Do you have a copy of Toba Garrett's "The Well Decorated Cake"? There is a recipe for Dominican Cake in the book.
Never heard of Suspiro icing though...Toba suggests serving the Dominican Cake with a Meringue Icing (the recipe is in the book as well).
If you don't have the book, I can email a copy to you...let me know.
I think that meringue icing is the same as suspiro. Good Luck!
If you search spanish forum I know you can find it there. I just saw that topic a few weeks ago. Sorry I don't have the post.
I don't know if you can read Spanish, but if not, ask MariaLovesCakes to translate the recipes for you.
Here's the link -
http://cakecentral.com/cake-decorating-ftopict-635039.html
Theresa 
Oh i would appreciate a copy stacey i've Pmed my email to you!
Jen,
Did you get the PM? Let me know.
Stacey
Another CC'er, Luz Mercado, sent me this recipe some time ago. I haven't tried it yet but it sounds wonderful.
Before starting to cook:
Grease and flour two 1.5 inch deep by 8 inches in diameter baking pans. Heat up the oven to 350 f. Mix the flour and baking powder and sift together. Put aside.
Ingredients:
· ¼ lb of creamed butter
· ¼ lb of margarine
· 1 Pinch of grated lime peel
· 1 Cup of orange juice
· ½ lb of all purpose flour
· ½ lb of sugar
· 2 Tablespoons of vanilla extract
· 2 Teaspoon of baking powder
· 3 Eggs
For Meringue:
· 5 Egg whites
· ½ Cup of sugar (for caramel)
· 2 ½ lb of powdered sugar, sifted (for meringue)
· ½ Cup of water
· ¼ Teaspoon of salt
· ½ Teaspoon of cream of tartar (optional)
For Filling:
· 4 Cups of pineapple, cut into cubes
· 1 Cup of water
· 1 Cup of sugar
· ½ Teaspoon of vanilla extract
Preparation:
Ø To prepare the filling: Mix all the ingredients together and simmer covered over very low heat until the pineapple is tender and you obtain the consistency of marmalade. Stir often to avoid scorching. Cool to room temperature. Reserve.
Ø To prepare cake batter: Beat together the margarine, butter and sugar until is light and fluffy and has a very light yellow color (about 4 min). One by one add the eggs and beating about 1 minute after adding each new egg. Slowly add the lime peel, and the vanilla. Add one third (1/3) of the juice, when is all well mixed add one third (1/3) of the flour. Repeat adding flour and juice in thirds and keep whisking until all is well mixed before adding the next third (1/3). As soon as youve stopped mixing the last batch of flour turn of the mixer, you should have obtained a fluffy batter with a smooth and even consistency.
Ø Pour half (1/2) of the pineapple filling on each baking pan. Make sure you do not disturb the cover of butter and flour. Pour half (1/2) of the batter in each one. Bake for 30 minutes until a knife inserted in the center comes out clean. While the cake is baking prepare the Meringue.
Ø To make the Meringue: Prepare the caramel by boiling sugar and water over very low heat until it reduces to a quarter (1/4) of the original quantity. Make sure it doesnt 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 well mixed.
Ø Cool down cakes to room temperature. Cut any crust that might have formed. Join both cakes filling-side in. To decorate the cake spread the meringue on top and around the cake, add decoration according to your taste and skills.
check out my blog for the dominican cake recipe http://licioussweets.blogspot.com/
I'm on facebook too dominican licious cakes
Quote by @%username% on %date%
%body%
