of butter cream to spread over the top of the cake. Divide the rest of the butter cream into two equal parts. Put the first layer of biscuits at the bottom of the tin, then spread the first part of the cream, put another layer of biscuits, then spread the second part of the cream, and put another, last layer of biscuits. Spread the remaining 5-6 tablespoons of the butter cream over the top of the cake. Leave it for a few hours (all night) in the fridge, so that the cream got thickened, and the biscuits got softened a little bit. Sprinkle the cake with cocoa just before serving. Bon appétit!
Spread frosting evenly over cake, cover, and freeze for at least 4 hours or overnight. Line a 9x13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps
No cake would be more apt for MY celebration than yema cake. Yema cake was named after the sweet. It is a recent trend but it actually is almost the same as an old fashioned swiss roll called brazo dela reina (meaning the queen's arm, the same as brazo de mercedes but has a swiss roll instead of meringue for the cake base)
I finally made puto (steamed cake) and I nailed it. My previous two trials were both big disappointments and my third steamed rice cake experiment was better but I forgot to sift the batter before steaming that the resulting puto has gritty "uncooked" rice in it
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'