Luzon Cream Dream

🌞 Luzon Cream Dream

Ingredients:
For the sponge cake:
– 1½ cups (190g) all-purpose flour
– 1½ tsp baking powder
– ¼ tsp salt
– ½ cup (1 stick / 113g) unsalted butter, softened
– ¾ cup (150g) granulated sugar
– 3 large eggs
– ½ cup (120ml) whole milk
– 1 tsp vanilla extract

For the leche syrup:
– ½ cup (120ml) evaporated milk
– ¼ cup (60ml) sweetened condensed milk
– 1 tbsp granulated sugar

For the yema-kesong puti filling:
– 1 cup (240g) full-fat cream cheese, softened
– ½ cup (120g) kesong puti or mild white cheese (queso de bola/Edam), softened and crumbled
– ¼ cup (60g) powdered sugar
– ½ tsp vanilla extract
– 1 tbsp milk (if needed for texture)

For garnish:
– ½ cup toasted coconut flakes
– 1 mango, thinly sliced
– Optional: edible gold leaf or calamansi zest

Instructions:
1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
2. Whisk flour, baking powder, and salt. Set aside.
3. Cream butter and sugar until light. Add eggs one at a time, then vanilla.
4. Alternate adding dry ingredients and milk. Mix until smooth. Pour into pan.
5. Bake 20–25 minutes until golden and springy. Cool completely.
6. Make syrup: Simmer evaporated milk, condensed milk, and sugar for 3–4 minutes until slightly thickened. Cool.
7. Brush cooled cake generously with leche syrup. Let absorb 10 minutes.
8. Whip cream cheese, kesong puti, powdered sugar, and vanilla until light and fluffy. Add milk if too thick.
9. Spread filling evenly over cake.
10. Top with toasted coconut and fresh mango slices. Optional: add gold leaf or citrus zest for brightness. Chill 30 minutes before slicing.

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