The Best Haitian Cake - Episode 22 - ❤ Love For Haitian Food

rum

🥗Healthier: coconut water

💰Cheaper: vanilla extract

Coconut water adds moisture without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and can mimic the texture.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit adds sweetness and is shelf-stable.

Sift together the flour, salt, nutmeg, and baking powder and set aside.

Combine rum and lime zest in a bowl and set aside.

Separate egg whites from egg yolks using the shell halves to transfer the whites into a bowl.

Cream butter and sugar together using a hand mixer until light and fluffy.

Add the rum and lime zest mixture to the creamed butter and sugar, mixing well.

Add vanilla and almond extract, mixing to combine.

Add egg yolks one at a time, mixing until incorporated after each addition.

Alternate adding the flour and evaporated milk to the mixture, mixing after each addition and scraping down the sides of the bowl.

Beat egg whites until they form stiff peaks, using a larger bowl if necessary.

Fold the beaten egg whites into the cake batter until well combined.

Cut wax paper to fit the bottom of the cake pans and grease and flour the pans.

Add the wax paper liners to the bottom of each greased cake pan.

Divide the cake batter evenly between the two cake pans and spread evenly.

Bake in a preheated oven for about 25 to 30 minutes, checking for doneness with a knife or toothpick.

Allow the cakes to cool for 1 hour in the fridge or on a cooling rack.

Run a spatula around the edges of the cake to loosen it from the pan.

Cut each cake in half to create four layers (not the professional method).

Add frosting to the cake board to hold the cake in place.

Add the first layer of cake and fill with strawberry filling.

Add the second layer of cake and fill with pineapple filling.

Add the third layer of cake and fill with more strawberry filling.

Frost the cake, noting that a dam of frosting should be used around the edges to prevent filling from seeping out (though this step was forgotten).

Frost the entire cake and prepare to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens