Difference between revisions of "Cassava Cake"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Filipino ([^cC])(.*)\]\]" to "Category:Filipino cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
||
| Line 36: | Line 36: | ||
__NOTOC__ | __NOTOC__ | ||
[[Category:Filipino cuisine]] | [[Category:Filipino cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Coconut cream Recipes]] | [[Category:Coconut cream Recipes]] | ||
Revision as of 18:50, 10 May 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
Directions
- 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
