Luscious Latiya Delight

Ingredients

• For the sponge cake: For the sponge cake:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the caramel custard: For the caramel custard:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 4 cups (960ml) whole milk 4 cups (960ml) whole milk
• 6 large egg yolks 6 large egg yolks
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the whipped cream topping: For the whipped cream topping:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the syrup: For the syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 46g, 34g
• Protein: 7g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9x13-inch baking dish.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, beat the eggs and sugar until light and fluffy. Gradually add the milk and vanilla extract, mixing well after each addition.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking dish and smooth the top.
5. 5.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
6. 6.
   In a saucepan, combine the granulated sugar and water for the caramel custard. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture turns golden brown. Be careful not to burn the caramel.
7. 7.
   Slowly add the milk to the caramel, stirring continuously until well combined. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract. Gradually add the egg mixture to the caramel mixture, whisking constantly.
8. 8.
   Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let cool.
9. 9.
   In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. 10.
    To assemble the latiya, cut the sponge cake into squares and arrange them in a single layer in a serving dish. Drizzle the syrup over the cake squares.
11. 11.
    Pour the caramel custard over the cake squares, spreading it evenly. Top with a generous layer of whipped cream.
12. 12.
    Refrigerate for at least 2 hours before serving. Serve chilled and enjoy the creamy caramel goodness!

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better incorporation with other ingredients.
• Cornstarch — Dissolve the cornstarch in a small amount of milk before adding it to the caramel custard mixture to prevent lumps from forming.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator for about 15 minutes before whipping the cream to achieve better results.
• Sponge cake — Be careful not to overmix the batter to avoid a dense texture. Mix until just combined for a light and fluffy cake.
• Caramel custard — Stir the custard constantly while cooking to prevent it from sticking to the bottom of the pan and forming lumps.

Tips & Tricks

• For a twist, add a sprinkle of toasted coconut flakes on top of the whipped cream.
• You can substitute the vanilla extract with almond extract for a different flavor profile.
• To save time, you can use store-bought sponge cake instead of making it from scratch.
• Make sure to refrigerate the latiya for at least 2 hours to allow the flavors to meld together.
• Serve the latiya with a drizzle of caramel sauce for an extra touch of sweetness.

Serving advice

Serve the Luscious Latiya Delight chilled in individual dessert bowls or glasses. Garnish with a dusting of cocoa powder or a caramel drizzle for an elegant presentation.

Presentation advice

To create an eye-catching presentation, layer the sponge cake, caramel custard, and whipped cream in a clear glass trifle dish. This will showcase the beautiful layers of the dessert and make it a centerpiece at any gathering.