Espanol
Hace mucho tiempo que he venido oyendo la pregunta cual es la diferencia entre
bizcocho y pudin. Las repuestas han sido tan variadas y creativas he oido desde los huevos, la forma de batir, que si el jugo que si la leche bueno en fin todo tipo de respuesta.
En realidad la respuesta esta en la cantidad de huevos y mantequilla o margarina que se le hecha durante la preparacion. Para una libra de pudin se necesita 12 yemas de huevo y 1 libra de mantequilla.
Casi nadie que tiene esta receta le gusta compartirla es como algo sagrado que semantiene bien calladito. Es tan tal que aun cuando una persona obtenga la receta dificilmente haga un pudin que le quede perfecto ya que tiene sus truquitos.
El pudin es tipo de
bizcocho que es mas fino mas suave y super esponjoso con un sabor exquisito. El bizcocho normal o ponque tiene un textura mas gruesa y una masa mas corriente.
En nuestro pais el pudin se utiliza para bodas, bautizos y eventos bien formales. Mientras que el bizcocho se utiliza para eventos informales y se rellena de una infinidad de cosas como mermeladas, cremas supiros.
Como le mencionaba casi nadie comparte su receta y yo no la voy a poder compartir con ustedes tampoco porque como saben yo tengo un negocio que hacen pudin. Pero si puedo compartir con ustedes la masa del
bizcocho tradicional que si bien es cierto es mas sencillo pero no deja de ser igual de bueno.
English
Cake or pudin that is the question? First of all I would like to take the time to explain that in the Dominican Republic we have two types of cakes one is the plain old basic yellow cake and then we have what we call pudin which is a very soft, moist cake that is used for special ocassions like weddings, baptisms ect.
Many people do not know the diffrence between these cakes although they tsate quite diffrent. I have heard everything from the quantity of the eggs used to make the batter or if it is juice or milk?
The diffrence is in fact in the quantity of eggs and butter used. In order to make pudin you need 12 egg yolks and 1 pound of butter for every pound of cake. The recipie for this kind of cake is kept so quite that no on who has it shares it. And even if someone gets a hold of the the recipie he or she may not know how to make it because it has its tricks.
Regular basic yellow cake is used for everyday ocassions like birthday parties or informal celebrations. These cakes are either filled with some kind of jam, jelly, dulce de leche, chocolate mousse or with no filling at all. They are later covered with italian meringue. This tyoe of cake you can get almost everywhere in the country even at the supermarkets, but a very good pudin sells at a high price and you even have to order them at least 1 to two days in advanced if they are for a small event or family gathering.
As I mentioned nobody shares their recipie for pudin and I won't eather for i have my own business which sells pudin. I will though post a recipie for basic yellow cake which is quite good.
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