cake / dessert contest/ sponsored post

Lemon Square Inipit Cakes – Triple Dessert Treats

Sunday, May 24, 2015Enz F

Ever since I was a young boy, I have been a passionate lover of dessert. As a child, the idea of dessert for me was pretty simple and straightforward. Back then, anything chocolatey, colorful, delicious, beautifully wrapped or pleasing to the eyes for me was simply “joy”. The dessert course has always been my most awaited part of our round table gatherings especially during family occasions because it follows that desserts must be extra-special and extraordinary when we are celebrating birthdays, fiestas or anniversaries. I have fond childhood memories of sneaking into the kitchen during holidays just to pry at my grandma who was very busy preparing our favorite desserts such as leche flan (custard flan), halayang ube (purple yam jam) and buko-fruit salad (young coconut and fruit cocktail salad) for our Christmas Noche Buena. She understood the sentiments of a curious grandson so in order that I learn something new for the day, she would delegate me to do simple tasks like separating egg yolks from the whites or shredding the coconut meat for our salad with an accompanying reward that I will be the first one to be served with desserts come dinner time. I know for once that at some point (at least when it comes to who gets the desserts first), I am the most favorite grandson.


My idea of desserts when I was a child - chocolatey, colorful and delicious!
Even now that I am already a grown up and independent man, I still love to try making extraordinary desserts and I am still sticking to my basic ideas of desserts – chocolatey, colorful, delicious and beautifully wrapped. It is not easy to incorporate all those principles in a single dessert so oftentimes, I would prepare not one, not two, but three kinds of desserts. This time around, I am passing the torch to my bubbly and lovely five-year-old niece, Alexia. Just like her uncle, Alexia is a very curious child. She is very inquisitive about adult’s life, work, past time, favorite cartoon character, favorite food and even love life – just basically about anything that her petite mind and young imagination can perceive. She helped me out from planning for the desserts all the way down to the taste testing. I even asked her to model for some of my blog photos and told her that she should do very well because advertisers might notice her photos and hire her as a print ad model. She gladly obliged as I promised to give her the first bite of the desserts.


Lemon Square Inipit can be bought in packs of 10 in assorted flavors.
Not too long ago, I am very happy to have found Lemon Square Inipit Sandwich Cakes. Inipit is derived from the Tagalog root word “ipit” which means “to squeeze” or “to press”. It is a dessert made from two layers of chiffon cake with sweet and creamy fillings pressed in between. The inipit pastry that we have come to know today is traditionally made from flour, milk, lard and sugar, and believed to have originated from Eurobake located in the boundary of Malolos and Guiguinto, Bulacan. When Lemon Square introduced Inipit as one of their products, that highly-prized Pinoy pastry has become available in foil packs and readily accessible wherever you are. You do not need to travel all the way to Bulacan just to get a taste of these soft, spongy and delectable cake bars. Lemon Square Inipit comes in six delicious flavors – Custard, Pandan, Ube Pastillas, Queso, Lemon and Chocolate. Alexia’s personal favorite is the one wrapped in her favorite color, the purple (Ube Pastillas) while I go for the classic Custard. Lemon Square Inipit can be bought in packs of 10 in assorted flavors.



Here is Alexia, enjoying her basket full of Inipit Cakes. "Sarap maging kid with Inipit!"
Inipit is already an irresistible dessert on its own but you can still take it into different level by using the cake as a base to other kinds of desserts. Surely there is #NoLimitWithInipit. And as I have mentioned, Alexia and I was able to create three kinds of desserts. We used three assorted packs of Lemon Square Inipit which I bought from the nearest supermarket. Preparing these lovely desserts did not only make me reminisce the great memories of my childhood, it has also become a perfect bonding moment between me and my niece. Thanks to Lemon Square, it is certainly “Sarap maging kid with Inipit!”.
Now to the desserts. . . 
Dessert 1: My first dessert is a remake of my grandma’s halayang ube but instead of the usual spreadable jam, it is in the form of truffles. Truffles are round candies usually made of chocolate, butter or cream, sugar and flavorings, and often coated with cocoa powder. I made my own twist by adding Lemon Square Queso and Ube Pastillas Inipit as the main flavoring agents. The sweet and slightly salty combination of ube and queso was really reminiscent of the old-fashioned ube jam. The truffles turned out really soft, bordering on the chewy which were kept dense and moist by the sponge cakes.


Inipit Halaya Truffles
Makes 8 pieces of truffles

INGREDIENTS:
  • 4 pcs. Lemon Square Inipit Cake Sandwich (combination of ube and cheese flavors)
  • 1 can (300 mL) sweetened condensed milk
  • 3 egg yolks
  • 1 tbsp. butter (plus extra for greasing)
  • ¼ cup desiccated coconut, for coating

PROCEDURE:
1. Unwrap the Lemon Square Inipit Cakes. Crush the cakes into crumbs. Mix together and set aside.

2. Grease a bowl with butter. Set aside.

3. In a saucepan, combine together the condensed milk, butter and egg yolks. Over medium to low heat, bring the mixture to a light simmer while stirring continuously.

4. Remove from heat and then mix the crushed inipit. Continue to cook while stirring. This will take about 5-10 minutes or until the mixture achieves a porridge-like thickness.

5. Remove from heat and transfer the mixture into the greased bowl. Allow to cool at room temperature and refrigerate until firm enough to roll into balls.

6. Using an ice cream scooper, scoop the mixture into candy balls. If you do not have an ice cream scooper, just take a heaping spoon of the mixture and roll into balls using your greased hands.

7. Roll the candy balls on desiccated coconut and place them on mini candy paper cups. Serve! The kids will surely love it!

TIPS FROM ENZ:
  1. You may keep the candies in an airtight container and store in the refrigerator for up to one week.
  2. You can also coat the balls with crushed almonds, peanuts or sprinkles; or decorate them with cloves.
  3. You can use the truffles as toppings to your cake and other favorite desserts.
Dessert 2: Polvoron, as we all know, is the Pinoy version of shortbread. I am pretty sure many of us have already tried many other odd versions of this dessert such as chocolate, cookies and cream, and chocnut flavors. Why not try adding pandan flavor to your usual pinipig polvoron? I made it possible with the help of Lemon Square Inipit Pandan. You too should give it a try!


Inipit Pandan and Rice Crispies Polvoron (Filipino Shortbread)
Makes 10 to 12 pieces of polvoron

INGREDIENTS:
  • 3 to 5 pcs. Lemon Square Inipit Cake Sandwich (pandan flavor)
  • 1 cup all-purpose flour, sifted
  • ¼ cup powdered milk, sifted
  • ¼ cup sugar, sifted
  • ½ cup butter or margarine, melted
  • 3 tbsps. rice crispies, coarsely crushed

PROCEDURE:
1. Unwrap the Lemon Square Inipit Cakes. Crush the cakes into crumbs. Set aside.

2. Place the all-purpose flour in a large pan. 

3. Cook over medium heat until the flour turns light brown. This will take about 15 to 20 minutes. Be careful not to burn the flour by continuously stirring while cooking. Remove from heat and allow to cool.

4. In a large mixing bowl, combine together the toasted flour, milk, sugar and crushed Inipit. Stir very well to incorporate all the ingredients.

5. Pour in the melted butter or margarine. Mix well until no more lumps.

6. Add the rice crispies and mix very well. Allow the mixture to sit for about 5 minutes.

7. To mold into oval-shaped shortbreads, press an oval polvoron molder on the mixture. Make sure to fill up the entire cavity of the mold to firm up the polvoron.

8. Release the polvoron by pushing the ejector of the mold. 

9. Wrap the polvoron in colorful cellophane wrappers or Papel de Japon (Japanese paper). Serve with coffee or tea. Enjoy!

TIPS FROM ENZ:
  • You can use other flavors of Lemon Square Inipit as you fancy.
Dessert 3: My final dessert is the bomb and I am quite sure that it will also hit your gastronomic spot. It is a creamy and melt-in-the-mouth pudding composed of custard, chocolate, sliced Lemon Square Inipit (Chocolate, Lemon and Custard flavors), banana and oranges arranged in layers. I adorned the top with extra slices of fruits, rice crispies and colorful sugar sprinkles for that added “drool-worthy” attraction. It is not only pleasing to the eyes but also party in the mouth! I love the added tang from the orange as it really blended well with the chocolate and the rest of the ingredients.



Inipit Layered Pudding
Number of Servings: 10 to 12

INGREDIENTS:
For the layering
  • 12 pcs. Lemon Square Inipit Cake Sandwich (combination of Chocolate, Lemon and Custard flavors)
  • 3 pcs. ripe banana (Lacatan or Cavendish variety), sliced into thin strips (plus extra round slices for the toppings)
  • 3 pcs. oranges, peeled and deseeded (plus extra slices for the toppings)
For the chocolate pudding
  • ½ cup unsweetened high quality cocoa powder, sifted
  • ¾ cup granulated sugar, sifted
  • ¼ cup cornstarch, sifted
  • ½ tsp. coffee
  • 2 cups whole milk
  • 3 egg yolks
  • 2 tbsps. butter
  • 1 tsp. vanilla extract (optional)
For the custard cream
  • 2 cups whole milk
  • ¾ cup granulated sugar
  • 3 egg yolks
  • ¼ cup cornstarch, sifted
  • 1 tsp. vanilla extract (optional)
For the toppings
  • 2-3 tbsps. rice crispies
  • 2-3 tbsps. sugar sprinkles
  • A handful of cubed Inipit bar

PROCEDURE:
Prepare the Inipit Cakes
Unwrap the Lemon Square Inipit Cakes. Slice each cake bars into three equal parts. Set aside.

Prepare the custard cream
1. Put the egg yolks and sugar in a mixing bowl, whisk until the mixture turns light in color.

2. Gradually add the cornstarch into the egg mixture. Thoroughly mix to remove the lumps. Set aside.

3. Pour the milk and vanilla extract (optional) into a saucepan. Place the pan over medium heat and then bring milk to a boil.

4. When the milk begins to boil, slowly pour some hot milk (about 3 tbps.) into the egg-flour mixture to temper the eggs. Do not skip this process to avoid curdles from forming. Mix well.

5. Carefully pour the egg mixture into the pot of boiling milk while continuously stirring. Cook the cream for a couple more minutes or until it thickens into spreadable form. Set aside.

Prepare the chocolate pudding
1. In a saucepan, whisk together the sugar, cocoa, cornstarch, coffee and salt.

2. Gradually pour in the milk while stirring continuously to dissolve the cornstarch.

3. Whisk in the egg yolks until the ingredients are well-incorporated.

4. Heat over medium while stirring continuously. This will take about 8 minutes or until the first large bubble sputters. Reduce the heat to low and whisk for another 1 minute.

5. Remove from heat. Add butter and vanilla extract (optional) and stir until smooth. Set aside.

Assemble the pudding
1. Arrange the first half of sliced Inipit cakes into the bottom of the dessert dish.

2. Gradually pour in the custard cream. Level the layer using the spatula.

3. Arrange the sliced bananas on top of the custard cream.

4. Layer the remaining sliced Inipit cakes on top of the banana.

5. Arrange the oranges in the spaces in between the sliced Inipit cakes.

6. Gradually pour the chocolate pudding on the topmost layer. Level it using the spatula.

7. Decorate with the remaining slices of banana, oranges and Inipit. Sprinkle with rice crispies and sugar sprinkles. Refrigerate until the pudding is completely set before serving. Enjoy!

TIPS FROM ENZ:
  1. Before serving, refrigerate the pudding until completely set but do not freeze.
  2. You can also use other fruits like strawberries, cherries and peaches.



THE CONTEST IS STILL UP UNTIL MAY 29, 2015! Get the chance to become one of the 15 lucky winners of baking tools and Lemon Square products.


Unleash the gourmet in you and join Lemon Square’s #NoLimitWithInipit: Make Your Own Lemon Square Inipit Dessert Contest! All bloggers and active social media users are encouraged to join. Here are the mechanics and judging criteria of the game:

MECHANICS FOR BLOGGERS:
1. Create a dessert using Lemon Square’s soft, yummy, and fluffy Inipit cakes.
2. Document how you created the dessert through photos or video.
3. Share the dessert recipe on your blog.
4. Include the message and hashtag below in your blog post: 
“Sarap maging kid with Inipit!” 
Hashtag: #NoLimitWithInipit
5. Fill out the gravity form found in this link: http://blog.nuffnang.com.ph/2015/05/09/blog-contest-no-limit-with-inipit/
6. Get the chance to become one of the winners of these exciting prizes:
Five (5) winners will win Baking Set worth Php5,000 each and Lemon Square products!

Here is the Judging Criteria:
     50% - Uniqueness of Recipe
     40% - Dessert Presentation
     10% - Blog Post Story

MECHANICS FOR SOCIAL MEDIA USERS:
1. Create a dessert using Lemon Square’s soft, yummy, and fluffy Inipit cakes.
2. Take a photo of your finished product.
3. Share the photo on your Facebook, Twitter, or Instagram accounts.
4. Describe your dessert in the caption, and include the hashtag #NoLimitWithInipit.
5. Don’t forget to make your accounts public!
7. Get the chance to become one of the winners of these exciting prizes:
Ten (10) winners will win Baking Set worth Php2,000 each and Lemon Square products!

Here is the judging criteria:
     50% - Dessert Presentation
     40% - Photo Quality
     10% - Caption

**All the winners shall be announced on June 3, 2015.

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