Yema Cake
Although the Yema candy has ben around for ages, Yema cake is actually a fairly new thing! And it's not too hard to make either. Just follow our ingredients and recipe and you�ll have an amazingly delicious Yema cake to enjoy. The grated cheese topping also adds another layer of flavour and slight saltiness to the cake, perfectly balancing out the sweetness from the Yema frosting! Everything comes together in harmony to create a perfect dessert. Bake some to share with your friends and family~
Ingredients
For Vanilla Sponge Cake
- 3 eggs, separated?
- 1/3 cup sugar?
- 3 tbsp NESTLɮ Fresh Milk?
- 1 tsp vanilla extract?
- 1/2 cup all purpose flour?
- 3/4 tsp baking powder?
- 1 tsp butter?
For Yema Frosting
- 1 pack 125ml NESTLɮ All Purpose Cream?
- 2 pcs egg yolks?
- 1/2 tbsp cornstarch?
- 1/4 cup evaporated milk?
- 1/2 cup condensed milk?
- 1/2 tsp vanilla extract?
- 2 tbsp butter?
- 3 tbsp grated cheese
Instructions
- Whip 3 egg yolk and 1/3 cup sugar until light. Gradually add 3 tbsp of NESTLE@ Fresh Milk and 1/2 tsp vanilla extract. Sift 1/2 cup of flour with 3/4 tsp baking powder. Mix in the egg yolk mixture. Separately whip 3 egg whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture.
- Pour into 2 lyaneras (flan mold) lined with buttered parchment paper. Bake in a preheated 320�F oven for 15 � 20 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool completely. Remove cake from the pan and discard parchment paper.
- For the yema frosting, combine 125 ml NESTLE� All Purpose Cream, 2 egg yolks, 1/2 tbsp cornstarch, 1/4 cup evaporated milk, 1/2 cup condensed milk and 1/2 tsp vanilla extract. Mix well and bring to a gentle simmer.
- Turn off heat and stir in 2 tbsp butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with 3 tbsp grated cheese.
