Welcome to a recipe steeped in history and an uncertain but unique origin. A blend of African and European cuisine, the sheet cake is as special as it is full of flavor . Caribbean, warmth, colors, and flavors... Everything makes sense in this recipe.
It requires meticulous preparation, but its unique flavor makes it a true culinary gem enjoyed in the Dominican Republic on special occasions. This dish clearly reflects this nation's passion for food and celebration.
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About the sheet cake
What is sheet cake and where does it come from?
Pasteles en hoja are a delicious and traditional culinary specialty of the Dominican Republic. This dish is part of the Caribbean island's culinary culture and has become a staple at festivities and celebrations.
Pastel en hoja is made from green plantain dough, mixed with lard, oil, achiote (which gives it its yellow color), and a variety of fillings that can include pork, chicken, beef, or even cod. These ingredients are wrapped in banana or bijao leaves, giving it its distinctive name, "pastel en hoja."
The Dominican pastry recipe is a manifestation of that country's rich culinary heritage. The tradition of making pastries has been passed down from generation to generation, becoming a symbol of identity and celebration for Dominicans.
The sheet cake, a creation of gastronomic traditions
The pastel en hoja (leaf pastry ), a delicious culinary specialty of the Dominican Republic, has no specific inventor. Instead, it is the result of a rich culinary tradition that has evolved over generations and has been influenced by diverse cultures.
Its main ingredient, the green plantain, is also used in other countries in the region, such as in the recipe for patacones .
About the process
The preparation of leaf cakes incorporates native ingredients from the region, such as green plantain and banana or bijao leaves, and can also be accompanied with tapioca .
It is the product of the evolution and creativity of many generations of Dominican chefs who have contributed to its development over time.
Pastel en hoja, a delicacy of Dominican cuisine, has its roots deeply rooted in the Dominican Republic, where it has become an emblematic dish of Creole cuisine.
6 Extra Facts About Sheet Cakes
- Variety of fillings : One of the most notable curiosities of the pastry is the variety of fillings used. Aside from the traditional fillings of pork, beef, chicken, and cod, there are many regional and personal variations that include ingredients such as olives, raisins, potatoes, and others.
- Wrapping Process : The technique of wrapping pastries in sheets is an art. It requires skill and experience to fold the sheets so that the pastries are well sealed and retain their shape during steaming.
- Festive food : Leaf pastries are a staple of Dominican Christmas celebrations. During the holiday season, families and communities gather to prepare large batches of leaf pastries, known as "juntadera de pasteles."
- Bijao or banana : Although banana leaves are the most common for wrapping cakes, in some regions of the Dominican Republic bijao leaves are used, which have a distinctive aroma and flavor that they impart to the cakes.
- Enjoy them year-round : Although sheet cakes are especially popular during the Christmas holidays, they can be enjoyed year-round in the Dominican Republic. Many local bakeries and restaurants offer them as part of their regular menu.
- Shared culinary art : Sheet cake making is often a communal activity. Families and friends gather to bake large batches of cakes, which becomes a social and festive event.
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Sheet cake recipe
Yields : 10 cakes
Preparation time : 3 hours
Ingredients
For the mass:
- 6 medium green bananas
- 1/4 cup of vegetable oil
- 1/4 cup melted lard
- 1 tablespoon of achiote
- Salt to taste
For filling:
- 1 kg of pork, beef or chicken (can be a mix of meats)
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup pitted and chopped green olives
- 2 tablespoons of capers
- 1/4 cup raisins
- 2 bay leaves
- 1/2 teaspoon of cumin powder
- Salt and pepper to taste
- 1/4 water cup
To wrap:
- Banana or bijao leaves, previously cleaned and softened in hot water
How to make sheet cakes
- In a food processor, blend the peeled plantains, oil, lard, achiote, and salt until you have a smooth, malleable texture.
- In a large skillet with a little oil over medium heat, brown the meat. Add the chopped onion and garlic and sauté until tender.
- Add the olives, capers, raisins, bay leaves, ground cumin, salt, and pepper. Cook for a few minutes until everything is well blended.
- Add the water, reduce the heat to low, and cook until the liquid has reduced. Let it cool.
- Take a sheet of paper and place a portion of dough in the center. Roll it out into a rectangular shape and add a portion of filling to the center.
- Fold the sides of the leaf toward the center, then the ends, forming a rectangular package. Secure with kitchen string.
- Place the pastries in a large pot of boiling water. Cover with more pastries and simmer for 1.5 to 2 hours. Remove from the pot and let cool slightly before serving.
