Brazilian recipe
Cornmeal cake with table cream (Bolo de fubá com creme de leite)
A classic and comforting cornmeal cake, enriched with table cream and finished with a creamy coconut milk glaze.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can table cream (drained)
100 ml coconut milk (half bottle)
2 cups all-purpose flour
2 cups fine cornmeal
1 tbsp baking powder
100 ml coconut milk (for glaze)
2 cups sugar (for glaze)
2 cups sugar
4 eggs
1 can table cream (drained)
100 ml coconut milk (half bottle)
2 cups all-purpose flour
2 cups fine cornmeal
1 tbsp baking powder
100 ml coconut milk (for glaze)
2 cups sugar (for glaze)
Where to find ingredients
Cornmeal (fubá) is found in the international or Latin aisle of major grocery stores. Table cream (creme de leite) can be found in the international food section or near canned milk; as a substitute, heavy cream or thick whipping cream can be used.
Preparation method
- Beat the egg whites until stiff peaks form.
- Add the sugar to the egg whites and beat a little more.
- Incorporate the margarine, egg yolks, table cream, the first 100 ml of coconut milk, flour, and cornmeal.
- Mix everything until the batter is uniform.
- Add the baking powder last and fold it in gently.
- Transfer the batter to a greased baking pan.
- Bake in a preheated oven at medium temperature until the cake is golden and fully cooked.
- Wait for the cake to cool slightly after removing it from the oven.
- Mix the remaining 100 ml of coconut milk with the 2 cups of sugar for the glaze.
- Pour this creamy mixture over the cake.
Observations
This cornmeal cake is a wonderful choice for an afternoon coffee break. The combination of fine cornmeal and table cream results in an exceptionally moist and tender crumb.
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