SMALL bolo di cashupete ⋆ 20 cm / Antillean cashew nut pie

Share this recipe:

De Antillean bolo di cashupete is a real party cake. We prefer to make it for every birthday. But the cake is big, mighty and quite pricey. And sometimes you just prefer a little one. The original 'just halve' recipe is not an option. You won't come out with the batter and the baking time. Also, the ratio of the filling is no longer correct.

In this recipe I show you how to make a small bolo di cashupete. How small? 20 centimeters! We bake a 'bolo di manteka' (pound cake) of 18 centimeters and cover it with a generous layer of cashew cream. If you cut modest pieces of the cake, you can get about 10-12 pieces.

And do you still have too much with that? Then you can freeze the cake (in its entirety or in slices) without any problems.

Ingredients:

For the cake

200 gr wheat flour
175 gr sugar
175 gr butter*
* or use ½ butter and ½ low-fat margarine for bread
3 eggs
a pinch of salt
12 gr baking powder
1 packet of vanilla-flavored sugar

For the cashew cream

500 gr unsalted cashew nuts
100 gr sugar
280 ml sweetened condensed milk
250 ml water
1 tl lemon juice
3 tbsp rum
a bag of vanilla sugar
a few candied cherries (red and green) and cashew nuts for decoration

Prefer a video?

In the video below you can see in less than a minute how I make the little bolo di cashupete:

Preparation small bolo di cashupete

Start making the cake. To do this, grease an 18cm baking tin with butter. You can also cover it with parchment paper.

Make sure the butter is at room temperature and mix it with the sugar until creamy. Then add the eggs and stir well. Mix the flour with the vanilla sugar, baking powder and salt and sieve over the butter mass. Now stir the whole into a thick batter without lumps. TIP: Don't beat the batter with an electric mixer. Then the cake can collapse!

Preheat the oven to 170°C. Then bake the cake in about 30-35 minutes until cooked and golden.

While the cake is in the oven, make the cashew cream. Grind the cashews into a powder and set aside. Place a saucepan over medium heat and mix the sugar, vanilla sugar, water and condensed milk until it boils. Then add the cashew nuts and keep stirring until the cashew nuts are cooked.

You will notice that the cream suddenly becomes very thick and turns a slightly darker brown. At that moment you can turn off the fire and add the rum and lemon juice to the cream. Stir well and then it's time to fill and cover the cake (still warm!).

Lubricate and decorate bolo di cashupete

Cut the cake into 3 equal layers and cover with a generous layer of cashew cream. Do you really like rum? Then sprinkle the layers of cake with some rum or tremper syrup. Put the cake back together and cover it with the remaining cashew cream.

Finally, decorate the bolo di cashupete with the candied cherries and (half) cashew nuts. Enjoy your meal!