Yema is a traditional Filipino custard candy made of condensed milk and egg yolks then wrapped in colorful cellophane. It’s one of my favorite candy that reminds me of my childhood. At a price of a peso, I could enjoy this sweet treat during my childhood. Because I love yema so much, I also made this as a summer sideline business during summer vacations. I would made about a hundred pieces of yema and I would display this in our sari-sari store.
Because of the deliciousness of yema, it’s no wonder when this yema is incorporated into cakes that gave way to the birth of yema cake. I was able to taste a yema cake and it was good. The cake is made of soft chiffon cake and covered with yema frosting that is not too sweet.
In terms of selecting cake, I’m so biased with chocolate cakes. Of course almost everyone loves chocolate cake. Well, why not combine chocolate cake and yema cake for a change? The result is nice sweet cake that you could devour with a hot black coffee on a lazy afternoon. Peaceful indeed.
2 cups All Purpose Flour
2 cups White Sugar
3/4 cup Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 pieces Eggs
1 cup Milk
1 cup Vegetable Oil
1/4 cup Mayo
1 Tablespoon Coffee Powder
1 cup Warm Water
2 teaspoons Vanilla
1 can Condensed Milk
1 cup Full Cream Milk
1/2 cup Sugar
4 Tablespoons Cornstarch
1 piece Egg
1 piece Egg Yolk
1/2 teaspoon Vanilla
1 cup Butter, softened
Preheat oven to 175 degrees Celsius.
Sift together flour, sugar, cocoa powder, baking soda and salt and set aside.
Beat together eggs, milk, vegetable oil and mayo. Combine coffee powder and warm water and mix to the wet ingredients. Lastly, add vanilla essence.
Slowly add dry ingredients into the wet ingredients. Mix until everything is incorporated. transfer into 2 greased 8-inch round baking pan and bake for 30 to 40 minutes or until the inserted toothpick comes out clean. Cool to room temperature and refrigerate for atleast 3 hours.
For the frosting, first we have to make a dulce de leche. Simply pressure cooked the condensed milk for 40 minutes. This will give you a stiff dulce de leche consistency. Cool this to room temperature.
In a saucepan, combine milk, sugar and cornstarch. Slowly heat the mixture until it becomes stiff.
Slightly beat the egg and egg yolk. Add 1/3 of the milk mixture into the egg mixture and mix. This will avoid the eggs from curdling. Add the egg mixture into the remaining 2/3 milk mixture and heat until you achieved a very thick consistency. This is our custard mixture. Cover the surface of the custard mixture with plastic wrap to avoid surface crusting. Refrigerate.
When the dulce de leche and custard mixture is already cooled, combine butter and custard mixture and beat until homogeneous. Add dulce de leche and mix. Refrigerate for atleast 30 minutes before frosting the cake.
Let’s trim the cake. Simply cut the top portion of the cake the domed during baking, if no doming occurred, your such a lucky baker. Smother the bottom layer cake with our yema frosting about half a centimeter thick. Then Place the second layer cake and cover everything with our yema cake frosting. Decorate and enjoy with hot cup of coffee.
Tip: You can also smother the first layer cake with dulce de leche instead of the yema frosting for a more milky flavor.