Vietnamese Green Fruit Cake recipe?? Rating Options

[KealThou]

I've been to many birthday parties where they have a birthday cake which they ordered at a Vietnamese bakery type place and I've looked everywhere to see if maybe I could find a recipe. I absolutely love this cake!!! The cake itself is green, it's got like a whipped topping and has fresh fruit inside and on top of the cake. If anyone has a recipe to this cake...please please please may I have it. It would be soo very much appreciated. Thanks in advance!

[Laddawan]

I've been to many birthday parties where they have a birthday cake which they ordered at a Vietnamese bakery type place and I've looked everywhere to see if maybe I could find a recipe. I absolutely love this cake!!! The cake itself is green, it's got like a whipped topping and has fresh fruit inside and on top of the cake. If anyone has a recipe to this cake...please please please may I have it. It would be soo very much appreciated. Thanks in advance!

Yes, I've heard of it, but I can't find the recipe I'll continue to look around for it and pass it on when it comes to my view.

[Chavalit]

Yes, I've heard of it, but I can't find the recipe I'll continue to look around for it and pass it on when it comes to my view.

How about this?
Light Fruit Cake +Green food coloring
Ingredients:
1 1/2 cups butter, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
7 eggs, separated
3 cups all-purpose flour
1 1/2 pounds diced yellow, green, and red candied pineapple (about 3 cups)
1 pound red and green candied cherries (about 2 cups) 1/4 pound diced candied citron (about 1/2 cup)
1/2 pound golden raisins (about 1 1/2 cups)
3 cups pecan halves
1 cup black walnuts, coarsely chopped
1/2 cup all-purpose flour
Additional candied fruit and nuts (optional)
1/4 cup brandy
Additional brandy
Cooking Instructions:
Make a liner for a 10-inch tube-pan by drawing a circle with an 18-inch diameter on a piece of brown paper. Cut out circle; set pan in center, and draw around base of pan and inside tube. Fold circle into eighths, having the drawn lines on the outside.

Cut off tip end of circle along inside drawn line. Unfold paper; cut along folds to the outside drawn line. From another piece of brown paper, cut another circle with a 10-inch diameter; grease and set aside. Place the 18-inch line in pan; grease and set aside.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Stir in flavorings.

Beat egg yolks; alternately add yolks and 3 cups flours to creamed mixture.

Combine candied pineapple, cherries, citron, golden raisins, pecans, and walnuts in a bowl; dredge with 1/2 cup flour, stirring to coat well. Stir mixture into batter.

Beat egg whites (at room temperature) until stiff peaks form; fold into butter.

Spoon batter into prepared pan. Arrange additional candied fruit and nuts on top of batter, if desired. Cover pan with 10-inch brown paper circle, greased side down.

Bake at 250 degrees for about 4 hours or until cake tests dones.

Remove from oven.

Take off paper cover, and slowly pour 1/4 cup brandy evenly over cake; cool completely on wire rack.

Remove cake from pan; peel paper liner from cake. Wrap cake in brandy-soaked cheesecloth.

Store in an airtight in a cool place up to 3 weeks; pour a small amount of brandy over cake each week.

Yield: one 10-inch cake.

[Laddawan]

How about this?
Light Fruit Cake +Green food coloring
Ingredients:
1 1/2 cups butter, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
7 eggs, separated
3 cups all-purpose flour
1 1/2 pounds diced yellow, green, and red candied pineapple (about 3 cups)
1 pound red and green candied cherries (about 2 cups) 1/4 pound diced candied citron (about 1/2 cup)
1/2 pound golden raisins (about 1 1/2 cups)
3 cups pecan halves
1 cup black walnuts, coarsely chopped
1/2 cup all-purpose flour
Additional candied fruit and nuts (optional)
1/4 cup brandy
Additional brandy
Cooking Instructions:
Make a liner for a 10-inch tube-pan by drawing a circle with an 18-inch diameter on a piece of brown paper. Cut out circle; set pan in center, and draw around base of pan and inside tube. Fold circle into eighths, having the drawn lines on the outside.

Cut off tip end of circle along inside drawn line. Unfold paper; cut along folds to the outside drawn line. From another piece of brown paper, cut another circle with a 10-inch diameter; grease and set aside. Place the 18-inch line in pan; grease and set aside.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Stir in flavorings.

Beat egg yolks; alternately add yolks and 3 cups flours to creamed mixture.

Combine candied pineapple, cherries, citron, golden raisins, pecans, and walnuts in a bowl; dredge with 1/2 cup flour, stirring to coat well. Stir mixture into batter.

Beat egg whites (at room temperature) until stiff peaks form; fold into butter.

Spoon batter into prepared pan. Arrange additional candied fruit and nuts on top of batter, if desired. Cover pan with 10-inch brown paper circle, greased side down.

Bake at 250 degrees for about 4 hours or until cake tests dones.

Remove from oven.

Take off paper cover, and slowly pour 1/4 cup brandy evenly over cake; cool completely on wire rack.

Remove cake from pan; peel paper liner from cake. Wrap cake in brandy-soaked cheesecloth.

Store in an airtight in a cool place up to 3 weeks; pour a small amount of brandy over cake each week.

Yield: one 10-inch cake.

Hey, where did you find this? It looks quite familiar...

[Chavalit]

Hey, where did you find this? It looks quite familiar...

I got it from a google.com search, but I don't recall the website.
Do you know where it came from?

[KealThou]

I got it from a google.com search, but I don't recall the website.
Do you know where it came from?

AWESOME!!!! thank you sooo much. i'll try this one

[Chavalit]

AWESOME!!!! thank you sooo much. i'll try this one

My pleasure. I hope it is the right one. Please tell us if it isn't, okay?

[KealThou]

My pleasure. I hope it is the right one. Please tell us if it isn't, okay?

ok so i started to start this recipe and half way through reading it i realized that this is unfortunately not the recipe i'm looking for. i apologize because the title of the thread may have thrown a couple of you off. what i should say is that the fruit is more of a topping rather than part of the cake itself. i apologize and if anyone else knows of anything else i could try..please feel free to throw some my way. thanks!

[Chavalit]

ok so i started to start this recipe and half way through reading it i realized that this is unfortunately not the recipe i'm looking for. i apologize because the title of the thread may have thrown a couple of you off. what i should say is that the fruit is more of a topping rather than part of the cake itself. i apologize and if anyone else knows of anything else i could try..please feel free to throw some my way. thanks!

Bummer..
I'll keep on looking...

[Laddawan]

Bummer..
I'll keep on looking...

I will, too.

[Lawrence Wheeler]

I just had a thought that the 'green' color of the cake might have come from mung bean (vietnam green bean), so here is an easy recipe to try out... If it works out to be made from mung beans, then we will work on the fruit and topping...

[b]Banh dau xanh (mung bean cake)
Categories: Vietnam Cakes/frost
Yield: 6 Servings

2cupDry mung beans (10 ounces)
1cupSugar, granulated
⅔cupCornstarch
⅔cupCoconut milk (or heavy cream )
¼teaspoonVanilla

Dry mash mung beans are available in Oriental food shops. Prepare mung beans puree before making cake. Soak dry mung beans in hot water for three hours. Rub the beans to remove the hulls, rinse well and pour them off. Cook with 1 cup water until the beans are done and the water evaporated. Stir cooked mung beans with a wooden or plastic spatula until it is smooth. Dissolve sugar in coconut milk over low heat. Pour mixture into mung bean puree. Add vanilla. Stir well to make a smooth mixture. Pour into a preheated greased baking dish 8 inches in diameter and 3 inches in depth. Bake uncovered in a medium oven (350^F) until golden brown (about 1 hour). NOTES: Cooked mung beans, sugar, cornstarch, coconut and vanilla can be mixed in a blender. After mixing, bake as indicated above. Source: Vietnamese Dishes by Duong Thi Thanh Lien

[Laddawan]

Great Idea, Lawrence.
KealThou, you are still around, right?

[foodcrazee]

thought mung bean will give us a yellowish colour instead of green....maybe the screw pine is a better choice for green colour as well as the fragrant...


just my 2cents

[Guest_Hli_*]

I've been to many birthday parties where they have a birthday cake which they ordered at a Vietnamese bakery type place and I've looked everywhere to see if maybe I could find a recipe. I absolutely love this cake!!! The cake itself is green, it's got like a whipped topping and has fresh fruit inside and on top of the cake. If anyone has a recipe to this cake...please please please may I have it. It would be soo very much appreciated. Thanks in advance!

I think what you are looking for is the vietnamese/asian Pandan Chiffon Cake..... google it and u'll get tons of recipes n pictures.

[Lawrence Wheeler]

I think what you are looking for is the vietnamese/asian Pandan Chiffon Cake..... google it and u'll get tons of recipes n pictures.

I think the recipes are close, but the fruit and stuff is missing, so you will need to add them yourself

[Lawrence Wheeler]

Asian Screwpine Cake


INGREDIENTS

• 1 1/4 cups white sugar
• 20 egg yolks
• 4 eggs
• 3/4 cup all-purpose flour
• 2 cups butter
• 2 (10 ounce) cans coconut milk
• 2 tablespoons pandan paste
• 1/2 teaspoon green food coloring
• 1 tablespoon ovalette
• 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line one 13x9 inch pan with a greased cake sheet.
2. Beat eggs and sugar together until creamy. In a separate bowl, mix ovalette, butter, and coconut milk. Add into the egg mixture and continue mixing until ingredients are blended well. Stir in the sifted flour and salt. Mix well.
3. Separate batter into 2 bowls. Mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. Pour 1 to 2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan
4. Pour 1-2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan. Bake it in a 400 degrees F (200 degrees C) oven until the top is brown. Take it out of the oven, prick the top gently with a fork and brush some butter over the top. Pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. Spread evenly.
5. Change your oven setting so that you're using the upper fire only (broiler). Increase temperature to 450 degrees F (230 degrees C). Bake the second layer till the top turns brown. Repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
6. Let cake cool and cut and serve in finger-size portions. (I do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). Refrigerate any uneaten portions. Cake keeps well for 2 weeks if refrigerated. Thaw it for about 1/2 hour before eating.

[jucky68]

anyone has a recipe to this cake...please please please may I have it