Ingredient:
- 5 chicken eggs
- 145g granulated sugar
- 30g cooking oil
- 30g fresh milk
- 165g wheat flour
- 10g cornstarch
- 300g fresh milk
- 450g corn
- 150g diameter
- 400g unsalted butter (at room temperature to soften)
- 300g corn
- 150g sugar
- 300g Whipping Cream
- 50g almonds
- 100g white chocolate
Doing:
- 5 eggs you separate the yolk and white. Then put the whites in the mixer, add the granulated sugar slowly and beat together.
- Add 30g of cooking oil and 30g of fresh milk mixed well into the beaten egg mixture. Next, put the yolks one at a time in the mixer and let them rest for a while.
- Mix the flour and cornstarch well and then pour into the mixing mixture, turn the machine back on at medium speed for about 20 seconds, then make a round mold with a diameter of about 20cm. If you don’t have a machine, you can use a hand-held spatula to beat.
- Turn on the oven at 165 degrees Celsius and bake the cake for 45 minutes.
- Put 300g of prepared corn with fresh milk in a blender, puree it completely. After grinding, use a sieve to sift the corn through to filter out the corn milk.
- Next, put the corn milk in a clean pot, then add 150g of sugar to dissolve, cook on medium heat. While boiling, use chopsticks to stir until the corn milk comes to a boil, then turn off the heat. Pour the corn milk out to cool.
- The corn is boiled, drained, then put in a bowl, add about 1 tablespoon of sugar, mix well, and marinate the corn for a sweeter and more delicious taste. Place in the fridge for about 1 hour to use as a filling.
- Retain a cup of boiled corn water, add a little sugar, and then use this mixture to sweep the gato cake so that the cake has the ideal moisture.
- Place the unsalted butter and sugar in a large bowl, and beat with an electric mixer until the butter and sugar are smooth and fully incorporated.
- Then, turn on the whisk at high speed and then slowly add the corn milk to the bowl, whisking until the mixture is combined. Note that you should not add all the corn milk at once because this will make the butter easily separate.
- You turn on the whisk at the highest speed, continue to beat until you get a smooth, smooth, corn-scented mixture.
- Then just add each spoonful of whipping cream into the mixture, beat until the mixture is fluffy, smooth and no longer fluffy, you can stop.
Take 1/3 of this whipped mixture into an ice cream bag for decoration. - Place the almonds in a baking tray lined with parchment paper. Then put in the oven with a temperature of 170 degrees C for about 5-7 minutes for the almonds to ripen evenly. Note that it is necessary to constantly observe so that the almonds do not burn. Finely grated white chocolate as a topping to decorate the cake.
- You divide the cake core into 3 equal parts, cut horizontally. For each layer of cake, you spread a layer of corn cream and spread the corn filling on top. Then, pour the corn cream on the cake, use a polishing tool to rub the cake evenly and smooth.
