Dessert: United States – Northern Mariana Islands (Pacific Island United States Territories) – Latiya

Serving Size: 8

Approximate Time

Prep 30 min

Cook 25 min

Additional 4 hrs 15 min

Total 5 hrs

Ingredients

- For the sponge cake:
  - 6 large eggs (approx. 300 g)  
  - 1 cup (200 g) granulated sugar
  - 1 cup (120 g) all-purpose flour
  - 1/2 tsp (2 g) baking powder
  - 1/4 tsp (1.5 g) salt
  - 2 tbsp (28 g) unsalted butter, melted and cooled
  - 1 tsp (5 ml) vanilla extract
- For the custard sauce:
  - 1 can (12 fl oz / 354 ml) evaporated milk
  - 1 cup (240 ml) whole milk
  - 3 large egg yolks (approx. 54 g)
  - 3/4 cup (150 g) granulated sugar
  - 1/3 cup (40 g) all-purpose flour
  - 2 tbsp (28 g) unsalted butter
  - 1 tsp (5 ml) vanilla extract
  - 1 1/2 tsp (3.5 g) ground cinnamon, plus extra for dusting
  - Pinch of salt
- Optional garnish:
  - Ground cinnamon for dusting
  - Toasted bread crumbs or finely crushed ladyfingers (small amount), optional for light texture layer

Instructions

Short Description:
Latiya is a Chamorro dessert of a light sponge-cake base topped with a creamy, cinnamon-scented custard sauce made with evaporated milk and chilled until set.

Regional Notes:
This Chamorro (Northern Mariana Islands) version uses evaporated milk as the primary dairy in the stovetop custard sauce—a hallmark of island preparations—and finishes with a heavy dusting of ground cinnamon. The custard is prepared separately and poured over a simple sponge so the sauce soaks in and sets, unlike other regional variants that may use store-bought pudding mixes or condensed milk.

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking pan and line with parchment if desired.
2. Separate the 6 large eggs into yolks and whites. Place yolks in one bowl and whites in a clean, dry mixing bowl.
3. Beat the egg yolks with 1/2 cup (100 g) of the granulated sugar until pale and slightly thickened. Stir in the 1 tsp (5 ml) vanilla and the 2 tbsp (28 g) melted butter.
4. Sift the 1 cup (120 g) flour, 1/2 tsp (2 g) baking powder, and 1/4 tsp (1.5 g) salt together. Gently fold the dry ingredients into the yolk mixture until just combined.
5. In the bowl with the egg whites, beat to soft peaks. Gradually add the remaining 1/2 cup (100 g) sugar and continue beating to firm, glossy peaks.
6. Gently fold one-third of the whipped whites into the yolk-flour batter to loosen it, then carefully fold in the remaining whites until no streaks remain, keeping as much air as possible.
7. Spread the batter evenly in the prepared pan and bake in the preheated oven 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool 10–15 minutes in the pan.
8. While the cake bakes/cools, make the custard: In a medium saucepan, whisk together the 3/4 cup (150 g) sugar and 1/3 cup (40 g) flour and a pinch of salt. Gradually whisk in the evaporated milk (354 ml) and whole milk (240 ml) until smooth.
9. Warm the milk mixture over medium heat, stirring constantly, until it is hot but not boiling (steam visible at edges).
10. In a small bowl, lightly beat the 3 large egg yolks (approx. 54 g). Temper the yolks by whisking in about 1/2 cup (120 ml) of the hot milk mixture a little at a time, then pour the tempered yolks back into the saucepan, whisking constantly.
11. Continue cooking the custard over medium-low heat, whisking constantly, until it thickens and coats the back of a spoon, about 4–7 minutes. Remove from heat.
12. Stir the 2 tbsp (28 g) unsalted butter, 1 tsp (5 ml) vanilla, and 1 1/2 tsp (3.5 g) ground cinnamon into the hot custard until smooth.
13. If desired, lightly press a thin layer (about 1/4 cup) of toasted breadcrumbs or crushed ladyfingers onto the warm cake to help absorb and distribute the custard. Pour the warm custard evenly over the warm cake, spreading gently to cover.
14. Let the pan cool to room temperature, then cover and refrigerate at least 4 hours or preferably overnight so the custard fully sets and the flavors meld.
15. Before serving, dust the top generously with ground cinnamon. Cut into squares and serve chilled.