- mixing bowl
- baking dish
The base cake is made out of shredded cassava (yuca), and the topping is essentially a leche flan. This dessert is served at room temperature, and tastes best after resting for 30 minutes.
|Preheat the oven to 350°F.|
|Whisk together 3 of the the yolks, the coconut milk, and the sugar.|
|Then add the melted butter and cassava and stir to combine.|
|Transfer the mixture into the baking dish and bake for 30 minutes.|
|Prepare the topping by whisking the other 3 yolks with the condensed milk.|
|Pour the topping over the base cake after the first round of baking has completed. Bake for another 30 minutes. Check for doneness, then let the cassava cake rest in the oven for 10 minutes or until the topping has browned a little.|
|Run a paring knife along the edges to loosen the cake. Rest at room temp for another 30 minutes. The top and edges will crisp up at this time. Slice and serve.|
source: Carmelita Muros
Save the egg whites for omelets or consomme. If you don’t plan to make either soon, freeze the egg whites in silicon containers then defrost when needed. Tita Menchu prefers Chaokoh brand for coconut milk. Other brands are reportedly diluted with water.