brulé corn cake

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In a partnership with

@delirec

By

@mairacovolan

View in original language

(Português)

2 hour(s)

10 servings

Ingredients

• Egg | 3 unit(s)
• Milk | 375 ml
• Corn flakes | 180 g
• Sunflower oil | 125 ml
• Sugar | 1 cup
• Yeast | 1 tablespoon
• Demerara sugar for sprinkling |  to taste
• condensed milk | 395 ml
• Sour cream | 200 g
• Vanilla Extract | 1 coffee spoon

Recipe

1. Add all the cake ingredients in the blender, with the exception of the yeast and beat for about 3 minutes. Add the yeast and mix. Place in a greased shape and bake in a preheated oven at 180 degrees for approximately 35 minutes.
2. To prepare the brigadeiro, add the condensed milk and the cream in a pan and bring to a simmer until creamy. Add the vanilla and set aside in a bowl until cool.
3. Develop the cold cake, cover with the brigadeiro, sprinkle demerara sugar and torch to form a crunchy cone.

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