Yema Frosted Cake
Dress up ordinary store-bought chiffon cake with sweet and fruity frosting.
|1 pc||Chiffon Cake||(store bought, 8” or 9”)|
|1 can (300 ml)||Condensed Milk||(sweetened)|
|1½ cups||Butter||(or margarine)|
|3 tbsp||All-Purpose Cream|| |
|1 tsp||Lemon Extract||(or orange extract)|
|2 cups||Confectioner's Sugar|| |
|1 can (432g) ||Del Monte|
Fiesta Fruit Cocktail
|(drained and chopped)|
To make the Yema Frosting: Place unopened can of condensed milk in a heavy saucepan. Fill the pan with enough water to cover the can. Bring the water to a boil and simmer for about 3 hours, adding more if needed. Remove can from the pan. Allow to cool before opening.
Beat the butter for about 3 minutes. Add in the cream, extract, confectioner's sugar, and the prepared yema frosting. Beat until smooth.
Fold in half of the DEL MONTE Fiesta Fruit Cocktail. Frost the cake. Top with remaining fruits.
Makes 12 servings
Lusog Notes: This dessert is high in thiamine, which keeps the nerves and muscles functioning properly.
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