Ingredients
8-inch sponge cake
1 2/3 c. evaporated milk
1 2/3 c. cold water (divided)
1/4 c. cornstarch
6 Tbsp. sugar
2 tsp. vanilla
2 Tbsp. butter
2 eggs, well beaten
cinnamon
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Slice cake and lay on bottom of a platter. Place 1 1/3 cups water in a saucepan. Bring it almost to a boil and add milk and sugar. Mix remaining 1/3 cup water with cornstarch and vanilla. Gradually add to the milk mixture, stirring constantly until mixture is thick and there are no lumps. Remove from heat; add butter. Stir in eggs, one-fourth at a time, while stirring vigorously. After all egg has been mixed in, return to heat and cook on low heat for 3 to 4 minutes or until thickened. Pour Latija on top of sponge cake and sprinkle with plenty of cinnamon. Serves 12.