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Cake with Milk Cream

Irresistible Cornmeal Cake with Milk Cream: A Delightful Dessert Recipe

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Indulge in the sweet and comforting flavors of our Cornmeal Cake with Milk Cream! This delightful dessert is a perfect balance of rich cornmeal cake paired with creamy milk frosting. Whether you’re hosting a special occasion or simply craving a sweet treat, this recipe is sure to impress. Join us as we guide you through the steps to create this irresistible dessert and elevate your baking game!

Ingredients:

For the Cornmeal Cake:

  • 100 ml of oil
  • 2 cups cornmeal
  • 3 eggs
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • 1 cup of sugar
  • 1 cup desiccated coconut
  • 1/2 cup complete milk

For the Milk Cream Frosting:

  • 1 can of cream

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
  2. Prepare the Cornmeal Cake Batter:
    • In a mixing bowl, combine the oil, eggs, sugar, and complete milk. Mix well until smooth and creamy.
    • Gradually add the cornmeal, baking powder, salt, and desiccated coconut to the mixture. Stir until well combined and no lumps remain.
  3. Bake the Cake:
    • Pour the cake batter into the prepared cake pan and spread it evenly.
    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Make the Milk Cream Frosting:
    • In a separate bowl, whip the cream until it reaches stiff peaks.
  5. Assemble the Cake:
    • Once the cake has cooled completely, spread the whipped cream over the top of the cake.
    • Optionally, sprinkle desiccated coconut over the frosting for decoration.
  6. Slice and Serve:
    • Slice the cake into squares or wedges and serve. Enjoy the delightful combination of the moist cornmeal cake and creamy milk frosting!

Cook Notes and Variations:

  • Add Citrus Zest: For a burst of citrus flavor, add the zest of a lemon or orange to the cake batter before baking.
  • Nutty Variation: Incorporate chopped nuts such as pecans or almonds into the cake batter for added texture and flavor.
  • Gluten-Free Option: Substitute gluten-free flour for the cornmeal to make this cake suitable for those with gluten sensitivities.

Keto and Low-Carb Version:

For a keto-friendly version of this dessert, you can substitute almond flour for the cornmeal and use a low-carb sweetener such as erythritol instead of sugar. Additionally, use heavy cream whipped with a keto-friendly sweetener for the frosting.

Serving Suggestions and Presentation Tips:

  • Garnish with Fresh Fruit: Enhance the presentation of your Cornmeal Cake with Milk Cream by garnishing each slice with fresh fruit such as strawberries, raspberries, or blueberries. The vibrant colors will add a pop of freshness and make your dessert visually appealing.
  • Drizzle with Honey or Caramel Sauce: For an extra touch of sweetness, drizzle honey or caramel sauce over each slice of cake just before serving. The sticky sweetness will complement the creamy frosting and add another layer of flavor.
  • Serve with a Scoop of Ice Cream: Take your dessert to the next level by serving each slice of Cornmeal Cake with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream creates a delightful sensory experience that’s sure to please.
  • Decorate with Edible Flowers: Elevate the elegance of your dessert presentation by adorning the cake with edible flowers such as pansies or nasturtiums. Not only do they add a decorative touch, but they also provide a subtle floral flavor that complements the sweetness of the cake.

FAQs (Frequently Asked Questions):

Q: Can I use coconut milk instead of regular milk in the cake batter? A: Yes, you can use coconut milk as a dairy-free alternative for added coconut flavor in the cake.

Q: How should I store the cake with milk cream frosting? A: Store the cake in the refrigerator in an airtight container to keep the milk cream frosting fresh. It’s best consumed within a few days.

Q: Can I make this cake ahead of time for a special occasion? A: Yes, you can bake the cake in advance and store it in the refrigerator. Add the milk cream frosting just before serving for the best results.

In conclusion, our Cornmeal Cake with Milk Cream is a versatile and delightful dessert that’s perfect for any occasion. Whether you’re celebrating a special milestone or simply craving a sweet indulgence, this cake is sure to satisfy your sweet tooth and leave a lasting impression on your taste buds. With its simple yet flavorful ingredients and easy preparation, it’s a dessert that anyone can enjoy. So why not treat yourself and your loved ones to a slice of homemade goodness today?

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