Fusion Latiya Delight

Ingredients

In this fusion version of Latiya, we have incorporated flavors and spices from different cuisines to create a unique twist. The addition of cardamom and citrus zest adds a refreshing and aromatic touch to the traditional Filipino dessert. The fusion Latiya also features a creamy custard filling and a generous dollop of whipped cream, giving it a richer and more indulgent taste. We alse have the original recipe for Latiya, so you can check it out.

• For the sponge cake: For the sponge cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• For the syrup: For the syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• For the custard filling: For the custard filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the whipped cream: For the whipped cream:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• For garnish: For garnish:
• Ground cinnamon Ground cinnamon
• Sliced almonds Sliced almonds

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 7g
• Fiber: 1g
• Salt: 0.3g

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.
3. 3.
   In a separate large bowl, cream together the sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.
   Pour the batter into the prepared baking dish and smooth the top.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   While the cake is baking, prepare the syrup. In a saucepan, combine the water, sugar, lemon zest, orange zest, and cardamom powder. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and set aside to cool.
9. 9.
   Once the cake is baked, remove it from the oven and let it cool for a few minutes. Using a fork, poke holes all over the cake.
10. 10.
    Slowly pour the prepared syrup over the cake, allowing it to soak in. Let the cake cool completely.
11. 11.
    In a saucepan, combine the milk, sugar, cornstarch, and egg yolks for the custard filling. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
12. 12.
    Remove from heat and stir in the vanilla extract. Let the custard cool completely.
13. 13.
    In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
14. 14.
    To assemble, spread the cooled custard filling over the soaked cake. Top with a layer of whipped cream.
15. 15.
    Sprinkle ground cinnamon and sliced almonds over the whipped cream for garnish.
16. 16.
    Refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Cardamom — Use freshly ground cardamom for the best flavor. If you don't have cardamom powder, crush cardamom pods and remove the seeds to grind them into a powder.
• Lemon and orange zest — Make sure to wash the fruits thoroughly before zesting. Use a fine grater or a zester to obtain the zest, avoiding the bitter white pith.
• Sliced almonds — Toast the sliced almonds in a dry skillet over medium heat until they turn golden brown for added flavor and crunch.

Tips & Tricks

• For a citrusy twist, add a squeeze of lemon or orange juice to the custard filling.
• Experiment with different spices like cinnamon or nutmeg in the syrup for additional flavor variations.
• To save time, you can use store-bought sponge cake instead of making it from scratch.
• Customize the garnish by sprinkling cocoa powder or drizzling chocolate sauce over the whipped cream.
• Serve chilled for the best taste and texture.

Serving advice

Serve Fusion Latiya chilled for a refreshing experience. Cut into squares and garnish each serving with a sprinkle of ground cinnamon and a few sliced almonds for an elegant touch.

Presentation advice

To enhance the presentation, use a rectangular serving dish to showcase the beautiful layers of the dessert. Dust the top with a light sprinkle of ground cinnamon and arrange a few whole almonds on top for an appealing visual effect.