel into the mixture while beating at high speed until all is mixed. 5.Cool down cakes to room temperature. Cut any crust that might have formed. Join both cakes marmalade side in. To decorate the cake spread the meringue on top and around the cake, adding decoration as you want to. http://www.dominicancooking.com/desserts鈥?/a>|||Cub and Mevlanahave it covered, very nice research, both of you. There's no need to duplicate what's already done but I will dispense some advice or a suggestion if I may, print out both of their recipes and take it to a trusted Bakery Shop and ask them if they can duplicate either recipe, sure you'll have to pay them, but, if you are not an accomplished baker I wouldn't even attempt those recipes. It would be a nice touch if you did but in this case it might be "the thought that counts".|||It's not hard to see why your Dominican friend hankers after his Dominican bizcocho: the foundation recipe Bizcocho Dominicano (attached as a URL in 'sources' below) reveals a simply wonderful bit of local pastry cooking fireworks. Nobody, however, is just going to be "whipping this up" any time soon. Take the day off, more like... <vbg> (Btw. the link 'tips' within the recipe page is well worth looking at, as this bizcocho has obviously caused a good few bakers' frowns and sighs before...) I couldn't find any reference to a 'helado' or ice cream form of the confection, neither in spanish nor in english: maybe a variant 'wheeze' by your friend's favourite local supplier in the Dom. Republic? Hope this helps you a little on your way, at least, but many thanks to you for making me aware of the Bizcocho Dominicano. It's heading straight for the bakery drawing board, as will I... :-)|||Your not gonna find it in Pittsburgh.Why don't you ask your friend if they know the recipe for it and surprise them by making it, OR the two of you try making it as a joint venture in the kitchen. OR you could call his parents for the recipe.You might want to get a New York phone book and look there for a place that makes the desert you so desire.|||not sure, but if you happen to get the recipe, let me know... cheers