Brazilian recipe
Cornmeal Cake with Cream
A classic and comforting cornmeal cake, enriched with heavy cream and finished with a creamy coconut milk topping.
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Ingredients
Butter
200
g
Sugar
2
cups
Eggs
4
Heavy cream
1
can
without whey
Coconut milk
100
ml
half a standard bottle
All-purpose flour
2
cups
Fine cornmeal
2
cups
Baking powder
1
tablespoon
Coconut milk
100
ml
for the topping
Sugar
2
cups
for the topping
200
g
Sugar
2
cups
Eggs
4
Heavy cream
1
can
without whey
Coconut milk
100
ml
half a standard bottle
All-purpose flour
2
cups
Fine cornmeal
2
cups
Baking powder
1
tablespoon
Coconut milk
100
ml
for the topping
Sugar
2
cups
for the topping
Where to find ingredients
Ingredients like butter, sugar, eggs, heavy cream, coconut milk, all-purpose flour, fine cornmeal, and baking powder can be found at most grocery stores and supermarkets.
Method
- Beat egg whites until stiff peaks form
- Add sugar to the egg whites and beat a little more
- Incorporate the butter, egg yolks, heavy cream, 100 ml of coconut milk, all-purpose flour, and fine cornmeal
- Mix everything until a uniform batter is obtained
- Add the baking powder last and mix gently
- Transfer the batter to a greased baking pan
- Bake in a preheated oven at medium temperature until the cake is golden brown and cooked through
- Let the cake cool slightly after removing it from the oven
- Mix the remaining 100 ml of coconut milk with the 2 cups of sugar for the topping
- Pour this creamy mixture over the cake
Notes
This cornmeal cake is an excellent option to accompany your afternoon coffee. The combination of cornmeal and heavy cream makes the batter very soft and moist.
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