INGREDIENTS

Cake
– ½ cup Angel Evaporada
– 1 tsp powdered coffee
– ½ tsp vanilla extract
– 1 cup all-purpose flour
– ¾ tsp baking soda
– ¼ cup + 2 tbsp cocoa powder (unsweetened)
– 2 large eggs
– ¾ cup + 2 tbsp white sugar
– ½ cup canola oil
– ¼ tsp salt
– 1 – 380ml Angel Condensada de leche, cooked in pressure cooker for 45 – 60 mins

Ganache
– 1 – 370ml Angel All Purpose Creamer
– 1 cup milk chocolate or dark chocolate
Optional cocoa powder for dusting

 

PROCEDURE

  1. Bake the Cake
  2. Grease 3 rectangular tins with shortening. Pre-heat your oven to 350F.
  3. Mix the evaporada, powdered coffee and vanilla in a bowl, set aside.
  4. Sift together the dry ingredients, flour, baking soda and cocoa powder, set aside.
  5. In another bowl, beat eggs and sugar together until sugar crystals dissolve and the mixture turns a light, yellow color. Slowly beat in the canola oil. Add and beat in the salt last.
  6. To the egg mixture, add 1/3 of the flour mixture and beat on low, just until incorporated. Then add ½ the milk mixture. When this is incorporated, add another third of the flour, then the last half of the milk. Finally add in the last third of the flour mixture. Mix just until all ingredients are well.
  7. Pour about 225 g of chocolate batter in one tin, repeat for all. Or if using round cake pans, this could fill 2 6” round pan.
  8. Bake at 350F for 30-40 minutes, best to use baine marie method to avoid doming of cake. If the cake domes, you may need to level the cake before assembly.
  9. Cakes are done, if you insert a toothpick in the very center and it comes out clean, or with some very moist crumbs.
  10. Let the cake cool for assembly.
  11. Make the Ganache
  12. In a microwavable container, pour the entire contents of the Angel All Purpose Creamer. Heat on medium for about 1 – 1 ½ minutes.
  13. Add the chopped chocolate to the warm cream. Mix until the chocolate melts and blends well with the cream. There shouldn’t be any lumps. It should be smooth and creamy. Let is cool.
  14. Assemble
  15. On the completely cooled cakes, spread the dulce de leche on top. Let it settle.
  16. Spread the chocolate ganache on top and let it set overnight in the chiller.
  17. Before serving, you can dust with cocoa powder.

INGREDIENTS

Chocolate Panna Cotta
– 1 – 410ml Angel Evaporada
– ⅔ cup Angel Condensada
– ½ cup unsweetened cocoa powder
– 2 cups water
– 5 tsp gelatin
Cream Panna Cotta
– 1 – 370ml Angel All-Purpose Creamer
– ⅔ cup Angel Condensada
– 1 cup water
– 3 tsp gelatin

 

PROCEDURE

  1. Make the chocolate panna cotta first. Pour the water in a sauce pot. Sprinkle the 5 teaspoons of gelatin over the water. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
  2. Add the unsweetened cocoa powder, Angel Evaporada and Angel Condensada. Whisk until no lumps appear. Pour and divide this mixture over 10 250 ml containers. A portion is about ½ cup or 100ml. Set this for about 30-40 minutes in the chiller.
  3. Make the cream panna cotta next. In another pot, pour in the water and sprinkle 3 teaspoons of gelatin. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
  4. Add the Angel All Purpose Creamer and Angel Condensada. Stir and let simmer for 2 – 3minutes. Let this cool slightly before using.
  5. Take the semi-set chocolate panna cotta out of the ref and carefully pour 1/3 cup of cream panna cotta over it. Do this for the rest of the mixture. Be careful and test the chocolate panna cotta has slightly set (top has already formed a skin) this will act as a barrier and will ensure that the cream and chocolate do not mix
  6. Put in the chiller overnight to set.
  7. Serve chilled.

INGREDIENTS

1-410mL Angel Kremdensada, chilled
8 pieces store bought chocolate sponge cake bars
1/2 cup chopped maraschino cherries plus extra for topping
1/2 cup shave semi-sweet chocolate

 

PROCEDURE

  1. Transfer Angel Kremdensada in a bowl. Using an electric mixer or wire whisk, whip until fluffy and doubled in volume. Set aside.
  2. Arrange half of the chocolate sponge cake bars in loaf pan or serving dish.
  3. Top chocolate sponge cake with whipped cream and sprinkle with chopped cherries.
  4. Layer with the remaining chocolate sponge cake and whipped cream.
  5. Decorate with shaved chocolate and cherries.

INGREDIENTS

2 cups Birch Tree Full Cream Powdered Milk
2/3 cup softened butter
1/2 cup Angel Condensada
2 tbsp unsweetened cocoa powder
white sugar for dredging
Japanese paper and white bond paper for wrapping
Variations:
2 tsp ube essence for Ube Pastillas
1/2 cup grated cheese for Queso Pastillas

 

PROCEDURE

  1. Combine powdered milk, butter, Angel Condensada and cocoa powder in a bowl. Mix well.
  2. Take half a tablespoonful of mixture and form into small logs.
  3. Roll in sugar then wrap using white bond paper and Japanese paper.
  4. For variations, substitute cocoa powder with ube essence to make Ube Pastillas or grated cheese for Queso Pastillas.

      5. INGREDIENTS

      1-410 ml Angel Evaporada
      4 cups water
      1 cup uncooked sago
      ¼ cup cocoa powder
      1 tsp coffee powder
      1 cup sugar
      whipped cream for topping, optional

       

      PROCEDURE

      1. Boil 4 cups water in a saucepan. Add sago and cook for about 20 to 25 minutes with occasional stirring.
      2. Meanwhile in a bowl, whisk together Angel Evaporada, cocoa powder, coffee and sugar until cocoa powder and sugar are completely dissolved.
      3. Pour mixture into saucepan with the sago and stir well.
      4. Remove from heat and allow to cool until thickened.
      5. Pour into small bowls or cups and serve with whipped cream on top, if desired.

          6. INGREDIENTS

          1-7 gram envelope unflavored gelatin
          1/4 cup cold water
          1 tbsp sugar
          1 1/2 cups Angel Evaporada
          2 cups semi-sweet chocolate morsels
          1 tbsp vanilla extract
          whipped cream and cherries for topping

           

          PROCEDURE

          1. Combine gelatin and water in a saucepan.
          2. Stir over low heat until gelatin is dissolved.
          3. Add sugar and evaporated milk.
          4. Continue stirring until milk is steaming hot. Do not boil.
          5. Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer.
          6. Transfer to a large liquid measuring cup. Pour into molds.
          7. Refrigerate for at least 3 hours or until set.
          8. Top with whipped cream and cherries. Serve chilled.

          INGREDIENTS

          For the crust:
          – 1 ½ cups graham cracker crumbs
          – 2 tbsp sugar
          – 3/4 cup softened butter
          For the filling:
          – 1-410 ml Angel Kremdensada, chilled overnight
          – 240 grams dark or bittersweet chocolate, melted

           

          PROCEDURE

          1. Mix graham cracker crumbs with softened butter and sugar, then press mixture into a 12 inch tart pan. Cool in the refrigerator until set.
          2. Whip Angel Kremdensada in a bowl using a hand mixer until doubled in volume. Add melted chocolate and mix until well combined. Pour mixture unto crust. Cool in the refrigerator for at least 6 hours or overnight.

          INGREDIENTS

          1 – 410mL can Angel Evaporated Liquid Creamer
          1 cup glutinous rice, washed
          6 cups water
          1/2 cup unsweetened cocoa powder
          1 cup sugar
          1/2 tsp salt
          1/8 tsp vanilla extract

           

          PROCEDURE

          1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
          2. When rice is transparent, add cocoa powder, sugar, salt and vanilla extract and cook for several minutes more, until rice is soft.
          3. Serve in bowls with swirls of Angel Evaporada.

              4. INGREDIENTS

              1-410 ml can Angel Kremdensada
              1 1/2 cups crushed oreo cookies
              ½ cup softened butter
              2 tbsp sugar
              1 tbsp gelatin
              2 tbsp water
              1-250 grams cream cheese
              1 tsp calamansi juice
              oreo cookies for decoration or mini oreos

               

              PROCEDURE

              1. In a bowl, combine crushed oreo cookies, butter and sugar.
              2. Divide mixture into 6 and press on the bottom of a 3-inch removable bottom pan or mold. Allow to cool.
              3. Mix gelatin and water in a bowl.
              4. Transfer to a small pan together with Angel Kremdensada.
              5. Heat until gelatin dissolves.
              6. Whip cream cheese in a bowl then mix with gelatin mixture.
              7. Divide cream mixture into 6 and pour unto the crust. Decorate with remaining cookies on top.
              8. Refrigerate for at least 6 hours or overnight before serving.

              INGREDIENTS

              1 – 410ml Angel Kremdensada
              500 grams dark or bittersweet chocolate
              2 ½ cups crushed chocolate cookies
              ½ cup cocoa powder
              ½ cup ground nuts (almonds or walnuts)

               

              PROCEDURE

              1. Heat chocolate in a double-boiler until melted then stir in Angel Kremdensada and crushed cookies.
              2. Place inside the refrigerator for at least 3 hours.
              3. Shape into 1 inch balls then coat with cocoa powder or ground nuts.