Corn Cake with English Sauce
Nayeli Sarmiento López
A super delicious variation of corn cake, which turns out to be super fluffy and has the plus of being accompanied by a simple sauce.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
11
Favorites
Collections
Planner
Grocery List
Ingredients
24
Servings
  • 800 grams ear corn, raw
  • 8 eggs
  • 200 grams Gloria® unsalted butter
  • 200 grams flour
  • 10 grams baking powder
  • 5 grams salt
  • 1 package cream cheese
  • 1 teaspoon vanilla essence
  • 1/2 liters cow's milk
  • 100 grams sugar
  • 4 egg yolks, medium
  • 1 teaspoon vanilla essence
Preparation
30 mins
18 mins
Low
  • Preheat the oven to 200°C.
  • Blend the corn with the egg.
  • Cream the butter and cheese with the sugar.
  • Sift the flour, baking powder, and salt together.
  • Gradually add the corn to the butter mixture.
  • Add the flour in 3 stages.
  • Pour into the greased mold.
  • Bake for about 20 minutes (until it looks slightly golden). Cool and unmold.
  • FOR THE SAUCE: Heat the milk with half of the sugar and the vanilla.
  • Beat the egg yolks with the sugar until they change to a lighter color.
  • Add a little of the hot milk to the yolk mixture and mix. Repeat.
  • Add all the remaining milk and incorporate well.
  • Return to low-medium heat and mix until the mixture thickens enough that when you run your finger across the back of the spoon, it doesn't come back together (photo 2), this takes about 15 minutes.
  • Transfer to ice water (photo 3) to cool quickly (mix occasionally).

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by