Soft sponge cake with thick yema frosting, cheese, and lengua de gato.
1 hour 30 minutes · Serves 8
Ingredients for Yema Cake
1/2 cup flour
3 tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
50 g butter
250 g cream cheese
1/2 cup milk
6 egg yolks, for the cake
1 tsp lemon juice
6 egg whites
1/4 tsp cream of tartar
2/3 cup sugar
2 tsp vanilla extract, for the cake
2 cans (400 g each) condensed milk
6 egg yolks, for the frosting
1 tsp vanilla extract, for the frosting
1/4 cup butter, for the frosting
1/2 cup grated mild cheddar
Lengua de gato
How to cook Yema Cake
1.Melt the cream cheese, 50 g butter, milk, and vanilla in a double boiler; stir until smooth, then let cool.
2.Sift together the flour, cornstarch, baking powder, and salt. Mix into the cream cheese mixture on low speed, then add the egg yolks and lemon juice.
3.Beat the egg whites and cream of tartar on high speed until foamy. Gradually add the sugar and beat to stiff peaks.
4.Gently fold the meringue into the batter. Divide between two parchment-lined 8-inch pans and bake in a water bath at 180°C for 1 hour, until a tester comes out clean.
5.For the frosting, cook the condensed milk, 6 egg yolks, and vanilla over low heat until very thick; stir in the butter.
6.Cool the cakes, spread warm frosting between and around them, chill, then decorate with lengua de gato and cheddar. Serve cold.
