brulé corn cake
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In a partnership with
@delirecView 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
- 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.
- 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.
- Develop the cold cake, cover with the brigadeiro, sprinkle demerara sugar and torch to form a crunchy cone.
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