INGREDIENTS

1 cup all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
5 whole eggs, yolk and white separated
1 cup sugar, divided
1 teaspoon vanilla
1-410 ml Angel Evaporada, divided
1-380 ml Angel Condensada
¼ cup Angel All Purpose Creamer
Whipped Topping:
1 cup Angel All Purpose Creamer, chilled
2 tbsp confectioner’s sugar, sifted

 

PROCEDURE

  1. Preheat the oven to 350˚. Grease 2- 8×4 inch pan liberally until coated.
  2. Combine flour, baking powder, and salt in a large bowl.
  3. Beat egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in 1/3 cup Angel Evaporada and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff. Fold egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface.
  5. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
  6. Combine the remaining Angel Evaporada, Angel Condensada, and ¼ cup Angel All Purpose Creamer in a small pitcher. When the cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Cover and chill cake overnight.
  7. Whip 1 cup chilled Angel All Purpose Creamer with confectioner’s sugar until thick and spreadable.
  8. Spread over the cake. Decorate cake with fresh berries and serve.

      9. INGREDIENTS

      2-250 ml Angel All-Purpose Creamer
      1-380 ml Angel Condensada
      1 Tablespoon rum (optional)
      1 Tablespoon Maraschino cherry syrup
      1 pack, 200g chocolate graham crackers
      ½ cup chopped Maraschino plus halved for garnish

       

      PROCEDURE

      1. Whip together Angel All-Purpose Creamer and Angel Condensada, rum, and syrup. Set aside, keeping it chilled.
      2. In a rectangular dish, layer the graham crackers, cream, and chopped maraschino cherries. Repeat the procedure twice, ending with cream on top.

          3. INGREDIENTS

          2-250 ml Angel All Purpose Creamer
          1-380 g Angel Condensada
          1 pack, 200g honey graham crackers
          1 ½ cup sliced ripe mango

           

          PROCEDURE

          1. Whip together cream and condensada. Set aside, keeping it chilled.
          2. In a rectangular dish, layer the graham crackers, cream, and mangoes. Repeat the procedure twice, ending with mango slices on top.

          INGREDIENTS

          1 cup cream cheese, softened
          1-380 grams Angel Condensada
          2-250 ml Angel All-Purpose Creamer
          40 pcs broas or lady fingers
          ¼ cup rum (optional)
          2 cups freshly brewed coffee

           

          PROCEDURE

          1. Mix cream filling, cream cheese, Angel Condensada, Angel All Purpose Creamer until fluffy.
          2. Combine rum and brewed coffee on a deep dish. Dip broas on both sides. Just a quick dip, DON’T let it soak. Layer broas pieces on your choice of dish/container. Layer cream filling on top of the broas. Finish with dusting of cocoa powder on top.

              3. INGREDIENTS

              1-410 ml Angel Evaporada
              ¾ cup Angel Condensada
              1 cup water
              ¼ tsp banana extract
              ¼ tsp red food coloring
              Toppings:
              3 tbsp Birch Tree Fortified Milk Powder

               

              PROCEDURE

              1. Using a big pitcher or bowl combine iskrambol ingredients together. Place mixture in a container or ice tray then freeze.
              2. Shave frozen mixture using an ice shaver or blender.

                  3. INGREDIENTS

                  1-250ml Angel All Purpose Creamer, chilled
                  ½ cup Angel Condensada
                  24 squares graham crackers
                  ¼ tsp ube extract
                  ½ cup grated cheddar cheese

                   

                  PROCEDURE

                  1. Place the chilled Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluff. You may also use fork or wire whisk. Set aside.
                  2. Gently fold in Angel Condensada and ube extract into the whipped cream.
                  3. Lay crackers in the bottom of a square or rectangular pan. Pour ube mixture on top. Repeat the process to make 2-3 layers ending with ube-cream mixture on top.
                  4. Sprinkle with grated cheese. Chill for 3 hours or best overnight.

                  INGREDIENTS

                  1 tbsp unsalted butter
                  2 pcs ripe bananas, cut into thin rounds
                  ¼ cup Angel All-Purpose Creamer, chilled
                  ½ cup Angel Condensada
                  15 pcs lady fingers or broas

                   

                  PROCEDURE

                  1. In a pan, melt your butter and sauté bananas for 1 minute. Add sugar and cook until sugar has melted. Set aside to cool.
                  2. Combine remaining Angel All-Purpose Creamer and Angel Condensada whip until thick.
                  3. Arrange lady fingers at the bottom of a baking dish. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and banana.

                  INGREDIENTS

                  1-250 ml Angel All Purpose Creamer, chilled
                  ½ cup Angel Condensada
                  24 squares Graham Crackers
                  1 cup sliced ripe mango

                   

                  PROCEDURE

                  1. Combine remaining Angel AllPurpose Creamer and Angel Condensada whip until thick.
                  2. Arrange graham crackers at the bottom of a baking dish. Add half of the cream mixture followed by slices of mangoes. Repeat the process to make 2 layers ending with cream and mangoes.
                  3. Chill in the refrigerator for 6 hours or best overnight.

                  INGREDIENTS

                  1 ½ cup fruit cocktail, drained
                  2 tbsp fruit cocktail syrup
                  1-250ml Angel All-Purpose Creamer, chilled
                  ½ cup Angel Condensada
                  3 pcs store-bought mamon, each sliced horizontally to create 2 layers

                   

                  PROCEDURE

                  1. Combine Angel All-Purpose Creamer and Angel Condensada in a bowl. Whip until thick.
                  2. Add drained fruit cocktail in the bowl with cream and fold until incorporated.
                  3. Lay 3 slices of mamon and layer it flat on a deep dish or baking dish. Drizzle with 1 Tablespoon syrup.
                  4. Spoon and layer half of the fruit salad mixture on top of the mamon. Take the remaining slices of mamon and layer it flat on top of the fruit salad. Drizzle with the remaining syrup and top it off with the remaining fruit salad.
                  5. Freeze for 4 hours of best overnight.

                  INGREDIENTS

                  1-250 ml Angel All-Purpose Creamer, chilled
                  ½ cup Angel Condensada
                  1 tsp instant coffee granules
                  24 squares graham crackers
                  2 tbsp cocoa powder
                  2 tbsp chocolate chips

                   

                  PROCEDURE

                  1. Combine Angel All-Purpose Creamer and Angel Condensada in a bowl and add coffee granules. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute.
                  2. Lay graham crackers on the bottom of baking dish or plastic container. Add a layer of coffee whipped cream and dust with cocoa powder.
                  3. Repeat procedure finishing with coffee cream on top. Dust with more cocoa powder and sprinkle with chocolate chips Keep in the refrigerator for 4 hours or overnight.