CASSADA CAKE

Cassada Cake image

This is a wonderful cake that I was only introduced to five years ago when moving to the Great Lakes region of our beautiful country. My husband requested it for his birthday and instead of just ordering it from the local grocer I decided to try my hand and making it, after all I knew the ingredients....so here it is!

Provided by Petdrwife

Categories Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 12

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Ingredients

1 yellow cake (half sheet) or 1 white cake (half sheet)
16 ounces strawberries (fresh or frozen, sliced)
13 1/2 ounces strawberry glaze
3/4 cup granulated sugar
2 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks (beaten)
1 teaspoon vanilla
1 pint heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla

Steps:

Make custard filling by placing granulated sugar, flour and salt in medium sauce pan. Add milk and cook over medium heat till thick and bubbly (be careful not to scortch).
Temper egg yolks by adding some of the hot mixture to the beaten egg yolks and then returning the egg yolk mixture to the hot mixture whisking till blended. Cook mixture another five minutes.
Remove from heat, add vanilla and refrigerate mixture till completely cool.
Stir together the sliced strawberries and strawberry glaze, keep refrigerated till ready to use.
Cut the half sheet cake in half to make two-quarter sheet cake layers approximately 1" thick. Best to freeze these cake layers before working with the filling and frosting to prevent them from breaking apart.
Place bottom layer of cake on platter or cake tray.
Stir the cooled custard and spread on the bottom layer of cake making sure to leave about half inch from outside all the away around (when layers are put together the filling will spread out to the ends and if filling is spread all the way to outside it will ooze out).
Spread the strawberry glaze filling on top of the custard filling.
Place the other cake layer on top of the fillings. Keep refrigerated till ready to ice the cake.
For icing, beat the whip cream until frothy.
Add the powder sugar and vanilla gradually and beat until frosting consistency.
Ice the cake to your liking and keep cake refrigerated.

Nutrition Facts : Calories 3385.5, Fat 207.9, SaturatedFat 125.2, Cholesterol 1286.8, Sodium 1030.5, Carbohydrate 357.3, Fiber 10.1, Sugar 291.8, Protein 37.9

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I would recommend this recipe to anyone who loves cassava cake.

Besham Traders

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Overall, this is a good recipe, but it could be improved with a few tweaks.

Aaron Nonya

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I'm not sure if I did something wrong, but my cake didn't rise very much.

Dee Flowers

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This cake is very time-consuming to make, but it's worth the effort.

Cheyenne Nelson

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I would have liked the cake to be a bit sweeter.

Funny World

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I followed the recipe exactly, but my cake didn't turn out as moist as I expected.

Ewee Trtg

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This cake was a bit too dense for my taste, but the flavor was good.

Renzhiel Mortega

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I've never had cassava cake before, but this recipe was easy to follow and the cake turned out delicious.

Nadia Kalila

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This cake is so moist and flavorful. I love the coconut topping.

Chloe Ward

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I used a gluten-free flour blend and this cake still turned out great.

cool cat

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I added a bit of cinnamon and nutmeg to the batter and it gave the cake a really nice flavor.

Quraish Golooba

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This cake is a great way to use up leftover cassava. It's also a great dessert to take to potlucks or parties.

Noor Arash

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I was a bit skeptical about making a cake with cassava, but I'm so glad I tried this recipe. The cake was delicious and the coconut topping was amazing.