PUMPKIN LATIYA! It’s gonna be another great addition to my holiday table. Traditional Chamorro Latiya dessert uses slices of either sponge cake or pound cake for the base, topped off with a smooth and creamy custard and then sprinkled with cinnamon. I wanted to add a little bit of a holiday flair to our already popular island dessert by using my Pumpkin Cake recipe. It’s the same cake I used to make my Pumpkin Tres Leche Cake, https://chamoritamommaskitchen.com/2013/10/10/pumpkin-tres-leche-cake-pumpkin-3-milk-cake/ also another great addition for your dessert table. Give them both a try and make them a part of your holiday!
3 cups All-purpose Flour
2 tsp. Cinnamon
1/2 tsp. ground Nutmeg
1/2 tsp. ground Cloves
2 tsp. Baking soda
1/2 tsp. Salt
1 cup Butter, softened
2 cups Sugar
1 (15 oz. can) 100% Solid Packed Pumpkin
3/4 cup Sour Cream
2 tsp. Vanilla
1 (12 oz. can) Evaporated Milk
1 1/2 cans Water (use milk can for measurement)
1/2 cup Butter (1 stick)
3/4 cup Sugar
1/2 tsp. Salt
2 tsp. Vanilla extract
2 Egg yolks, beaten
1/2 cup Cornstarch
1/2 cup Water
For the cake: Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan. Set aside.
In a large mixing bowl, combine the first 6 ingredients, mix well to combine. Set aside. In another mixing bowl, cream the softened butter until smooth, add the sugar and combine until light and creamy. Add the eggs, one at a time; beating well after each addition. Add the packed pumpkin, sour cream, and vanilla. Mix this until well combined.
Slowly add in the dry ingredients that you combined in a bowl earlier. Mix this until a smooth batter forms, do not over over beat, maybe 1-2 minutes. You should achieve a somewhat light and airy batter. Pour the batter into the prepared baking dish. Spread to evenly level out in pan. Bake for about 35 – 45 minutes or until cake tests done when cake tester inserted comes out clean. Allow to cool completely before slicing.
Slice the cake into thin slices about 1/4-inch thick by 4-inch long. Layer these slices overlapping each other onto a 9×13-inch platter, one that has about a 1-inch of sides. You WILL NOT end up using all of the cake. Save the rest of the cake for something else, OR double the Latiya topping recipe to make another dish. Set this aside.
Make the Latiya topping by combining the Evaporated milk, water, butter, sugar, salt, and vanilla into a saucepan. Cook this over medium heat until almost bubbly and butter has melted. Once butter completely melts and sugar has dissolved, using a wire whisk, beat in the egg yolks, MAKING SURE to continue whisking into the milk mixture so that the eggs DO NOT curdle. Continue doing this for about 2 minutes. Combine the cornstarch and water and whisk into the custard mixture to thicken. Cook for about 2 more minutes and mixture has almost reached a boil. Remove from heat and ladle hot custard over the sliced cake, covering all pieces.
Once the cake is completely covered with the hot custard, sprinkle lightly with ground Cinnamon. Allow to sit so that the custard can cool of before covering. I prefer this dessert cold, but you can serve it at room temperature too. ENJOY! Please let me know how it worked out for you. I appreciate POSITIVE criticism and comments.