No Bake Yema Cake

No Bake Yema Cake (with First Ever Video Recipe!!!)

No Bake Yema CakeFinally! Here it is! My No Bake Yema Cake. I have been working on this recipe for two or three months now and I am extremely happy and proud of this. I have developed this recipe from scratch and tried it out countless times. I am actually tempted not to share this until it is perfect (like something ever will? =p) but I decided to go ahead (good thinking, right? =D). All in the spirit of vulnerability, taking chances and trying! In the same light, I encourage you to try this recipe at home. It is so easy to prepare, no mixer or whisk required.No Bake Yema CakeMoreover, I made my first ever video recipe for this No Bake Yema Cake (see below). YEY! This means, my YouTube Channel is up as well so please show some love and SUBSCRIBE over there, watch, LIKE and SHARE this video. Please don’t expect stunning quality though because we’re simply not there yet=p. We have very limited space, equipment and skills. Honestly, I almost gave up on this video endeavor. I didn’t think that a video production is going to be easy but I didn’t expect it to be so hard! I thought of just trying again in the future – when we are better prepared and we have a more professional set-up and designated space. But who knows when that’s going to be? After all, we can always start small and crude and work from there. As it is, I just hope that this video will be of great help and inspiration to you.

By the way, it is rare for me to get my fingernails done but I was compelled to do so for this debut video, hehe. I find manicures super hard to maintain even for a minute (I wonder how you do it?). True enough, the nail technician had to redo one of my nails TWICE! Haha! Thank you Ms. Heidi of KitcheNails-Trinoma for your excellent service and patience =).

<drum roll please>

So what about the cake? Well, it’s insanely delicious and way better than store-bought ones (forgive the bias and allow me to elaborate=p). The cake, on its own, is moist and dense with a soft crumble. Don’t expect the fluffy cake (mamon-like) you are accustomed to with store-bought Yema Cakes in this recipe. You see, I am not really a fan of such chiffon cakes because it is unpleasant to swallow. Am I the only one who feels like choking eating this type of cake =p? And that it doesn’t chew well with any frosting or topping?

Anyways, I took this No Bake Yema Cake to the next level of texture decadence and soaked the cake with some milk. I highly recommend that you don’t miss this step but you can definitely leave it out if that’s what you prefer. However, if the lack of liquid milk (i.e. evaporated milk or fresh milk) is the only thing that’s keeping you from doing this step, you can just use milk powder plus water like I did. I have to say that the resulting cake is the best foundation for which to lay the rich and creamy Yema Frosting. The mingling of textures – the dense cake, liquid milk soak and smooth sticky Yema Frosting is a heavenly experience to the mouth. Nom nom nom! Can you imagine how this cake will taste and feel like in your mouth?> ^_^
No Bake Yema CakeNow, what about the Yema Frosting? Simply, it is to die for! It is basically the beloved Yema candy we Filipinos grew up with, cooked significantly less so it is spreadable. As you can see, the Yema Frosting  is a little bit on the fluid side just like the store-bought Yema Cakes but you can definitely make it firmer. In other words, the consistency of the Yema Frosting is up to you. You just have to cook the mixture less or more according to your preference in presentation and texture. I have tried it firmer as well (brownish in color) as you can see in the picture below and it works just as well. By the way, if you have a heavy-bottomed pan, you can use it to cook the frosting instead of assembling a double broiler. I highly advise against using thin sauce pans because it will burn the bottom of your mixture. I’m saying this based on experience. My heavy bottomed (thick) pan  is not exactly photogenic so I initially used a thinner and prettier pan for making Yema Frosting in the video. I ended up with speckled frosting and reshooting of course =|. Nonetheless, the speckled frosting is far from waste, I am absolutely going to use it for other yema-base desserts. So should you if ever you burn yours a little =). After all, you’re not entering it for any competition. I’m sure your family and friends won’t mind the small glitch.No Bake Yema CakeAt this point, let me just elaborate on the no bake ‘baking’ method featured in the accompanying video of this recipe. You can find many ways to ‘bake’ a cake using a stove in the internet but I have found that the method I used as you can see in the video is the best way to do it. I have tried ‘baking’ a cake in a heavy-bottomed pan over direct heat and you can probably guess what happened. I kind of predicted it will burn badly too but I had to see it to believe. I have seen a lot of videos and articles claiming that this method works but as far as my home kitchen is concerned, it doesn’t. Maybe they used specialized thick and heat-spreading pans which are probably expensive? I am not sure.

I have also used another method wherein you place a baking sheet (or any other large pan) over direct heat and place your cake pan directly over that. I have actually cooked the cake, featured on the photo above, that way but the sides turned out a little burnt (and bitter) and dry. Another similar method uses a sauce pan or pot instead of the baking sheet, which should allow the cake pan to sit on its lip instead of coming in contact with its bottom. I hypothesized that the resulting cake will also be similar to the cake produced by the similar method so I didn’t find it necessary to try this out.

Moreover, I have also read about using a pressure cooker but I don’t really care to try that because there will be no way to check whether the cake is done or not because of the mechanism of a pressure cooker. Hmmmm, I think I should make a post showcasing these methods and side by side comparisons, what do you think? =).No Bake Yema Cake

SUMMARY OF TIPS, TRICKS & MODIFICATIONS

  • No need for a mixer or whisk to make this cake. It can be made with spatula or spoon.
  • If you like the strong contrast between sweet and salty in your desserts, go ahead and follow my measurement for salt. If not, reduce the salt from 1/2 tsp to 1/8 tsp.
  • You can find many ways to ‘bake’ a cake using a stove in the internet but I have found that the method I used as you can see in the video is the best way to do it.
  • Use a serrated knife when leveling a cake for a smoother finish.
  • Soaking with milk adds another decadent layer of texture in the cake but you can opt to leave it out. 
  • No liquid milk (i.e. evaporated milk or fresh milk)? Use milk powder plus water instead like I did.
  • The consistency of Yema Frosting is up to you. Just cook longer for a firmer frosting and expect the color to change from yellow to brownish.
  • The consistency of Yema Frosting while hot will be a little more fluid than when it has been chilled so make room for the temperature difference lest you end up with a frosting firmer than what you have wanted.
  • You can use a heavy-bottomed pan instead of an assembled double-broiler to cook the Yema Frosting. I highly advise against using thin sauce pans because it will burn the bottom of your mixture.
  • In case you burn your frosting a little bit and end up with a speckled frosting, no worries, it will have an insignificant effect unless you really burnt it down =p
  • There are three kinds of condensed milk in the market, you can use either one of those. Of course, the condensed full cream milk (Milkmaid) gives the best flavor but it is also the most expensive.
  • Instead of unsalted butter, you can use compound butter like Golden Crown or margarine.
  • The amount of grated cheese is up to you. I like the balancing blend of sweet and salty, thus the generosity
  • There are three kinds of condensed milk in the market, you can use either one of those. Of course, the condensed full cream milk (Milkmaid) gives the best flavor but it is also the most expensive.
  • Instead of unsalted butter, you can use compound butter like Golden Crown or margarine.
    The amount of grated cheese is up to you. I like the balancing blend of sweet and salty, thus the generosity.
  • IMPORTANT! I first ‘baked’ the cake on the stove without covering it with foil and it acquired an odd taste, somewhat like from the LPG (Liquefied Petroleum Gas) since I used a gas stove.

No Bake Yema Cake

PRICES & WHERE TO BUY INGREDIENTS (Philippines Only)? Find out here.

No Bake Yema Cake
Insanely delicious and way better than store-bought ones (forgive the bias and allow me to elaborate=p). Early plus! It is so easy to prepare, no mixer or whisk required.
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Bakeware
  1. 1 6-inch removable-bottom pan
  2. 1 large pot
  3. 1 small pan to fit into the pot and accommodate the cake pan (I used a small loaf pan but you can use any heat-resistant object to elevate the cake pan from the bottom of the pot)
For the Cake
  1. 1/4 cup Cooking Coconut Oil (or any other Vegetable Oil)
  2. 1/2 cup White (Refined) Sugar
  3. 1 large Egg
  4. 1/4 cup + 1 tbsp Water
  5. 1/2 cup (63 g) All-Purpose Flour
  6. 1/2 cup (64 g) Full Cream Milk Powder
  7. 1/2 tsp Fine Salt
  8. Pinch (1/16 tsp) Baking Soda
For the Frosting
  1. 1 can (300 g) Condensed Filled Milk
  2. 3 large egg yolks
  3. 1/3 cup (75 g) Unsalted Butter
Topping
  1. Processed Filled Cheese (Eden) - grated
Prepare the Pan
  1. Brush with oil
  2. Dust the bottom and sides with flour
For the Cake
  1. Combine 1/4 cup Cooking Coconut Oil or any other Vegetable Oil with 1/2 cup White (Refined) Sugar using a spatula or wooden spoon
  2. Mix in 1 large egg until well-blended (about 50 strokes)
  3. Mix in 1/4 cup + 1 tbsp Water and stir well
  4. In a different bowl, sift in 1/2 cup (63 g) All-Purpose Flour, 1/2 cup (64 g) Full Cream Milk Powder and 1/2 tsp Fine Salt
  5. Mix the dry ingredients with spoon until uniformly combined
  6. Add this to the wet ingredients and mix just until everything comes together and there are no clumps
  7. Pour over prepared pan and cover securely with foil (IMPORTANT!)
  8. Pierce the middle of the foil with fork to avoid collecting water in the underside of the foil
  9. Preheat the make-shift 'oven' (see video for visualization) for 5 mins over low fire (adjust accordingly for electric stoves)
  10. 'Bake' the cake for 30-40 mins and cool completely
For the Yema Frosting
  1. Assemble a double-broiler (see video for visualization) or use a heavy-bottomed sauce pan
  2. Combine 1 can (300 g) Condensed Filled Milk, 3 large egg yolks and 1/3 cup (75 g) Unsalted Butter
  3. Cook for 5-15 mins (adjust depending on the stove and cookware you're using and the consistency you prefer for your frosting)
  4. Cool at room temperature and chill
To Assemble
  1. Remove the cake from the pan and set it in a serving platter
  2. Level the cake with serrated knife
  3. Spread about 1/4-1/3 cup of the Yema Frosting
  4. Top with grated Processed Filled Cheese (I used about 40-50g)
Notes
  1. If you like the strong contrast between sweet and salty in your desserts, go ahead and follow my measurement for salt. If not, reduce the salt from 1/2 tsp to 1/8 tsp.
  2. There are three kinds of condensed milk in the market, you can use either one of those. Of course, the condensed full cream milk (Milkmaid) gives the best flavor but it is also the most expensive.
  3. Instead of unsalted butter, you can use compound butter like Golden Crown or margarine.
  4. The amount of grated cheese is up to you. I like the balancing blend of sweet and salty, thus the generosity.
  5. IMPORTANT! I first 'baked' the cake on the stove without covering it with foil and it acquired an odd taste, somewhat like from the LPG (Liquefied Petroleum Gas) since I used a gas stove.
fully freely lesley http://www.fullyfreelylesley.com/

 

 

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