INGREDIENTS

For the batter:
– 2 large eggs
– 3/4 cup Angel Evaporated Filled Milk
– 1/2 cup water
– 1 cup flour
– 3 tbsp melted butter
– 2 1/2 tbsp sugar
– 1 tsp vanilla extract
– 2 ripe mangoes
– Angel Condensada

 

PROCEDURE

  1. For the batter: Combine all ingredients in a bowl. Mix very well.
  2. Place the crepe batter in the refrigerator for 1 hour.
  3. Heat a small non-stick pan. Add butter to coat.
  4. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
  5. Cook for 30 seconds and flip. Cook for another 10 seconds.
  6. Lay them out flat to cool.
  7. Arrange mangoes on the crepe. Fold as desired.
  8. Top with Angel Condensada.

INGREDIENTS

– 1-410 mL can Angel Kremdensada
– 1 cup packed brown sugar
– 2 tbsp softened butter
– 2 large eggs
– 1 cup mashed ripe bananas
– 2 cups all-purpose flour
– 2 ½ tsp baking powder
– 1 tsp baking soda
– ¾ tsp salt
– Toffee for topping

 

PROCEDURE

  1. Toffee (prepare 1 day ahead): Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of toffee per preparation to save time and effort.

INGREDIENTS

For the cake:
– 1 cup all-purpose flour
– 1 cup sugar
– 1/2 cup cocoa powder
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup sour cream
– 1/4 cup vegetable oil
– 1 egg
– 1/2 tsp vanilla
– 1/2 cup brewed coffee
For the coffee custard filling:
– 4 egg yolks
– 2 tbsp all-purpose flour
– 1-410 ml Angel Kremdensada
– 2 tbsp freshly made strong espresso coffee
– 1 tbsp brandy

 

PROCEDURE

To make coffee custard:

  1. Combine egg yolks, flour, Angel Kremdensada, coffee and brandy in a sauce pan over low heat and whisk constantly until flour is cooked.
  2. Cover with cling film and refrigerate.

To Assemble:

  1. Spread coffee custard filing onto the sheet cake.
  2. Roll cake from the short end and chill for 30 minutes.
  3. Dust with powdered sugar on top.

INGREDIENTS

For the custard:
– 1-410mL can Angel Kremdensada
– 5 eggs
– 1 tsp vanilla
– 1 cup sugar
For the cake:
– 3 egg yolks
– 3 tbsp white sugar
– 3/4 cup cake flour
– 1/2 tsp baking powder
– 1/4 cup milk
– 3 egg whites
– 3 tbsp whtie sugar

 

PROCEDURE

For the cake: 

  1. Sift together the cake flour and baking powder. Place 3 tablespoons sugar and egg yolks in a bowl, then beat until smooth and light yellow. Add the flour mixture and milk alternately, mixing after each addition. In another bowl, beat the egg whites until foamy. Add 3 tablespoons sugar little by little while beating continuously. Continue beating until the egg white mixture is stiff. Gently mix the egg yolk and egg white mixtures together. Set aside.

For the custard:

  1. Combine Angel Kremdensada, eggs and vanilla in a bowl, then whisk until smooth. Strain unto the square pan with caramelized sugar.
  2. Pour the cake batter over the custard, the batter should float on the custard. Using a spatula, smoothen the top of the batter carefully. Place the cake pan in a larger pan half-filled with hot water. Bake in a preheated 350oF oven for 40 minutes or until toothpick inserted in the center comes out clean.