Ingredient:
Cake core:
- Wheat Flour 165g, Corn Flour 10g
- Unsalted butter, cooking oil
- Fresh milk, sugar
- 5 eggs, corn 450g
Cream, corn milk:
- Butter 400g, sugar, corn 300g
- Whipping Cream 300g, fresh milk
Decoration part:
Almonds, White Chocolate
Making:
Step 1: Make cake core with Dreamer high-frequency rice cooker
- Separate the egg yolks and whites, then beat the egg whites and sugar with an electric mixer.
- Add the mixture of cooking oil and fresh milk in turn, continue to beat the yolks and stop a bit.
- Add the flour and cornstarch mixture and beat for about 20 seconds, then release into the mold.
- Bake the cake with the Dreamer high-frequency rice cooker for 45 minutes in Cake mode.
Making corn milk:
Put the corn and fresh milk into the puree, then sift the milk, add 150g of sugar and boil to cool.
Step 2: Make corn cream
- Boil the corn, drain, mix about 1 tablespoon of sugar and put in the refrigerator to make the filling.
- Dissolve sugar with a cup of corn boiled water, use to brush the cake core to create moisture.
- Use an electric mixer to beat the unsalted butter and sugar until smooth.
- Turn on the mixer on the highest speed, slowly add the corn milk and beat until you get a smooth, smooth mixture.
- Continue to add whipping cream and beat until the mixture is fluffy and smooth.
- Pour ⅓ of the mixture into a piping bag for garnish.
Step 3: Decoration
- Bake the almonds for about 5-7 minutes.
- Chopped chocolate.
- Divide the cake into 3 parts, spread a layer of cream and spread the filling in the center of each part.
- Spread the cream on the cake and decorate to your liking.
Finished Products:
Place the cake in the refrigerator to cool, when eating can be divided into small portions. The cornbread is delicious, not too sweet and fatty, and has a very pleasant and attractive aroma of corn.
