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Corn cake with kiss frosting
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
8 servings
Patricia Regina
@home1045_- Ingredients
- Recipe
- Corn1 can(s)
- Water1 cup
- Margarine1 tablespoon
- Coconut Milk1 unit(s)
- grated coconut50 g
- Wheat flour2 cup
- Cornmeal1/2 cup
- Sugar2 cup
- Eggs3 unit(s)
- Salt1/2 teaspoon
- Chemical Yeast1 tablespoon
- Condensed Milk1 unit(s)
- Butter1 tablespoon
- Grated Coconut500 g
- Sour cream1 unit(s)
- Corn Starch1 tablespoon
- In the blender, beat the corn with the water, pass it through a sieve. Put it back in the blender and add the other ingredients and the flour little by little. Beat very well. Finally, put the yeast without beating and stir with a spoon.
- Put it in a greased shape, with a hole in the middle and take it to bake at 200° for 35 to 45 min. Let cool and unmold.
- For the beijinho, in a pan off the heat, place all the ingredients and the cornstarch dissolved in a little milk. Cook over low heat, stirring constantly so it doesn't burn.
- The right point is when it unglues from the bottom of the pan. Spread over the cake and decorate with grated coconut.
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