The Colombian Mantecada is a traditional dessert of Colombias gastronomy. This cake differs from others by the use of yellow cornmeal and white or brandy rum. Recipegratis, once again, takes you traveling through the world of stoves. This time, tasting the manifest Caribbean flavors in this magnificent version of the classic Colombian sponge cake: chocolate mantercade. A unique flavor! Chocolate mantercade offers the aromatic flavor of cocoa, combined with corn and rum. An unmissable taste experience!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make chocolate mantercade: |
| 250 grams of yellow cornmeal (it can be used polenta, Italian flour) 50 grams of wheat flour 200 grams of sugar (1 cup) 200 grams of meter mel Mililiters of anise or rum (white or black) 3 tablespoons of cocoa powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chocolate mantercade:
1. Deposit within a container the dry ingredients: yellow cornmeal, wheat flour, baking powder and cocoa (if it is powdered). Mix very well. In this case I added the cocoa at the end because I had the doubt whether to prepare the mass of the easy homemade manter with bar chocolate or with cocoa powder.
2. Preheat the oven at 180 ºC temperature. It also prepares a greased and floured mold. Booking.
3. In a container mix the butter with the sugar until it is very creamy.
4. Add the eggs one by one and beat without stopping.
5. Add the liquor and integrate completely. Continue beating.
Trick: Remove constantly.
6. Incorporates the flours little by little to the mixture, while sifting. Remove until you get a homogeneous mass for homemade chocolate manter.
Trick: The flours should be added little apoco, thus the lumps are avoided. The sieve fulfills the same function.
7. Finally, add the cocoa powder or chocolate on a tablet and beat until it is completely incorporated into the preparation.
8. See the mixture into the reserved mold and introduce to the oven at 180 degrees of temperature for 30 minutes. Remove from the oven, let cool (on a rack if possible). Once the chocolate mantecada is at room temperature you can serve it.
Trick: Remember that each domestic oven has its own times when cooking, so it monitors preparation, and you will know that it is ready by the smell and gold color on the surface.
9. Chocolate Mantecada is a magnificent version of the Colombian typical butter. A spongy dessert that you can combine with the jam of your preference, with English or orange cream, fresh fruits, etc … among others. For decoration I chose Glass and Fresh Forest Red Fruits. Irresistible to the palate!
