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| Thousand Layer Cake at Red Pocket (Photo credit: Wikipedia) |
Macapuno tart, pastillas de macapuno, macapuno jam, macapuno candy, macapuno preserve, macapuno cheesecake, and macapuno fruit salad. These are just but few of the recipes that can be enjoyed with macapuno.
Macapuno is another breed of coconut which make up the coconut industry in the Philippines. Its nuts have soft and jelly-like meat which makes it ideal to be made into delectable desserts and many other great tasting recipes.
In this recipe, macapuno is added to make your custard cake rich in flavor and creaminess. Yes, macapuno can be hard to find in the market but if you try to be diligent in finding one, you will not regret what you have done.
CUSTARD CAKE WITH MACAPUNO
You will need:
Caramel:
3 1/4 cups cake: flour
1 cup sugar
1 cup sweetened macapuno
Custard:
1 big can evaporated milk
8 egg yolks
1 can condensed milk
Cake:
3 1/4 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup oil
6 egg yolk
3/4 cup water
1 1/4 cup egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
Here's how:
Preheat over to 325oF.
Caramelized sugar in two 9-inch square pan. Arrange sweetened macapuno over it. Set aside.
Combine the ingredients for the custard in a bowl and stir to blend. Divide the mixture into two then pour into pans while passing through a strainer. Set aside.
Prepare Cake: Sift together the flour, baking powder, salt, and sugar. Make a well at the center then add the oil, egg yolks and water. Mix with a wire whisk until smooth. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff. Fold into egg yolk mixture. Divide batter into two then pour over custard. Do not stir. Place each baking pan in a larger pan half-filled with water. Bake for about 1 hour or until done. Invert on a serving platter.
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