Yema Cake

INGREDIENTS:

For the Cake:

• Chiffon Cake or Sponge Cake (10×10 size)

Yema Frosting:

• 2 cans (300ml) sweetened condensed milk
• 4 egg yolks
• 2 tsp. vanilla essence or lemon extract
• ½ cup of grated cheese, optional

INSTRUCTIONS:

1. Prepare and bake your sponge cake you can use a store bought chiffon or sponge cake to save time and energy. Let your freshly baked sponge cake cools down first before slicing (if its still hot from the oven/box), cut the cake in half horizontally.
2. Then prepare your Yema frosting while waiting for the cake to cool down. In a saucepan, combine sweetened condensed milk and egg yolks over a low heat and stir until slightly thickens. As it cools it thickens more. Stir in vanilla or lemon extract and let it cool first before.
3. To assemble the cake, spread 1/3 part of yema frosting on the top of 1st half of your cake. Place the other half of the cake on top and spread with the remaining yema filling and spread evenly from all sides and top. Sprinkle with grated cheese on top (if you prefer) and you can serve and enjoy.

Source : pingdesserts.com

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