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Cornmeal CAKE WITH BRIGADEIRO CORN
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
12 servings
Cássia maria
@raspando.apanela- Ingredients
- Recipe
- Eggs3 unit(s)
- Sugar1 cup
- Wheat Flour1 cup
- Milk1 cup
- Cornmeal1 cup
- Cornmeal1/2 cup
- Oil1/2 cup
- Baking Powder1 tablespoon
- Milk250 ml
- condensed milk1 can(s)
- Canned corn1 can(s)
- Butter1 tablespoon
- WAY OF DOING 👉 In the blender, beat the eggs, milk, sugar and oil first, then add the wheat flour and cornmeal lastly, add the yeast and beat a little in pulsar mode so as not to lose volume 👉 Grease a Ballerine-like mold with butter (which looks like a pool in the middle) or unmolding glue (I use Carbex) place the dough and bake in a preheated oven at 180 degrees for 35 to 40 minutes 👉 COVERAGE PREPARATION 👉 In the blender, beat the corn with the milk, then sift well and bring to a low boil, mixing the condensed milk and the butter, stirring well until it thickens, let it cool and after the cake is ready, throw it on top until it fills the surface of the cake shape.
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