Brazil

Can of green corn (without the water)

Eggs

Can of milk (use the can of corn as a measure)

can of cornflakes (use the can of corn as a measure)

can of oil (use the can of corn as a measure)

Can of sugar (use the can of corn as a measure)

chemical yeast

cream cheese (220g)

Fresh cream

sifted refined sugar

Salt

Corn cake with cream cheese syrup

Bata primeiro os ovos  com o milho, o açúcar e o óleo. 
Por uns 5 min. Depois junte o leite e o fubá e bate mais um pouco. Já liga o forno a 200 graus. 

First beat the eggs with the corn, sugar and oil.
For about 5 min. Then add the milk and cornmeal and beat some more. Already turn the oven to 200 degrees.

Unte a forma com manteiga, e salpica fubá mimoso. 

Grease the mold with butter, and sprinkle mimoso cornmeal.

Misture o fermento na massa e imediatamente passe pra forma. Não espere! Leve já pra assar por cerca de 40min.

Mix the yeast into the dough and immediately transfer it to the mold. Do not wait! Bake in the oven for about 40 minutes.

Faça a cobertura. Comece batendo o creme com o açúcar e o sal até engrossar e montar. Junte a baunilha e o requeijão aos poucos (quanto mais firme for o requeijão melhor). Leve a geladeira pra dar mais uma firmada.  Depois só lambuzar o bolo todo e ainda por uma calda extra no pratinho.

Make the cover. Start beating the cream with the sugar and salt until it thickens and assembles. Gradually add the vanilla and curd (the firmer the curd, the better). Take it to the fridge to give it another firm. Then just smear the whole cake and still put an extra syrup on the plate.

Corn cake with cream cheese syrup

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