Yema Cake Recipe

Whip egg yolk and 1/3 cup sugar until light. Gradually add Nestlé Fresh Milk and vanilla extract. Sift flour with baking powder. Mix in the egg yolk mixture. Separately whip egg whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture. (20mins)

Pour into a 2 pcs of lyanera lined with buttered parchment paper. Bake in a preheated 320°F oven for 15 – 20 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool completely. Remove cake from the pan and discard parchment paper.

For the yema frosting, combine NESTLE® All Purpose Cream, egg yolks, cornstarch, NESTLE® Carnation® Evap, NESTLE® Carnation® Condensada and vanilla extract. Mix well and bring to a gentle simmer.

Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese