Latiya (CHamoru Custard Cake)
Layers of sponge cake soaked in evaporated milk and topped with a rich egg custard dusted with cinnamon or nutmeg. Latiya is the signature celebration cake of the Marianas, always present at large fiestas.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 340 kcal
Equipment
- •9x13-inch baking pan
- •Saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 44
- protein
- 7
- calories
- 340
Instructions
- 1
Cut the sponge cake horizontally into two layers. Place one layer in a baking pan.
- 2
Brush the cake layer generously with evaporated milk until well soaked.
- 3
Whisk the egg yolks, sugar, and cornstarch together in a saucepan off the heat.
- 4
Slowly whisk in the whole milk. Cook over low heat, whisking constantly, until thickened into a smooth custard.
- 5
Pour half of the custard over the soaked cake layer.
- 6
Top with the second cake layer and soak it with the remaining evaporated milk. Pour the rest of the custard on top.
- 7
Chill for at least 4 hours, or overnight, until fully set.
- 8
Dust with cinnamon and cut into squares before serving.
Chef's tips
Cook the custard low and slow while whisking constantly. This keeps the custard smooth so the eggs do not scramble.
Storage
Refrigerate covered up to 3 days; flavor improves as it sets overnight.
Reheating
Serve chilled or at room temperature; not reheated.
Common mistakes to avoid
- •Using heat that is too high, which can curdle the custard
- •Not soaking the sponge cake enough, which leaves the layers dry
Serving suggestions
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