Yema Cake Recipe

Yema Cake Recipe

Ingredients

1. 50 g butter
2. 250 g cream cheese
3. 110 ml milk
4. 1 vanilla pod (optional)
5. 60 g all purpose flour
6. 20 g cornstarch
7. 1/4 tsp salt
8. 6 egg yolks
9. 1 tsp calamansi (or lemon) juice
10. 6 egg whites
11. 1/4 tsp cream of tartar
12. 140 g sugar
13. 1 tsp vanilla extract
14. For the filling or icing
15. 2 cans condensed milk
16. 6 egg yolks
17. 1 tsp vanilla extract
18. 1/2 tsp almond extract
19. 1/4 cup butter
20. 1/2 cup grated cheese

Instructions

• In a small pan over simmering water
• melt together cream cheese
• butter and milk. 
• If you opt to use vanilla beans
• scrape the beans from the vanilla pod and add it to the pan
• Once melted
• cool to room temp
• Using a mixer
• add in flour
• cornstarch
• salt. 
• Then add in egg yolks and lastly the lemon juice. Set aside.
• In a separate bowl
• mix egg whites and cream of tartar until foamy (or frothy). 
• Add in vanilla then gradually add sugar until stiff peaks form
• Fold in the egg whites to the cream cheese mixture
• Make sure everything is well combined.
• Pour batter into an 8-inch round cake pan covered with parchment paper
• Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F.
• To make the icing
• open two cans of condensed milk and pour it over a pan
• Add in egg yolks and cook in low heat
• Add in vanilla and almond extract
• Cook until it thickens enough to spread
• Add in butter.
• To assemble the Yema Cake
• divide cake into two
• Add the filling then cover it with the other half of the cake. 
• Cover the rest of the cake with icing
• Top with grated cheese.

Notes

Cake adapted from Diana’s Desserts (http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2312/Recipe.cfm)