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Corn cake with yogurt and soft guava topping
🇧🇷Brazil
•View in original language
(Português)
00 min(s)
00 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- large eggs or 3 small ones2 unit(s)
- boiled and threshed corn (can be 1 can of drained corn or frozen corn too)1 cup
- tea oil1/2 cup
- cup of plain, unsweetened plain yogurt, 170g1 unit(s)
- sugar1 cup
- Shredded Parmesan Cheese Soup1 tablespoon
- Corn Flakes1 cup
- baking powder1 tablespoon
- 📍COVERAGE:. l
- Guava300 g
- water100 ml
- juice of half a Tahiti lemon. to taste
- 📍OVEN AND FORM: Firstly, preheat the oven to 190°C and take the opportunity to grease a 20x6cm ballerine mold with oil and cornmeal.
- 📍 BOWL OR BLENDER: Soon after, in a large bowl, (or a blender cup) place the 2 whole eggs, 1 cup of boiled corn tea (can be canned or frozen too), ½ cup of oil and 1 cup of natural full-fat yogurt and without sugar, 170g.
- Then beat with the mixer (or blender) until the mixture is homogeneous.
- Now add 1 cup of sugar. 
- Then add 1 cup of corn flakes tea, 2 level tablespoons of grated Parmesan cheese (optional).
- Then mix until you obtain a liquid mass.
- Finally, add 1 tablespoon of baking powder and mix gently.
- 📍FORM: Soon after, take the round shape (I used a 20x6cm ballerine) greased with cornmeal oil (I used a spray release agent) 
- Now take it to the preheated oven for 50 minutes or until the cake is firm and the surface is golden brown (see photo).
- Now just serve it with a guava syrup, see the recipe HERE and enjoy!
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