Yema Frosted Cake recipe

1 pc Chiffon Cake (store brought (8” or 9”))
1 can (300 ml) Condensed Milk (sweetened)
1½ cups Butter (or margarine)
3 tbsp All-Purpose Cream
1 tsp Lemon Extract (or orange extract)
2 cups Confectioner's Sugar
1 can (432g) Del Monte Fiesta Fruit Cocktail (drained and chopped)

To make the Yema Frosting: Place unopened can of condensed milk in a heavy saucepan. Fill the pan with enough water to cover the can. Bring the water to a boil and simmer for about 3 hours, adding more if needed. Remove can from the pan. Allow to cool before opening.

Beat the butter for about 3 minutes. Beat in the cream, extract, confectioner's sugar, and the yema frosting. Beat until smooth.

Fold in half of the DEL MONTE Fiesta Fruit Cocktail. Frost the cake. Top with remaining fruits.


12 servings