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Yema Frosted Cake

*Rich in Vitamin B1 - prevents beri-beri
*Makes 12 servings


1 pc store bought chiffon cake, 8" or 9"
1 can (388 g) sweetened condensed milk
1-1/2 cups (337.5 g) unsalted butter or margarine
3 tbsp (54 g) all-purpose cream
1 tsp (5 g) lemon or orange extract
2 cups (250 g) confectioner's sugar
1 can (439 g) Fruit Cocktail, drained and chopped


1. 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 water if needed. Remove can from the pan. Allow to cool before opening. 

2. BEAT the butter for about 3 minutes. Add in the cream, confectioner's sugar and the prepared yema frosting. Beat until smooth. 

3. FOLD in half of the Fruit Cocktail. Frost the cake. Top with remaining fruits. 


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