No Bake Yema Cake
User Reviews
5
No Bake Yema Cake
Description
No Bake Yema Cake features a soft, fluffy steamed cake combined with a luscious yema custard topping. The cake batter blends dry ingredients like cake flour, baking powder, and sugar with meringue made from beaten egg whites for a light texture. The inclusion of egg yolk, milk, butter, and vanilla adds moisture and flavor. The batter is steamed gently rather than baked, a technique that results in a tender crumb.
The yema sauce is prepared by cooking condensed milk, evaporated milk, all-purpose cream, egg yolks, butter, and flour dissolved in water until thick and silky. This custard-like sauce has a creamy, sweet profile that complements the mild cake. The final assembly usually involves layering or topping the cake with the yema and sprinkling grated cheese, creating a balance of sweet and salty flavors.
This cake is often enjoyed during celebrations or special occasions. It can be portioned from large or small llanera pans, and extra yema sauce can be reserved for candy or other desserts. The combination of steamed cake, rich custard, and cheese topping makes it a distinctive treat that holds well when refrigerated.
Ingredients
DRY INGREDIENTS
- 1 cup cake flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
MERINGUE
- 4 medium egg white
- ¼ cup granulated sugar
WET INGREDIENTS
- 1 piece egg yolk
- ½ cup milk
- ¼ cup butter softened
- 1 teaspoon vanilla extract
YEMA SAUCE
- 300 ml condensed milk
- 370 ml evaporated milk
- 250 ml all-purpose cream
- 3 pieces egg yolk
- 2 tablespoons butter
- 1 tablespoon flour dissolved in ¼ cup water
TOPPINGS
- cheese grated
Instructions
- Lightly grease llanera or pan with vegetable oil. If using a pan, you may line the bottom with parchment paper for easy removal later.
- Combine the dry ingredients in a large bowl. Set aside.
- In a separate large bowl, beat egg whites until foamy using a hand or stand mixer using low speed. Gradually add sugar while continuously beating until all sugar is used up. Turn speed to medium and beat until firm peaks form. Set aside.
- Add the wet ingredients to the dry ingredients in the bowl with egg yolk added last.
- Take ¼ of the meringue and whisk it to the batter to lighten the batter texture. Fold in the rest of the meringue to the batter in 2-3 additions/batches. Fold just until no more white streaks or lumps are visible. Do not overfold or it will deflate the meringue.
- Fill ¾ of the llanera or pan with the mixture. Tap them gently to release any trapped air bubbles.
- Steam them over low heat for 15-20 minutes or until the inserted toothpick comes out clean. Transfer the llanera/pan into a cooling rack. Once the cakes have cooled down enough to handle, run a knife along the edges of the cake to release it from the mold. Transfer the steamed cakes to individual containers or serving plates.
- Make the yema sauce. In a deep skillet or saucepan, combine evaporated milk, condensed milk and egg yolks. Gently mix using a whisk. Bring to a simmer over low heat while gently stirring (with a whisk) regularly to prevent the bottom from burning. Add the all-purpose cream and flour slurry and continue to stir until it starts to thicken (not too thick). Turn off heat then add the butter and mix until well combined.
- Ladle and pour yema sauce on top of the cake. Top with grated cheese.
Notes
- The batter quantity makes enough for 2 large or 3 small llanera pans.
- Reserve leftover yema sauce to use as candy, spread, or filling for other desserts.
- Avoid overfolding the meringue into the batter to keep the cake airy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 3997 kcal
% Daily Value*
| Calories | 3997kcal | 200% |
| Carbohydrates | 416g | 139% |
| Protein | 91g | 182% |
| Fat | 224g | 345% |
| Saturated Fat | 138g | 690% |
| Cholesterol | 968mg | 323% |
| Sodium | 2908mg | 121% |
| Potassium | 3727mg | 79% |
| Fiber | 3g | 12% |
| Sugar | 309g | 618% |
| Vitamin A | 7969IU | 159% |
| Vitamin C | 16mg | 18% |
| Calcium | 2530mg | 253% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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