Name: Ube Cassava Cake
Yield: 8 servings
Ingredients: 2 ¾ cups cassava; 1 ½ cups desiccated coconut; ⅓ cup butter; ½ cup brown sugar; 3 ¼ cups evaporated milk; 3 ⅔ cups condensed milk; 3 pcs eggs; 2 pcs egg yolk; 2 ¾ cups coconut cream; 1 cup coconut milk; 1 cup processed cheddar cheese; 2 ¾ cups cassava; 10 ½ cups ube; ¼ cup cornstarch; 1 pc egg; 2 piece egg yolks; ¾ cup butter; ½ cup evaporated milk; ½ cup condensed milk; ½ cup coconut cream; ¼ cup condensed milk; 2 cups ube jam; ¼ cup cornstarch; 2 pcs egg yolks; ¾ cup butter; ½ cup coconut cream; ½ cup condensed milk; 2 pieces egg yolks; grated processed cheddar cheese

Cassava Cake

1

In a large bowl, mix together all the ingredients until well combined and the consistency of a slightly thinner pancake batter is achieved.

Ube Layer

2

Mix in mashed ube and grated cassava until well combined.

3

In a blender/food processor, place all ingredients and blend until a smooth thick consistency.

Ube Topping

4

In a bowl, whisk together all ingredients until well combined. Set aside.

Cassava Topping

5

In a bowl, whisk together all ingredients except cheese until well combined. Set aside.

Assembly

6

Place a layer of half the ube mixture in a springform pan greased and lined with baking paper. Bake in an oven pre-heated to 180 degrees Celsius for about 20 minutes or until the top is firm but not set. cool slightly.

7

Carefully spoon in half the cassava mixture on top of the ube layer and return to the oven to bake for 30 minutes or until the top is firm but not set.

8

Pour over ube topping to cover the top. Return to oven and bake for another 5 – 10 minutes or just set on top. Remove and cool.

9

Carefully pour over the cassava topping to cover the top and spread the grated cheese evenly. Return to oven and bake for another 15 – 20 minutes. Remove and cool before slicing and serving.