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Latiya - Guam's Most Popular Dessert
Chito Iglopas, Executive Chef, Planet Hollywood Guam

1 10x10 sponge cake*
1 qt whipping cream
1 1/2 cups granulated sugar
2 Tbs vanilla essence
1/2 corn starch
3 egg yolks
3 Tbs unsalted butter
1 Tbs cinnamon

*Purchased sponge cake or sponge cake made from a mix is fine.

Slice the prepared sponge cake in half to create two 10x10 slabs and place side-by-side in a shallow pan or cookie sheet with the cut sides up and set aside.

Pour whipping cream, sugar and vanilla into a heavy saucepan over medium heat and bring to a boil. Add a bit of the hot mixture to the cornstarch and mix until the corn starch is dissolved, then whisk the cornstarch into the boiling cream until it thickens. Whisk the egg yolks and butter into the custard. Strain the custard into a bowl and let it cool to room temperature.

When the custard has cooled, pour gently over the sponge cake and smooth it evenly. Dust the top the custard with the cinnamon. Cover and refrigerate until time to serve.

Yield: 12 - 15 servings

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