Cassava Cake with Guava

This cassava cake with guava is an original and delicious blend. Do it yourself.

See complete recipe below.

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Cassava Cake with Guava

Site Author's Comment

Guava cassava cake recipe with guava: this recipe is ideal for anyone looking for a cassava cake. Also great for those looking for a cassava cake with coconut. This cake is very yummy. This recipe has difficulty level 4. It means that it is a cassava cake with easy guava, or even an easy cassava cake. Just doing it to know ... See the recipe below.

Ingredients

1 1/2 cup sugar

3 tablespoons butter or margarine

4 eggs

1 (pack of 100gr) grated coconut

2 (cup) peeled and grated raw cassava

1/2 (teaspoon) salt

1 (tablespoon) baking powder

1 1/2 cup chopped guava in small pieces

Method of preparation da Massa

2. Slice the whites in snow.

3. Add the coconut, manioc, salt and mix well

4. Add the baking powder.

5. Lastly, add snow white

6. Place half of the dough in a greased form. Spread the pieces of guava and cover with the rest of the dough

7. Preheat to 200C

Special Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe. For those forgotten, at least 10 minutes before.

Separate all Ingredientsin the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

Normally, just put the yolks, sugar and butter straight for 7 minutes in an ordinary mixer, it arrives at the desired point when the dough reaches twice its size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: put the yolks and sugar and the spoon (wire spoon) or a wooden spoon in a smaller saucepan.Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar must melt along with the gems. Place this syrup in the mixer (preferably planetary) along with the butter at full speed for 10 to 15 minutes until it is twice the size and whitish.

In both ways, the important thing is to hit enough to incorporate air to the mass.

Always put snow white after yeast. Do not put it at once. Add gradually with a wooden spoon or a spoon (wire spoon) or with the spatula removed from the mixer (simulates the food)

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.