Yema Cake

Yema Cake

I was thrilled knowing that Yema Cake exist. So, i looked up on the net and i found the recipe. I made it easier and uncomplicated recipe which everybody wants. Yema cake really has a yema taste. duh! what i mean is that if you're a yema lover then this cake is for you. Sweet, soft and the cream will just melt in your tongue. And a big plus to this recipe, you can serve it up to 15 people. Saludos!

For the Cake:

1. Put together the following ingredients in a bowl:

2 C all-puropose flour 1 C sugar 1 T baking powder

2. Add in the following:

½ C oil 8 eggyolks ¾ C water 1 t vanilla

3. Mix with a wire whisk until mixture is smooth. Set aside.
4. Beat together 8 eggwhites with 1 t cream of tartar until bubbles are fine. Gradually add in ½ C sugar and continue to beat until stiff but not dry. Speed 10 in Kitchenaid mixer.
5. Slowly cut and fold in the beaten eggwhites over the eggyolk mixture. Do not stir. Cut and fold in a good timing, not too fast and not too slow. Too slow makes the mixture watery.
6. Pour mixture into ungreased and unlined baking pans. 25 cm (circle) moulders in one time or any moulder you desire. Directly put it in the oven to avoid rubbery portion on the bottom due to the sinking of the sugar. Always pre-heat the oven for 20 minutes. Bake at 325*F for 45 minutes or until done.
7. Invert the cake at once on cake racks to cool the completely. Remove from the pans.

For the Filling:

Dulce de Leche Recipe

Dulce de Leche : Pressure-Cooker Method
How many cans you want to prepare depends on you and the capacity of your pressure cooker.
Peal off the label of the can. Fill the pressure cooker with 2/3 of water . DO NOT OPEN THE CAN(S) at all. Seal the lid and pressure cook for 45-60 minutes (depending on how runny or gel-like you want it).Release pressure and let cool COMPLETELY before attempting to open one can (the pressure you released was that of the water and air inside the pan, not inside the can. If you take out a hot can and open it right away, the content might suddenly explode because of the high pressure).

For the Topping:

Custard Recipe

8 eggyolks 1 can condensed milk 1 T vanilla

1. Combine the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.

2. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.

Slice the cake in the middle and spread the Dulce de Leche. Put back the half of the cake and cover the whole cake with the custard. Serve and have fun!