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Corn cake with kiss frosting

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Corn cake with kiss frosting

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

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
  1. 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.
  2. 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.
  3. 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.
  4. 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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