Preparar o meu adorado Bolo Pudim de Milho é mais do que uma simples atividade na cozinha; é uma celebração de sabores e memórias. A combinação perfeita de texturas e aromas, este doce é a expressão do meu amor pela culinária. Ao misturar os ingredientes simples – milho, leite condensado, ovos e açúcar -, sinto a magia acontecer. A transformação no forno revela camadas douradas e suculentas, resultando em uma sobremesa que encanta os sentidos. Cada fatia é um convite a uma jornada de prazer gastronômico, reafirmando que, para mim, criar esse Bolo Pudim de Milho é verdadeiramente um ato de amor.
INGREDIENTS
- 1 tablespoon baking powder
- 1 and ½ cups wheat flour
- ½ cup pre-cooked corn flour
- ½ cup coconut milk
FOR THE PUDDING
- ½ cup milk
- 4 eggs
- 1 can Mococa condensed milk
- ½ cup coconut milk
- 50 g flaked coconut
- Butter at room temperature
PREPARATION METHOD Corn Pudding Cake
Set aside in a large, centrally-ventilated mould, generously greased with butter and sprinkled with flaked coconut.
Next, mix the cake ingredients in a blender, except for the flour and yeast, which should be added to the contents of the blender in a bowl.
Then, after mixing well, check that the texture is creamy, a little firmer, it can't be a liquid cake, place the dough in the pan where the grated coconut is.
Finally, use a blender to blend all the pudding ingredients.
Then pour the pudding on top of the cake batter, using circular movements to spread it well.
Finally, bake in a bain-marie for 1 hour, always at medium temperature. Unmold warm. If you like, garnish with more grated coconut. And your delicious Corn Pudding Cake is ready.
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