Brazilian Manioccassava Cake Recipe 465 Recipes

BOLO DE LEITE CONDENSADO (BRAZILIAN CONDENSED MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube cake pan.
• Please condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
• Bake in the preheated oven until golden brown, about 40 minutes.

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Steps:

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• Prep a Brazilian treat in 30 minutes or less!

BRAZILIAN MANIOC/CASSAVA CAKE RECIPE - (4.6/5)

Steps:

• Preheat your oven to 390ºF/200ºC Mix the sugar and water in a pan and place over medium heat until it forms a thick syrup, don't mix! When its done, add the butter/margarine and let it cool down for a while. Pass the egg yolks through a sieve (to get that thin casing out) and mix the cassava, coconut milk, shredded fresh coconut and the pinch of salt. When your syrup reaches room temperature, mix it with the egg yolk mixture. To bake, smear some butter all over the inside of your cake mold and completely cover with some sugar. Pour in the cake batter in the mold and place it inside of a half filled baking tray with water. Bake 1 hour and 30 minutes.

BRAZILIAN HONEY CAKES (PãO DE MEL)

Steps:

• Preheat oven to 350 degrees F. Grease and dust 24 4-ounce ramekins with cocoa powder. Reserve.
• Combine the milk, cinnamon, cloves and nutmeg in a small saucepan. Heat it, over medium heat, until it starts to simmer. Remove from heat and add the honey, stirring until the honey has dissolved. The milk fats might separate, that is ok. Cover and reserve until cooled to room temperature.
• Once the infused milk has cooled, transfer to the jar of a blender and add the eggs, brown sugar, vanilla extract, salt and vegetable oil. Blend until well combined.
• Pour the liquid mixture into a large bowl. Start adding the dry ingredients, sifting them into the bowl with the aid of a fine mesh sieve. Start with the cocoa powder, followed by baking soda, baking powder and flour. Whisk to combine, being careful not to overmix.
• Pour the batter into the prepared ramekins. Place them in baking sheets and bake until a toothpick inserted in the center of a cake comes out clean, 15-20 minutes.
• When cakes are done, remove from oven and let them cool. Then, run a butter knife along the circumference and unmold the cakes.
• Using a serrated knife, cut each cake in half. Spread about 2 tablespoons of dulce de leche in the cut side of one of the halves. Top with the second half, creating a sandwich. Repeat with all the cakes. Reserve.
• Temper the chocolate: Place two-thirds of the chopped chocolate in the top pan of a double boiler or in a large bowl set over a smaller saucepan filled with barely simmering water. Stir constantly until the chocolate is melted and it reaches a temperature of 118°F (see notes). Remove from the double boiler and add the remaining chocolate, stirring until dissolved and cooled to a temperature of 88 - 89° F. That could take anywhere from 10 to 15 minutes. The chocolate is now tempered and ready to use.
• Dip each cake into the tempered chocolate, with the aid of two forks, and set them into parchment paper to set.
• Once set, enjoy right away or keep it in an airtight container at room temperature for about 2 weeks, in the fridge for up to one month or freeze for up to 3 months.

BRAZILIAN CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth.
• Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. Remove from the oven and leave to cool in the tin.
• For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat. Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.
• Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top. Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath. Pour the drizzle over the cake in batches until it's all absorbed. You can reuse any drizzle caught in the tray or bowl. Most of the drizzle should be absorbed.

CASSAVA CAKE

Steps:

• Preheat oven to 325° f.
• 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 20 to 30 minutes.
• Cool cakes completely.
• Slice each cake into 24 equal squares.

BIBINGKANG CASSAVA (CASSAVA CAKE)

Steps:

• Preheat the oven to 350°F.
• To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
• Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
• Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
• Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
• Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.