INGREDIENTS

– 2 store bought Taisan loaf or 4 pieces store bought butter mamon

Caramel Sauce:
– 3 egg yolks
– ¾ cup Angel Evaporada
– 1 tbsp cornstarch
– 1 can Angel Condensada
– 2 ½ tbsp butter
– ½ cup cheddar cheese, grated

 

PROCEDURE

CARAMEL SAUCE:

  1. Combine egg yolks, cornstarch, evaporated milk, Angel Condesada. Mix well and bring to a gentle simmer.
  2. Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese.

INGREDIENTS

Buttercream:
– 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
– ½ cup Angel Condensada, chilled
– ½ cup butter, room temperature

Crumb Coat and Cookie Base:
– 1 cup crushed graham cookies
– ½ cup cashew nuts, toasted and crushed fine
– 1 ¼ pack (70pcs), whole honey graham biscuits

 

PROCEDURE

BUTTERCREAM MIXTURE:

  1. Combine chilled Angel Condensada and butter in a bowl. With your hand mixer mix on low setting or wire whisk until it becomes smooth and silky. If it becomes runny, place in chiller for 30 minutes. Turn on high and whisk until it turns into a lighter shade of yellow and start becoming fluffy.
  2. Add the chilled Angel All Purpose Creamer in the bowl. Mix on low until lumps disappear. Turn it on high until the mixture turns even lighter and doubles in size. Put in chiller for 30 minutes prior use.

CRUMB COATING MIXTURE:

  1. Toast the cashews on a hot skillet. Place them in your food processor and grind them up until they are the size of your crushed graham crackers. If you don’t have a food processor, you can grind them up using a mortar and pestle. Ensure the ending results in an almost fine and powdery texture.
  2. Combine the crushed graham crackers and the crushed toasted cashews. Set aside, ensure that this is completely cooled before using.

TO ASSEMBLE:

  1. Line your baking sheet with parchment paper. This will help you later in assembly. Ensure that the whipped buttercream frosting is kept at chilled temperature as you work.
  2. Carefully cut your graham in square pieces. You will need at least 70 pieces of square crackers.
  3. Line 35 pieces of them on your baking sheet. Spread an even layer (about 1″) of the buttercream on top of the crackers. Sprinkle crumb coat on top and ensure the frosting is all covered with crumb coat. Place this in the freezer to set for 30 minutes.
  4. When set, meaning you can touch the cookies without the top deforming, flip the cookies over. Spread the middle with 1/3 of your whipped buttercream mixture. Top each with the remaining 35 pieces of graham you have set aside. Pour and spread the remaining 1/3 of the mixture on top. Run your knife/spatula on the sides of the cookie so they also get an even layer of whipped buttercream frosting. Sprinkle the top of the cookies with the crumb coat until they are fully covered. Place the sheet back in the freezer to set for another 30 minutes.
  5. When it is set and hardened, carefully dip the sides of the cookies in your crumb coat, ensuring all parts of the cookie is coated. If you notice your cookies have started melting, and you have a hard time holding them, place in freezer to re-set.
  6. Once all cookies are coated, freeze them to set. Serve frozen.

INGREDIENTS

Crepe Batter
– 2 packs of 200g each instant pancake mix
– 2 pcs egg, large
– 2 cups water
– 1 tbsp oil
– 1 tbsp butter, softened (for brushing pan while cooking)

Whipped Cream Frosting
– 1-370ml Angel All Purpose Creamer, chilled overnight (12 hours)
– ¼ cup Angel Condensada
Choice of topping and filling: Fresh fruit, jam, or canned fruit.

 

PROCEDURE

CREPE:

  1. Make crepe batter by mixing instant hotcake mix, egg, oil and water. Whisk until it forms a smooth and runny batter. (TIP: mix the water 1/2 cup.)
  2. Heat your non-stick skillet. Brush your non-stick skillet with a little bit of melted butter. Take 1/8 cup of batter, pour it in the skillet and quickly tilt your pan in a circular motion to create a thin crepe with round shape. Cook for 1-2 minutes, until the edges of the crepe lifts of from the pan and edges appear somewhat crispy and curly. The crepe should release itself from the pan (on its own) once cooked. Once cooked (on one side), flip the cooked crepe onto a plate. Repeat for the rest of the batter. If your crepes stick in the middle, gently pry them off with an offset spatula prior flipping. Be careful not to tear your crepes.
  3. Let the crepes cool down before assembly. You need at least 23 pieces of crepes for the cake

TIP: The pan should be kept at moderate heat at all times. If the pan is too hot, the crepe will immediately set and you’d have a hard time forming a thin round crepe. Fan the pan in between crepes to cool it down a bit before adding batter into it. Try to achieve same sized crepes so assembly will be easier, and your crepe cake will look nice and not droopy.:

WHIPPED CREAM FROSTING:

  1. Chill Angel All Purpose Creamer and Angel Condensed Milk overnight.
  2. When ready, pour the entire contents of a tin can onto a cold bowl. Beat on low the cream until smooth. Add in the Angel Condensed Milk and continue whipping on medium – high until the texture is light and fluffy. Rest in the chiller until ready to assemble the cake.

TO ASSEMBLE:

  1. If you plan to add fruits in the middle layers, slice them very thinly, so that you still create even layers in your cake. Uneven layers cause the cake to be unstable and loopy.
  2. On a flat 8″ pan, smear about 1 tsp of whipped cream at the bottom. Carefully place a piece of crepe on top of this. The whipped cream at the bottom, will ensure the cake stays in place and will not slip and slide.
  3. Spread whipped cream frosting on top of the crepe you just laid out. Try to spread it out as even as possible. Put another layer of crepe then another thin layer of whipped cream. If you are putting fillings in between, lay the thin pieces of fruits you’ve set aside on top of the whipped cream (alternately in between layers). Each layer need not have fillings. Do this layering and ensure each layer is carefully stacked on the previous layer, at least 20 times.
  4. Finally garnish with the fruit of your choice on top of your cake. Refrigerate to set and serve cold.

INGREDIENTS

2-410 ml Angel Evaporada
½ cup sugar
½ cup all-purpose flour
½ cup cornstarch
1 tsp vanilla
¼ cup butter
1 ½ cups toasted desiccated coconut
2 tsp butter
1-410 ml Angel Kremdensada
1 ½ tbsp all-purpose flour
1 ½ tbsp cornstarch
1 tsp ube flavoring
½ cup bottled ube halaya

 

PROCEDURE

  1. Combine Angel Evaporada, sugar, all-purpose flour, cornstarch and vanilla in a pot. Cook over medium low heat. Cook stirring with a whisk vigorously until the mixture gets very thick. Add butter and mix very well until smooth.
  2. Line a sheet pan with parchment paper and grease with butter. Sprinkle with desiccated coconut to cover completely.
  3. Pour milk base into prepared pan and spread forming an even layer. Let it set in the refrigerator completely.
  4. Combine Angel Kremdensada, 1 ½ Tablespoon flour, cornstarch and ube flavoring. Stir until completely dissolved.
  5. Pour into a saucepan and boil over medium heat until thick. Gently fold in ube halaya and let cool slightly and pour over the coconut layer. Let set in the refrigerator.
  6. Slice into squares and roll each one and serve.

INGREDIENTS

Crust:
– 200 grams crushed crackers (grahams or chocolate biscuit)
– 2 tbsp sugar
– 6 tbsp melted butter (75g)

Cheesecake:
– 2-228 grams cream cheese, softened
– 1 can Angel Kremdensada, chilled
– 1 tbsp unflavored clear gelatin
– ¼ cup water

Toppings:
– fruit jam or chocolate syrup or caramel syrup.

 

PROCEDURE

  1. In a bowl, combine crushed crackers, sugar and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
  2. In another bowl, beat cream cheese and Angel Kremdensada until creamy and fluffy. Set aside.
  3. Combine gelatin and water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
  4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
  5. Top cream cheese cups with desired topping.

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

1 can, 410 ml Angel Evaporada
1 can, 380g Angel Condensada
1 pack, 400ml Coco Mama Fresh Gata
1 can, 425g canned cream style corn
1 cup cornstarch
1 cup grated cheddar cheese

 

PROCEDURE

  1. In a medium size pot, combine Angel Evaporada, Angel Condensada, Coco Mama Fresh Gata and cornstarch. Mix well until cornstarch is dissolved completely.
  2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
  3. Quickly divide into 4-500 ml rectangular microwavable containers. Cool completely.
  4. Place in the refrigerator for 4 hours or best overnight. Top with grated cheddar cheese before serving.

INGREDIENTS

Crust:
– 1 1/2 cup crushed grahams
– 1/2 cup sugar
– 3/4 cups butter, softened
Pastry Cream:
– Half can Angel Kremdensada
– 1/8 tbsp salt
– 2 egg yolks
– 1 1/2 tbsp corn starch
– 1 tbsp all-purpose flour
Topping:
– 2 cups ripe magoes, slice or balls
– Half can Angel Kremdensada, chilled and whipped

 

PROCEDURE

  1. To make the pastry cream: In a saucepan, combine Angel Kremdensada at room temperature and salt. Cook over medium heat until mixture comes to a simmer. Add vanilla extract. In a small bowl, whisk together egg yolk and corn starch. Whisking constantly, slowly pour about half can of hot Angel Kremdensada mixture into the egg yolk mix. Continue whisking until it has been incorporated. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly until it thickens for about 2 minutes. Transfer to a bowl and add butter and beat until butter melts. Cover with a cling film and set aside.
  2. To assemble, spread pastry cream on top of the prepared crust. Arrange mangoes on top and pipe whipped cream to garnish.

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

Cream Filling:
– 1 cup Angel Evaporated Filled Milk
– 3/4 cup water
– 2 eggs
– 1/3 cup cornstarch
– 1/2 tsp vanilla essence
– 1/2 cup sugar
– 1 tsp grated lemon zest
Crust:
– 2 cups graham cracker crumbs
– 2 tbsp sugar
– 1/4 tsp ground cinnamon
– 1 cup softened butter
Fruit Toppings:
– kiwi slices
– halved strawberries
– red grapes
– sliced mangoes
– peaches

 

PROCEDURE

Cream filling:

  1. Cream filling: Combine milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan.
  2. Cook until thick while stirring continuously.
  3. Stir in lemon zest before removing from heat.
  4. Set aside to cool.

Crust:

  1. Mix together graham crumbs, sugar, cinnamon and melted butter. Divide into 6 individual tart molds. Press bottom and sides using a spoon. Chill in the refrigerator.
  2. Pour cream filling into prepared crust.
  3. Top with fresh fruit slices.
  4. Chill completely before serving.