Yema Cake



For the Sponge Cake- 2 large eggs, whites and yolks separated- 1/2 cup sugar- 1/2 cup butter, room temperature- 1/2 cup milk- 1 cup cake flour- 2 teaspoons baking powder- 1 teaspoons vanilla extractFor the Yema Frosting- 2 cans (14 ounces each) sweetened condensed milk- 4 egg yolks- 4 tablespoons butterFor Topping/Garnish- 1/2 cup almond slivers- 1 cup grated cheese


SPONGE CAKE- Preheat the oven to 400°F. Line the bottom and sides of an 8-inch round pan with parchment paper and set aside.- In a bowl, beat the egg whites using a mixer at low speed for 2 to 3 minutes or until soft peaks form.- Gradually add 1/4 cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks. Set aside.- In a separate bowl, cream the butter and remaining 1/4 cup sugar for 3 minutes or until light in color. - Add the yolks one at a time while continuously mixing for about 2 minutes. - Add milk, cake flour, baking powder, and vanilla extract to the egg yolk mixture. Beat until batter for about 2 minutes or until smooth.- Gently fold in a third of the meringue into the egg yolk mixture and then add the remaining meringue and fold until well combined.- Pour into prepared pan and bake for 30 minutes in the preheated 400 F oven or until a toothpick inserted in the center comes out clean. - Remove from oven and let the cake cool in the pan for about 10 minutes before completely removing from pan to a cooling rack. Remove the parchment paper off the cake and let it cool down before frosting.For the Yema Frosting- In a bowl, combine condensed milk, egg yolks, and salt (if using). Whisk until well-blended and evenly colored.- In a wide, nonstick pan over medium-low heat, heat butter until slightly melted and still warm (NOT hot).- Add egg-milk mixture and stir well to combine.- Cook, stirring regularly and scraping sides and bottom with a spoon, for about 15 to 20 minutes or until mixture thickens to a spreadable paste. Remove from heat and allow to cool.TO ASSEMBLE- Once the sponge cake is completely cool, cut the horizontally into half. - Spoon about 1/4 of the yema on top of the bottom cake half layer. Using a spatula, spread evenly to cover the surface with about 1/8-inch thick of yema filling.- Place the top layer half of the sponge cake on top of the frosted cake layer. - Scoop and spread enough yema frosting on top of the cake to cover the surface and make a frosting layer with about half-centimeter thickness. - Set aside about 1/4 cup of the yema and using an offset spatula, spread to cover the sides of the cake. - Scoop a handful of almond slivers and gently tap to the sides of the cake. - Pipe the reserved 1/4 cup yema frosting on the top and at the bottom edges of the cake to decorate. - Sprinkle the grated cheese on top of the cake.- Serve immediately or chill in the fridge.

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