Guam Latiya Recipe - Make Cake with Condensed Milk Today

Welcome to a truly special treat that brings the sunny vibes of the Pacific islands right to your kitchen! If you've been searching for a delightful `recipe for cake with condensed milk`, you've landed in the perfect spot. Today, we're diving into the beloved Guam Latiya, a quintessential `island comfort` dessert that perfectly blends a soft `vanilla sponge cake` with a luscious, creamy `custard topping`.
Guam Latiya is more than just a dessert; it's a taste of home for many, a sweet reminder of family gatherings and celebrations. While many `Caribbean desserts` also feature the richness of `condensed milk recipe dessert` and `baking with custard`, Latiya stands out with its unique blend of textures and flavors. It's surprisingly simple to make, yet incredibly impressive, making it a fantastic choice for both `beginners` and `experienced bakers` looking to explore the magic of `desserts made with condensed milk`. Get ready to whip up a slice of paradise!

Ingredients

• For the Vanilla Sponge Cake:
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• For the Creamy Custard Topping:
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• ½ cup whole milk
• 3 large egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• For Garnish: 1 teaspoon ground cinnamon

Directions

1. Part 1: Prepare the Vanilla Sponge Cake
2. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan, or line with parchment paper.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. Cream Butter & Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-4 minutes).
5. Add Eggs & Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Alternate Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the ½ cup of whole milk. Begin and end with the dry ingredients (e.g., flour, milk, flour, milk, flour). Mix until just combined; be careful not to overmix.
7. Bake the Cake: Pour the batter evenly into your prepared baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial before adding the custard.
9. Part 2: Prepare the Creamy Custard Topping
10. Whisk Milks & Yolks: In a medium saucepan (off the heat), whisk together the evaporated milk, sweetened condensed milk, ½ cup whole milk, and egg yolks until smooth.
11. Add Cornstarch: Gradually whisk in the cornstarch until there are no lumps.
12. Cook Custard: Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or rubber spatula, until the mixture thickens significantly and coats the back of a spoon (about 8-12 minutes). It should be thick like pudding. Do not boil vigorously.
13. Finish Custard: Remove from heat. Stir in the vanilla extract and 2 tablespoons of unsalted butter until the butter is fully melted and incorporated, making the custard extra smooth and glossy.
14. Cool Slightly: Let the custard cool for about 10-15 minutes, stirring occasionally to prevent a skin from forming.
15. Part 3: Assemble & Chill
16. Pour Custard: Once the cake is completely cool and the custard has cooled slightly (but is still warm and pourable), evenly pour the custard over the sponge cake in the pan.
17. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set properly and the flavors to meld.
18. Garnish & Serve: Just before serving, sprinkle the top generously with ground cinnamon. Slice and enjoy your delicious Guam Latiya!