Cinnamon and Custard Cake (Latiya)
Cinnamon Custard Cake, or Latiya (pronounced "la-tee-ja"), is a delicate dessert among the islanders of Guam. Angel food cake, sponge cake, yellow cake, or pound cake can be used as the base. Our family prefers to make it with pound cake.Serving Size: 1 piece
Servings 10 people
Calories 541kcal
Ingredients
- 1 stick butter
- 24 oz. can of Evaporated Milk
- 2 cans of water, poured into both emptied evaporated milk cans
- 1 and 1/4 cup sugar
- 12 tbsp. or 3/4 cup of cornstarch
- 1 to 2 tbsp. Ground Cinnamon
- 1 Store bought or homemade angel food cake, sponge cake, or pound cake
Instructions
- Cut the cake into squares and place them on a cookie sheet or in a baking pan.
- Melt butter in a pot and add milk. Add one of the cans of water. Bring to a boil. Lower the heat to medium.
- In a separate bowl, add the cornstarch and the second can of water. Mix thoroughly.
- Add the cornstarch mixture to the milk mixture and stir constantly. Add the sugar while stirring.
- Let this boil for 5 minutes or until thickened. It may take a while to thicken, but it will :)
- Pour over the cake. Place in the fridge to chill for a few hours or over night.
- Sprinkle with enough cinnamon to decorate and serve.
Notes
Recipe Source:
My mama ;)
Nutrition
Calories: 541kcal