Bibingka Layer Cake

Bibingka Layer Cake

Bibingka Layer Cake

INGREDIENTS

Cake:
3 packs MAYA Oven Toaster Bibingka Rice Cake Mix 150g
3 eggs
1 cup water
3 tablespoons melted butter
1 piece salted egg, sliced

Butter Icing:
½ cup sugar
1 cup milk
1 cup butter, softened
toasted desiccated coconut, as needed

PROCEDURE

Prepare cake. Preheat oven to 350?F/177?C. Grease and line three 6-inch diameter round pans. Set aside.

Combine all ingredients except salted egg. Pour and divide evenly among the 3 pans and bake in the oven. After 5 minutes, take out two pans and arrange salted egg slices on top of the batter. Return in the oven to finish baking. Bake for 10-15 more minutes or until the tops are golden brown. Cool before removing from the pan.

Prepare butter icing. Combine sugar and milk. Using a stand mixer with a whisk attachment, whip softened butter. Gradually add the sugar and milk mixture. Whip until fluffy and well combined

To assemble. Place one cake layer on a plate with the salted egg side up. Spread butter icing on top. Place another layer with salted egg. Top with butter icing and the last cake layer. Cover the whole cake with butter icing. Decorate with toasted desiccated coconut as desired.

YIELD

6 to 8 servings

NOTES

Makabayan na Cakes

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