Gluten and super wet recipe with cotta cassava in a blender: a super easy and delicious home -made cake
A cotta cake cake with condensed milk, made in a blender, very easy and tasty
Enter for 4 people.
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Assemble your personalized and free menu, in Cook and gourmet cake.
Type of meal: Classic (without restrictions), gluten without, vegetarian
Preparation: 01:40 + time to cool
Interval: 01:00
Tools
1 pressure cooker, 1 pan (s) (optional), 1 spatula (s), 1 shape (s (round or rectangular, to make a low cake)
EQUIPMENT
Conventional Blender +
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Manioca cake ingredients:
– 600 g of pre -cooked cash
– 1 milk with condensate
– 6 units (s) eggs, media
– 1 glass (s) coconut milk
– 2 tablespoons of non -salted butter + a little for fat
– 2 tablespoons (s) of corn starch
– 1 tablespoon (s) of powder cooking THE
– 100 g of dry grated coconut, to sprinkle and finish
Pre-repair:
- This recipe can be made with precooked vacuum cassoca, but it is recommended to make it softer (ideal cuisine a little more). If you are using raw cassava, cook, as it must cool (see preparation).
- Separate the other ingredients and utensils for the recipe. Grease a 20 cm diameter pan with a little butter and sprinkle the grated dry coconut (put aside the rest of the coconut for the finish).
- Preheated the oven at 180 ° C.
PREPARATION:
Fresque fresh fresh fresh cassaos/cassava/manira – Cook (do this step before starting the preparation):
- Wash and peel the cassava if you purchased with the shell and cut into large pieces.
- Put in a pressure cooker and add water, 4 fingers above.
- Bring over high heat to a boil.
- Cover and when it starts whistling, lower the heat and cook for about 20-30 minutes or necessary to be well cooked (the weather can vary).
- Turn off the heat and carefully remove the pressure.
- Drain the cassava and remove the central cable.
- Knead, still hot and let it cool.
- Continue pre-preparation (article 2).
Cassava/Cassava/Cassava Cake (Past preparation):
- In a blender, put eggs, condensed milk, coconut milk and butter – beat to mix.
- Add the cooked and dented manoca, a little at a time and beat until smooth and homogeneous.
- Add the corn starch and beat to incorporate.
- Finally, add the cooking powder and the wrist to mix.
Cassava/Cassava/Cassava Cake (finish and cook):
- Transfer the dough to the fattened and sprinkled shape.
- Distribute the rest of the coconut grated on the cake, mixing slightly on the surface, only to cover the grated coconut with the dough.
- Bake in a preheated oven at 180 ° C.
- Cook for about 30-40 minutes (average time) or until golden brown in the upper part.
- To check if it is cooked, test the toothpick: put the toothpick/fork in the center of the cake and make sure it came out a little wet on the tip – so the cake will not be dry.
- Turn off the oven, remove the cake and let it cool.
Finishing and assembly:
- Rolling Cassava/Cassava/Cassava CakeWear a portion plate and cut into slices.
- Store at room temperature for a maximum of 3 days.
a) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
