Classic No Bake Chocolate Yema Cake - Alaska Nanay Club

Ingredients

• Spatula
• Mixing Bowl
• 8 inch Round Pan
• Sauce Pan
• Steamer
• Sifter
• 1/2 cup Butter
• 1 cup Sugar
• 1 can Alaska Classic Evaporated Filled Milk 360mL Buy now
• 2 pcs Eggs, large
• 1/2 tsp Vanilla extract
• 1 cup All-purpose flour
• 1/2 cup Unsweetened cocoa powder
• 1/2 tsp Coffee powder
• 3/4 tsp Baking powder
• 3/4 tsp Baking soda
• 1 can Alaska Classic Sweetened Condensed Filled Milk 377g (290ml) Buy now
• 1/2 cup Alaska Classic Evaporated Filled Milk 360mL Buy now
• 6 pcs Egg yolks, large
• 5 pcs Calamansi, juiced,
• 1 tbsp Cheese, grated
• Line the bottom of an 8 inch round pan.
• Melt butter in a saucepan. Add in sugar and Alaska Classic Evaporated Filled Milk. Stir over low heat until sugar is dissolved. Remove from heat and let it cool slightly.
• Heat up the steamer.
• In another bowl, sift together flour, cocoa powder, baking soda and baking powder.
• Whisk in eggs and vanilla extract in the slightly cooled milk mixture. Pour the egg milk mixture into the flour mixture and mix well.
• Pour the batter into the lined baking pan and cover loosely with aluminum foil. Steam over medium heat for about 40-45 minutes or until toothpick inserted in the center comes out clean.
• Transfer to another bowl then cover with cling wrap touching the yema frosting to avoid film from forming. Let it cool to room temperature.
• Place cooled cake in a cake board or plate then slice in half, crosswise. Spread some of the yema frosting on the middle and top part of the cake.
• Let it cool in the chiller for 1-2 hours. Finally add grated cheese before slicing.