Grease two 8" [20 cm] non-stick baking molds and sprinkle with the flour.
How to make Dominican Cake
Preheat oven to 350 °F [175 °C].
Mix the flour and baking powder and sift together. Divide into thirds and set aside.
Beat together butter and sugar until it is light and fluffy and has a very light yellow color (about 4 mins).
Add the eggs one by one and continue beating until each is well incorporated into the mixture before adding the next.
Add the lime peel, and vanilla. Pour in a third of the juice, when it is well combined add a 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've stopped mixing the last batch of flour turn off the mixer, you should have obtained a fluffy batter with a smooth and even consistency.
Pour in half the batter in each baking pan, making sure not to disturb the butter/flour cover.
Bake until a knife inserted in the center comes out clean (about 30 mins). Cool down cakes to room temperature before removing from the pan.
Cut the upper crust of the cakes, making them even. Pour the filling you chose (list above the recipe) then spread on the cut side of one of the cakes. Join both cakes filling-side in.
To decorate the cake spread the meringue (list above the recipe) on top and around the cake, add decoration according to your taste and skills.
Important things to remember:
Please read the whole recipe carefully before starting.
Have all the ingredients at hand and ready.
If you are preparing this cake for a special occasion I strongly suggest that you do not do it for the first time then. Bake a 'rehearsal' cake, this will give you time to adjust quantities, ask questions and improve your skills.
Dominican cake must be consumed at room temperature, and best consumed the same day. Since it contains large amounts of fat it will harden in the fridge, detracting from what makes it different, that is, its lightness.
You cannot prepare this cake without a mixer. You will need, at the very least, a hand-held one, and only if your cake is very small. We strongly suggest that you use a stand mixer. Once you start mixing the cake it has to be nonstop until the batter is finished. You will need your hands for other tasks, so if you are going to use a hand mixer please procure assistance. The recipe in our site can be prepared with a regular stand mixer; if you are preparing a bigger cake you will need a bigger, more powerful mixer. If your mixer is not able to move the volume of batter adequately your cake will fail to rise.
You will need a scale to follow this recipe. I strongly discourage from converting weight to volumes for this cake. The reasons for this are a bit long to explain but do trust me on this. Borrow a kitchen scale for the day or buy a cheap one. Should you still wish to convert these weights, you can use this guide. Please do so yourself, and at your own risk.
If you are not an expert at decorating with royal icing, you can either search online for tips and tricks or buy one of the myriads of books available on the subject. Cake decoration is out of the scope of our site. Mastering cake decoration is a long process, but with a bit of help you can produce some very nice results.