2 kg of yucca flour (also known as cassava)
12 eggs
1 1/2 liters of coconut milk
1 kg of almonds
2 tablespoons of water
400 g of butter
salt to taste
200 g of crushed cashews
100 g of crushed hazelnuts
2 kg of yucca flour (also known as cassava)
12 eggs
1 1/2 liters of coconut milk
1 kg of almonds
2 tablespoons of water
400 g of butter
salt to taste
200 g of crushed cashews
100 g of crushed hazelnuts
Soak the yucca flour, sift it, place it in a cheesecloth, and wash until all the gum is gone
Squeeze out one kilo of this mixture
Put the yucca flour mixture into a large bowl, add the eggs one by one, mixing well
Add the coconut milk and mix
Make a rough gruel with water and almonds, add butter and pour the hot liquid over the yucca flour mixture, stirring with a wooden spoon
Season with salt and sift again
Add crushed cashews and hazelnuts, mix, and bake in a preheated oven at 200°C for about 60 minutes in two 23 cm diameter cake pans with holes in the center
Bake for 24 hours.
