The corn cake is one of the most appreciated breads of Mexican cuisine and elaborating it is really simple. On the other hand, if you have gluten intolerance you should know that this delicious sponge cake is suitable for celiacs, because it is made with cornstarch and not wheat flour. Take note of the ingredients and surprise all your guests with this corn cake.
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make homemade elot cake: |
| 8 Corn mazorc units 1 can of condensed milk ½ tin of carnation milk (evaporated) 5 eggs of eggs 85 grams of butter 1 cup of cornfield (125 grams) 1 cup of sugar (200 grams) 1 cup of milk cream (200 milliliters) 1½ tablespoons baking powder dessert |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make homemade elot cake:
1. Disconnect corn and crush all grains with the blender or blender along with condensed milk, carnation milk and sugar.
2. In a separate container, separate the yolks from egg whites and beat the snow-stressed. As for the yolks, throw them out with a little sugar and, little by little, add the exploited corn above and while moving.
3. When it is well integrated, it incorporates the previously sifted cornstarch together with the baking and intact it. To continue with the mass of the corn cake, add the cream and continue beating. Once mixed, melt the butter and add it.
4. Finally, add the whites and incorpore them with a wooden or spatula spoon making surround movements. Now that you have the preparation of the corn cake ready, wander it in a mold suitable for oven previously floured and greased.
5. Bake the corn cake for 30 minutes at 180ºC. When ready, pill it with a stick to check that it comes out clean and remove it from the oven. This cake usually serves hot and accompanied by vanilla ice cream.
