SMALL bolo di cashupete
The Antillean bolo di cashupete is a true celebration cake. We love making it for every birthday. But the cake is large, rich, and quite pricey. And sometimes you just prefer a small one. 'Simply halving' the original recipe is not an option. You won't end up with the batter and baking time. The proportions of the filling will also be off.
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
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!).
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Lubricate and decorate bolo di cashupete
Cut the cake into 3 equal layers and spread a generous layer of cashew cream over them. Do you really love rum? Then first sprinkle the cake layers with some rum or soaking syrup . Reassemble the cake 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!
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