Latiya
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Latiya
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Latiya (or natiya) is a popular dessert from Guam prepared with vanilla pastry cream sprinkled with cinnamon and a sponge cake base.
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Ingredients
For the sponge cake
- 4 large eggs
- 1¾ cup flour
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ cup unsalted butter
- 1 pinch salt
For the cream
- ½ cup butter
- 3 cups evaporated milk
- 4 cups water
- 2 cups coconut milk
- ½ cup caster sugar
- 12 tablespoons cornstarch
- 1 tablespoon ground cinnamon
Equipment
- Stand mixer
- Cake mold (12x8 inches / 30 x 20 cm)
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Instructions
Sponge cake
- Preheat a convection oven to 350 F / 180 C (or 380 F / 200 C for a conventional oven).
- Baking parchment paper a 12 x 8 x 3 inch (20 x 30 x 8 cm) rectangular cake mold.
- Mix the baking powder and the flour and sift them in a bowl.
- In the bowl of a stand mixer, break the eggs.
- Add the sugar, the flour and baking powder mixture and the butter. Mix everything with the flat beater until obtaining a homogeneous texture. Do not beat for too long.
- Pour the mixture into the mold.
- Tap the mold firmly against the worktop to smooth out and get rid of the air bubbles.
- Using a spatula, gently smooth out the top.
- Place the mold on the middle rack of the oven and bake for 25 minutes.
- Do not open the oven door for the first 20 minutes for baking.
- The sponge cake is ready when it is golden and has risen well.
- Remove the sponge cake from the oven and allow to cool for 5 minutes in the mold.
- Unmold carefully on a rack and let cool completely.
Cream and assembly of the cake
- Cut the cake into 2-inch (5 cm) squares and place them in a baking dish.
- Melt the butter in a saucepan and add the milk.
- Whisk well and add the water. Bring to a boil. Lower the heat to medium.
- In a large bowl, pour the coconut milk and cornstarch. Whisk well and make sure there are no lumps.
- Add the coconut milk and cornstarch mixture to the milk mixture and stir constantly.
- While stirring, add the sugar gradually.
- Boil for 5 minutes, stirring constantly until thickened.
- Pour the cream on the sponge cake.
- Place the latiya in the refrigerator for about 8 hours.
- Before serving, sprinkle enough cinnamon to decorate and cover the latiya.
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