A combination of two delightful desserts. Perfect for any occasion.
INGREDIENTS:
For the Custard
Set A:
1 cup granulated sugar
1/4 cup water
Set B:
6 egg yolks
1 can condensed milk (396 ml)
1 tsp. vanilla extract
For the Cake BASE
Set A:
1 cup cake flour
2 tsps. baking powder
1/4 tsp. salt
Set B:
1/4 cup Palm Oil
3/4 cup granulated sugar
4 egg yolks
1/4 cup water
2 tbsp. ube flavoring
Set C:
4 egg whites
1/4 tsp. cream of tartar
1/4 cup granulated sugar
PROCEDURE:
For the Custard
A. In a saucepan, combine Set A ingredients and cook until mixture becomes dark caramel in color. Pour into a round cake pan and let it set in the chiller.
B. In a saucepan, combine Set B ingredients and mix until well combined. Let the mixture cool down before adding to the top of the caramel.
For the Cake Base
A. Sift the Set A ingredients into a bowl and mix everything.
B. Make a well in the center of the dry ingredients and add Set B ingredients. Mix to make a smooth batter, and set aside.
C. In a separate bowl, beat egg whites and cream of tartar until fluffy, and gradually add sugar. Continue beating until stiff peaks. Fold egg foam into the batter and mix until just combined. Pour over on top of the custard. Spread evenly and bake. To check doneness, insert a toothpick to check if it comes out clean. Cool for 10 minutes, then invert onto a cooling rack to cool completely. Top with macapuno as much as you want before serving.