The corn cake is one of those cakes that everyone likes. Learn how to prepare it with this recipe!
INGREDIENTS
(For 10 people)
- 5 corn shelled
- 5 eggs
- 1 can of condensed milk
- 100 grams of butter melted
- 50 grams of chopped walnut
- 50 grams of raisins
For the pastry cream:
- 2 egg yolks
- 50 grams of sugar
- 1 cup of milk
- 1 tablespoon of cornstarch
For the buttercream:
- 100 grams of margarine
- 100 grams of butter
- 60 grams of sugar
- 2 eggs
To decorate:
- Fresh corn leaves
- 20 to 30 peeled almonds (peeled by putting them in boiling water for a few minutes)
PREPARATION
The corn kernels are blended with the condensed milk, the eggs and the melted butter; to this add the walnuts and raisins and mix well; The pasta is poured into a baking sheet, with a non-stick finish, greased with butter, and baked in a preheated oven at 180 ° C for 45 minutes. Let it cool, unmold and cut into corn.
The pastry cream:
Beat the yolks with the sugar and cornstarch until they have a ribbon point or until they have a light yellow hue. The milk is boiled, removed from the stove and added to the previous mixture little by little, beating vigorously with a wire whisk; it is put back on the fire and it is allowed to thicken.
Butter cream:
Beat the butter, the margarine with the sugar and the yolks until it is a creamy paste that is easy to spread.
PRESENTATION
The corn cake is covered with the pastry cream and butter cream is added on top. It is placed between some fresh corn leaves and garnished with the almonds.
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