Yema Cake Recipe

INGREDIENTS:

{cake}

• 1 box (200g) Maya Butter Cake Mix
• 4 tablespoons softened butter
• 2 eggs
• 1/2 cup water

{yema frosting}

• 3 egg yolks
• 1 can of condensed milk
• 1 small can of evaporated milk
• 1/2 tbsp of cornstach diluted in 2 tablespoons of water
• 1 1/2 tablespoons of butter
• zest of one lemon

{topping}

• grated cheddar cheese

INSTRUCTIONS:

{cake}

1. Pre-heat oven to 350*F / 177*C.
2. Grease your pan with butter or vegetable oil.
3. Mix all ingredients in a bowl until well blended.
4. Pour into the prepared pan, until 3/4 full.
5. Bake for 30 minutes, or until done.

{yema frosting}

1. Mix all ingredients (except butter) in a sauce pan until well combined.
2. Over very low heat, cook the custard mixture, making sure you constantly stir it so it won't curdle and form into lumps.
3. Once the mixture is slightly thick, add butter and cook until amber in color (still mixing it constantly).
4. When the desired consistency is achieved, turn off the heat and allow the custard to cool.
5. To assemble, just top the cake with the desired amount of yema frosting and add grated cheese. Some things to take note of -- the yema frosting might thicken more as it cools, when it becomes too thick for your liking, thin it with more evaporated milk.

Source: Tara Lets Eat

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