Officially, St. John’s Day has passed. But none of this prevents you from enjoying delicious typical food! That’s why today’s Cooking Guide has separated this Tin corn cake recipe with chocolate syrup.
This is a great option for those who don’t have corn on the cob! After all, no one deserves to waste time grating corn on the cob, right? And the taste is just like the original. Find out how to make this delicious cake below!
Time: 1 hour
Performance: 30 servings
Difficulty: easy
Ingredients for canned corn cake with chocolate sauce:
- 2 cups (tea) of sugar
- 2 cups green corn (drained)
- 1 cup (tea) of milk
- 1 cup (tea) of coconut milk
- 3 tablespoons of butter
- 4 tablespoons of grated Parmesan cheese
- 5 tablespoons of wheat flour
- 3 eggs
- 1 tablespoon of baking powder
- Margarine and wheat flour for greasing and flour
Roof:
- 1 can of condensed milk
- 1 teaspoon of margarine
- 4 tablespoons of chocolate powder
- 1 box of sour cream (200 g)
Method of preparation:
Beat all the ingredients of the dough in the blender, except the yeast, until they are homogenized. Mix the yeast with a spoon and pour into a buttered and floured form of 20cm x 30cm. Bake in a preheated oven for 40 minutes or until golden and golden brown. Let it cool down. Put the ingredients for the topping over medium heat, stirring until it thickens. Mix the cream, spread on the cake and serve in pieces.
COLLABORATION: Denise Bologna Amantini
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
