Brazilian recipe
Cornmeal Cake with Heavy Cream (Bolo de fubá com creme de leite)
A classic and comforting cornmeal cake, enriched with heavy cream and finished with a creamy coconut milk glaze.
0.0 / 5 by 0 Reviews
Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can heavy cream (drained)
100 ml coconut milk
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
2 cups sugar
4 eggs
1 can heavy cream (drained)
100 ml coconut milk
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
Where to find ingredients
Cornmeal, coconut milk, and standard baking supplies can be found at local supermarkets and neighborhood convenience stores. Margarine is widely available, though high-quality unsalted butter can be used as a substitute.
Preparation method
- Beat the egg whites until stiff peaks form.
- Add the sugar to the egg whites and continue beating for a little longer.
- Incorporate the margarine, egg yolks, heavy cream, the first 100 ml of coconut milk, all-purpose flour, and cornmeal.
- Mix everything until the batter is smooth and 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 set.
- Allow 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 to prepare the topping.
- Pour this creamy mixture over the cake.
Observations
This cornmeal cake is a wonderful choice to serve with afternoon tea or coffee. The combination of fine cornmeal and heavy cream ensures the batter remains exceptionally soft and moist, offering a refined texture that stands out in any coffee break.
Ratings and comments