Malay-inspired Cassata Delight

Recipe

Malay-inspired Cassata Delight

Tropical Fusion: Malay-inspired Cassata Delight

4.6 out of 5

Indulge in the vibrant flavors of Malay cuisine with this delightful twist on the classic Italian dessert, Cassata. This Malay-inspired Cassata Delight combines the richness of Italian flavors with the tropical essence of Malay ingredients, resulting in a truly unique and mouthwatering dessert.

Jan Dec
Dessert› Cake› Cassata
European cuisine› Mediterranean cuisine› Italian cuisine
Asian cuisine› Indonesian cuisine› Acehnese cuisine› Malay cuisine

Preparation time

30 minutes

Cooking time

N/A

Total time

4 hours 30 minutes (including chilling time)

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free whipped cream substitute), Halal, Gluten-free (if using gluten-free sponge cake)

Allergens

Coconut, Dairy

Not suitable for

Vegan (contains dairy), Nut-free (contains coconut and palm sugar)

Ingredients

In this Malay-inspired version of Cassata, we incorporate traditional Malay ingredients such as pandan, coconut cream, palm sugar, and tropical fruits like mangoes, pineapples, and jackfruit. These additions infuse the dessert with a distinct Malay flavor profile, giving it a refreshing and tropical twist. We alse have the original recipe for Cassata, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 20g, 15g
  • Carbohydrates (total, sugars): 40g, 25g
  • Protein: 4g
  • Fiber: 2g
  • Salt: 0.1g

Preparation

  1. 1.
    Slice the sponge cake horizontally into three equal layers.
  2. 2.
    Place one layer of the cake in a rectangular dish and drizzle with pandan-infused syrup.
  3. 3.
    In a mixing bowl, combine the coconut cream and grated palm sugar. Mix until well combined.
  4. 4.
    Spread a layer of the coconut cream mixture over the cake layer.
  5. 5.
    Sprinkle a generous amount of diced mangoes, pineapples, and jackfruit over the coconut cream layer.
  6. 6.
    Repeat steps 2-5 with the remaining cake layers, syrup, coconut cream mixture, and fruits.
  7. 7.
    Finish by spreading the pandan-flavored whipped cream over the top layer of the cake.
  8. 8.
    Sprinkle toasted coconut flakes on top for garnish.
  9. 9.
    Refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
  10. 10.
    Serve chilled and enjoy!

Treat your ingredients with care...

  • Pandan-infused syrup — If pandan leaves are not available, you can use pandan essence or extract as a substitute. Dilute it in water and sweeten with sugar to create the syrup.
  • Palm sugar — If palm sugar is not accessible, you can replace it with brown sugar or coconut sugar for a similar flavor profile.

Tips & Tricks

  • For an extra burst of flavor, you can add a splash of pandan essence to the coconut cream mixture.
  • If fresh tropical fruits are not available, you can use canned fruits in natural juice as a substitute.
  • To enhance the presentation, you can decorate the top of the cake with additional fresh fruit slices or edible flowers.
  • If you prefer a sweeter dessert, you can drizzle some additional pandan-infused syrup over each cake layer before adding the coconut cream and fruits.
  • To save time, you can use store-bought pandan-flavored whipped cream instead of making it from scratch.

Serving advice

Slice the Malay-inspired Cassata Delight into individual portions and serve chilled. It pairs well with a cup of hot tea or coffee.

Presentation advice

To present the Malay-inspired Cassata Delight beautifully, garnish each slice with a sprig of fresh mint and a sprinkle of toasted coconut flakes. Serve on a dessert plate or in a glass dessert bowl to showcase the colorful layers.

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