YEMA CAKE

Yema Cake
#ABCbyABC Episode 11: March 16, 2018

CAKE:
4 egg whites
1/4 tsp cream of tartar
1/4 cup white sugar
160g all purpose flour
1/2 tsp salt
1 tsp baking powder
30g white sugar
4 egg yolks
80ml fresh milk
1 tsp vanilla extract
60g melted butter
1 can 390g condensed milk
3 egg yolks
1/2 tsp salt to break sweetness
grated cheese for topping

Cake Procedure:
1. Beat egg whites and cream of tartar until soft peaks form. Slowly add sugar for 2 more minutes. The air incorporated is the foundation of your fluffy cake base.

2. Combine all dry ingredients in another bowl or brown bag.

3. In another bowl beat the egg yolks, milk, vanilla and butter. Add this mixture to the dry ingredients. Mix well with a whisk or hand mixer.

4. Switch to spatula and fold in your egg whites slowly. Tip: Spoon a little amount of egg whites and lighten the batter first. Once smoother, slowly add in and fold the rest of the merengue mixture.

5. Line a 6 or 8” square pan or round pan with parchment paper and pour mixture into pan.

6. Bake at 350F for 10-12 minutes.

7. Cool on a wire rack before turning over and removing paper.

8. Cool completely before cutting and filling and icing it with yema.

9. Yema filling procedure:

10. Combine the condensed milk, egg yolks, salt, and vanilla in a medium saucepan and cook over low heat for 10 minutes or until the mixture thickens into a smooth and spreadable filling.

11. Spread yema glaze onto cooled cakes.

12. Grate cheddar cheese on every layer and generously on top of the cake.

Proverbs 16:24 “Kind words are like honey-sweet to the soul and healthy for the body.”