Pastillas Cake Recipe

Preheat oven to 325?F. Grease, flour, and line bottoms of 3 6-inch pans.

Meanwhile, sift flour into the bowl of a stand mixer. Add 1/4 cup sugar, powdered milk, baking powder, and salt. With the mixer running, add butter, one piece at a time. Pour in canola oil. Increase speed to Medium until mixture forms clumps. Decrease speed to Low.

In a medium bowl, whisk egg yolks, condensed milk, fresh milk, and vanilla. With mixer running, gradually pour egg mixture into butter mixture. Gradually increase speed to Medium until mixed.

In a mixing bowl, whisk egg whites on Medium-High until soft peaks form. Add remaining sugar; whisk until stiff. Fold into batter in 3 batches using a spatula.

Divide batter evenly among pans. Bake 25 minutes or until a toothpick emerges from cake with a few crumbs. Turn upside down on racks until cool.

Meanwhile, make Milk Buttercream: Mix hot milk and powdered milk; cool. Beat butter on Medium speed. Add milk mixture and vanilla; beat until mixed. Add powdered sugar in batches, beating well after each addition. Increase speed to High; beat until smooth and creamy.

To assemble cake: Spread milk buttercream between layers; cover with crumb coat. Chill until hardened. Frost cake with remaining buttercream. Place white chocolate trees on top of cake. Chill until firm; slice and serve.

 

Recipe originally published in the December 2015 issue of Good Housekeeping Philippines.