Yema Cake with Stable Frosting
This Yema Cake Stable frosting is nothing quite like the flavors of sweet custard on sponge cake. This stable frosting recipe makes a deliciously creamy and easy to make
1 small saucepan
1 mixing spoon
- Sponge Cake please see notes for the recipe
Stable Frosting ( Custard Ingredients)
- 5 egg yolks
- 1 can condensed milk
- 1/4 cup evaporated milk
- 2 tbsp salted butter
- 1 tsp vanilla extract
Make the Stable frosting
Mix all of the ingredients in the saucepan.
Turn the heat to low and stir continuously until the mixture becomes sticky.
Turn off the heat and let the mixture cool down.
Assemble the Yema Cake
Remove the sponge cake from the pan and remove the parchment paper. Let them cool down.
Put the cake on a flat surface and put one-fourth cup of frosting. Put the other sponge cake on top. Frost the cake and smoothen using a spatula.
Decorate with cheese, shaved walnut, and cheese. Or whipped cream. Please see the notes for the whipped cream recipe.
Here's the Sponge Cake Recipe you can make ahead of time and freeze them. Simply thaw them when you are ready to use them.
Whipped Cream
This is the whipped cream recipe I always use. You can double them if you want. Put it in a tub and freeze. If you are ready to use it, let it sit in the fridge until it's easy to scoop, and simply whip again using an electric mixer until stiff.