Cassava Cake with Custard Topping

This cake has a soft and spongy texture.  It is made with cassava.  Cassava doesn’t really have any flavor of its own, but it does lend body to the cake and takes the place of flour.  Plan ahead since the cake needs to cool completely before serving.
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Payagua Mascada (Paraguayan Tortillas)

Also called Lampreado or Lambreado. This dish was developed after the War of Paraguay, 1864-1870, against the Triple Alliance (Argentina, Brazil, and Uruguay). Typical Paraguayan food can be high in protein and calories because after the war food was scarce, so filling dishes with a high protein content were desirable. Serve with a light salad to lighten up.                            

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