Fruity sweetcorn cake

Fruity sweetcorn cake

Total: 1 hr 30 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 271 kcal
, Fat: 14 g
, Carbohydrate: 32 g
, Protein: 5 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soak the sweetcorn

150 g fine polenta (2 mins.)
4 tangerines, the whole juice

Batter

125 g butter, soft
150 g coarse cane sugar
1 pinch salt
3 egg yolks
3 tangerines, cut into cubes
150 g cream quark
3 egg whites
1 pinch salt
200 g white flour
1 ½ tsp baking powder

To bake

1 bag dark cake icing (approx. 125 g, melted
30 g salted popcorn
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Utensils

1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Soak the sweetcorn

Place the sweetcorn in a bowl, pour over the tangerine juice, leave to absorb for approx. 5 mins.

Batter

Whisk the butter, sugar and salt in a bowl. Mix in the egg yolks and continue to stir until the mixture turns paler in colour. Stir the tangerines and the quark into the sweetcorn. Beat the egg whites with the salt until stiff. Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the cake mixture to the prepared cake mould.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the rack on a sheet of baking paper.

Pour the glaze over the cake, scatter over the popcorn, allow to dry.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 2 days.

How-tos

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