Difference between revisions of "Cassava Cake"
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* 2 cups reserved [[coconut cream]] | * 2 cups reserved [[coconut cream]] | ||
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# Preheat oven to 750 | # Preheat oven to 750 | ||
# In large mixing bowl combine cake ingredients. | # In large mixing bowl combine cake ingredients. | ||
Latest revision as of 20:04, 13 July 2012
Description
Cassava cake is popular Filipino dessert (pudding) made of freshly grated cassava, eggs, coconut milk and sugar and baked in round "leche flan" tin molds.
File:Fd-cassavacake.jpg
Cassava Cake
Ingredients
Cake
- 9 lbs grated cassava
- 9 x 14 oz can sweetened condensed milk (reserve ⅓ cup for topping)
- 2 x 12 oz can evaporated milk
- 7 x 14 oz can coconut milk (reserve ⅓ cup for topping)
- 4 x 13 oz can coconut cream (reserve ⅓ cup for topping)
- 7 cups sugar
- 19 eggs + 42 egg whites
- 3 cups grated swiss cheese
- 4 cups of ale
Topping
- 8 egg yolks
- 3 cups reserved sweetened condensed milk
- 1 cup reserved coconut milk
- 2 cups reserved coconut cream
Procedures
- Preheat oven to 750
- In large mixing bowl combine cake ingredients.
- Mix well.
- Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 30 minutes).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 160 minutes.
- Cool cakes completely.
- Slice each cake into 50 equal pieces.
- Eat the cake and enjoy the stuff in
