YEMA CAKE

Ingredients

For the cake:

50 g butter
250 g cream cheese
110 ml milk
1 vanilla pod (optional)
60 g all purpose flour
20 g cornstarch
1/4 tsp salt
6 egg yolks
1 tsp calamansi (or lemon) juice
6 egg whites
1/4 tsp cream of tartar
140 g sugar
1 tsp vanilla extract
For the filling or icing

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.

1 tsp vanilla extract

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.

1/2 tsp almond extract

Cook Time: 1 hour, 10 minutes

2 cans condensed milk

6 egg yolks

1/4 cup butter

1/2 cup grated cheese

Instructions

Bake the meringue for 20 to 22

minutes or until the color of the top
part turns light to medium brown.

BRAZO de MERCEDES
INGREDIENTS:

10 large eggs
1/2 tsp cream of tartar
1 tsp pure vanilla extract
3/4 c sugar
3 Tbsp confectioners sugar
14 oz sweetened condensed milk
INSTRUCTIONS:
Separate the egg whites from the yolk.
In a bowl, combine egg whites and
cream of tartar. Beat using an electric
mixer until soft peaks form.
Make the meringue by gradually
adding the granulated sugar while
mixing the ingredients. Mix until the
texture is semi-firm.
Preheat the oven to 350 degrees
Fahrenheit.
Place wax paper on top of a cookie
sheet or large rectangular baking pan
and grease the surface.
Place the meringue on top of the
greased wax paper then spread evenly
using a spatula.

While the meringue is in the oven,

make the filling by combining the egg
yolks and condensed milk in a small
cooking pot. Cook the mixture on the
stove (low heat) while continuously
stirring until the texture becomes
thick.
Add the vanilla extract to the
condensed milk and egg yolk mixture,
turn off the heat, and mix thoroughly.
Set aside.
Remove the meringue from the oven
and cool down for a few minutes.
Sprinkle the confectioners sugar on
top of the meringue then place wax
paper on the top part of the meringue,
place a similar sized baking pan or
tray on top. Note: The meringue
should now be in the middle of two
baking trays.
Flip the trays. The tray you just placed
on top should now be under. Remove
the baking tray that is now on top and
the wax paper (you should now see
the opposite side of the baked
meringue) then spread the filling
(cooked egg yolks, condensed milk,
and vanilla extract mixture) over the
meringue.
Roll the meringue starting at the
longest side. Make sure that the filling
is rolled inward and in the center of
the roll.
Transfer to a serving plate, slice then
serve.