Fermented Cassava Cake - Bolu Tape Keju

5 from 1 vote

Fermented Cassava Butter Cake is Indonesian traditional butter cake. It is made of fermented cassava that makes the cake soft and fragrant.

Prep Time15

Cook Time45

Total Time1

Course: Cake, Dessert

Cuisine: Asian, Indonesian

Servings: slices

Calories: 145kcal

Author: Claudia

Soften the fermented cassava with condensed milk by mixing it with low speed. Remember to take out the hard string in the center.
Slowly mix the melted butter into the softened fermented cassava until well-blended. Set aside.

Mix eggs, sugar, salt, and vanilla extract with low speed gradually up to high speed for 10 minutes or until the batter turns thick and pale.
Transfer the fermented cassava + melted butter mix into the batter. Use low speed to blend in the batter. Mix just until they are both incorporated.
Sieve in flour and milk powder. Use low speed mixer to blend in or use a spatula to mix and fold.
Put in grated cheese. Mix and fold.
Sprinkle some grated cheese on top of the batter.
Bake in a preheated oven 160°C for 45 minutes or until a skewer inserted turns out clean.
Take out the baking pan and knock a few times to let the cake out easily.
Let it cool completely before slicing it. Enjoy your cake!

Fermented cassava has to be softened before mixing into the batter. Remember to take the hard string at the core of the cassava.
Mixing the fermented cassava into the batter is easy but needs to taken seriously. You really have to mix the egg sugar batter until thick and pale. Plus, the fermented cassava has to be soft. Otherwise the fermented cassava will end up at the
bottom of the cake.
Cheese is actually optional. The cake itself is already very delicious and fragrant from the fermented cassava.
You can mix the fermented cassava with the melted butter. This way when you fold in the cassava into the batter, it saves time.