3/4cof water with any flavoringmocha or orange juice (I used vanilla)
For the meringue
1/2tspcream of tartar
Pre-heat oven to 350 degrees F.
In a heavy sauce pan, combine sugar and water. Do not stir. On medium heat, caramelize sugar until it turns golden brown. Immediately pour it over a 9 inch baking pan. Set aside.
For the custard:Mix all ingredient together. Stir lightly using a whisk. Strain and pour it over to the caramelized pan. Set aside.
For the cake:Sift together all the dry ingredients. Beat the eggs and gradually add the dry ingredients and the flavored water. Set aside.
For the meringue: Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form. Gradually add sugar and continue beating until it becomes stiff.
Fold the cake mixture into meringue mixture, until it is well blended. Make sure to eliminate any bubbles in the process.
Slowly pour into the pan. Bake in a baine marie for about an hour or until firm. Let it cool. Run a knife around the pan and turn it upside down.
Panlasang Pinoy Recipes is a food blog created to share a collection of local and foreign recipes that have been modified to suit Filipino taste. This blog was started in 2012. The recipes here are a compilation of those obtained from different food blogs.
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More