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This Filipino Yema cake is soft, fluffy, and decadent! Preheat the oven to 400Β°F. Line the bottom and sides of an 8-inch round pan with parchment paper and set aside. In a bowl, beat the egg whites using a mixer at low speed for 2 to 3 minutes or until soft peaks form.
Prepare Yema filling. In a pot mix all the ingredients (except butter). Whisk until well combined. Cook over low fire until thick. Turn off heat then add butter and continue stirring until butter is fully dissolved. Remove from heat and let cool. Spread yema to the cake.
Scoop and spread enough yema frosting on top of the cake to cover the surface and make a frosting layer with about half-centimeter thickness. Set aside about 1/4 cup of the yema and using an offset spatula, spread to cover the sides of the cake. Scoop a handful of almond slivers and gently tap to the sides of the cake.
Yema actually means egg yolk in Spanish but here in the Philippines, yema is popularly known as the candy-like sweet mentioned above. Itβs probably called yema because, in essence, itβs a custard candy made up of egg yolk and condensed milk thatβs cooked over low heat until the mixture is thickened.
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