Manioc cake

This cassava cake recipe is divine !!! Delicious, easy and fast to make.

See complete recipe below.

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Cassava Cake with Guava

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

Simple Cassava Cake

This cassava cake recipe is simple easy and delicious. Go coconut milk and grated coconut in the dough.

Manioc cake

Site Author's Comment

Cassava Cake Recipe: This is a cassava cake for coffee. This recipe is ideal for those looking for a cassava cake with coconut. This cake is guaranteed success. This recipe has difficulty level 4. It means that it is an easy cassava cake, or even a cassava cake with easy coconut. Huuumm! See the recipe below.

INGREDIENTS

03 (cups) of sugar
100 grams of butter
200 (ml) coconut milk
01 (packet) grated coconut or 100 grams of natural grated coconut
01 pinch of salt
01 (cup) of milk
03 eggs

METHOD OF PREPARATION

After peeling the cassava, beat in the blender. Remove the excess broth with a sieve. Afterwards, return to blender and whisk together with coconut milk, milk and butter. Beat the mixture with coconut, salt and sugar in the blender.

Bake the dough in the oven for 45 minutes.

Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. 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.
Boil the milk before starting the recipe and let it cool before using in bulk.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the pin test. Use a toothpick or the back of the matchstick (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.

Utensils and Equipment

Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.
If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good.Give preference to the tall shapes for the cake to grow.