I thought of my father's poultry and how many yemacakes all those yolks could have been made into. I remembered how much custard has been a part of all the celebrations in my life
Share and show me some LOVE. I need to look for that and make that soon. In the Philippines, we have these sweets called YEMA which are made by mixing a little butter and condensed milk until thick, shaped into small balls when warm enough to handle and then rolled into white granulated sugar
I've been seeing some of my Filipino friends posting photos of yemacake the past few weeks, and I promised myself I will try tomake it when I get the chance
For the frosting, first we have tomake a dulce de leche. Because of the deliciousness of yema, it's no wonder when this yema is incorporated intocakes that gave way to the birth of yemacake
This will make a neater finish to your cake as it seals all the crumbs in. Nevertheless, just thinking that you will be reading this is enough tomake me smile
I just had tomake a smaller version of this. Back in high school, I used to buy this certain homemade candy called “yum-yum”, our local version of yema
When you remove the cake from the oven, turn it out of the pan onto a cloth napkin. Although the latter part of the cookbook includes various savory recipes for dishes such as Tacos Poblanos and Mole Verde, the bulk of its contents are for baked goods, such as the simple sponge cake jelly roll below
What I love about it is that you can either have it warm or cold, which makes it suitable for any season, it can be kept in the fridge for at least two to three days
