Torta De Argao with Sikwate

Ingredients

Torta de Argao:

• 2 ½ cups granulated sugar, sifted
• ½ cup lard
• 1 cup buttermilk, room temperature
• 8 egg yolks, room temperature
• 3 cups self rising flour, sifted
• 1 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 tsp fine salt

Garnish:

• ½ block margarine
• ½ block of mild cheddar cheese, grated
• ½ cup white sugar

Sikwate drink:

• 4-6 tablea discs
• 1 can evaporated milk
• Condensed milk, to taste
• ¼ cup whole milk

Dip:

• 6-8 tablea discs
• 1 can evaporated milk
• Condensed milk to taste
• Heavy cream, adjust to consistency

Instructions

Torta de Argao:

1. 1
   Make sure all ingredients are at room temp. In a large mixing bowl, add sifted sugar and lard.
2. 2
   Using a hand mixer, turn on medium speed and cream sugar and lard until well mixed and smooth.
3. 3
   Add egg yolks then turn on a hand mixer on medium speed to mix well.
4. 4
   In a small bowl, combine flour with salt, then gradually add it to the wet mixture using medium to high speed with a hand mixer.
5. 5
   Finally add vanilla extract and vegetable oil, mix well on high speed until you get a mildly runny batter.
6. 6
   Preheat the oven to 350 degrees fahrenheit, while making a red tissue liner using a cardboard pattern.
7. 7
   Spray molder with non-stick spray before placing red liner. Using a measuring cup, pour batter on molder.
8. 8
   When the oven is ready, bake for 35-40 minutes until the top is golden brown. May use toothpick technique to check if torta is ready.
9. 9
   Once the torta is ready, brush with margarine while warm, sprinkle with sugar, and grate cheese generously on top of the torta.

Sikwate Drink:

10. 1
    Pour 1 can of evaporated milk in a pot and add 4-6 tablea discs, whisk until tablea melts. Add whole milk and condensed milk to taste.

Sikwate Dip:

11. 1
    Pour 1 can of evaporated milk in a pot and add 6-8 tablea discs. Whisk until tablea melts, add heavy cream until desired consistency is met and condensed milk to taste.