If you are looking for an irresistible dessert that combines the traditional flavor of the corn cake with the creaminess of good guava syrup and the special touch of a crispy crumb, this recipe is for you!
Chef Catarina teaches how to prepare an easy and tasty corn cake, with an extra touch of the guava Smudge syrup. And he still suggests serving with cream ice cream and sweet crumbs.
Ideal for June parties, family lunches (the Mother’s Day It’s coming-how about surprising it?) Or any moment you want to impress with a different, easy and delicious dessert.
Check out the full step by step and tips to make your cake even more special!
Corn cake with guava syrup, cream ice cream and neston farofa
Ingredients
Corn cake (optional cinnamon touch)
- 1 can of drained green corn (or 1 cup cooked corn)
- 1/2 cup of milk
- 1/4 cup of oil
- 1 egg
- 1/2 cup of sugar
- 1/2 cup of cornmeal
- 1/4 cup of wheat flour
- 1 teaspoon of yeast powder
- 1/2 teaspoon of cinnamon powder (optional)
- Pitty of salt
- 150g guava (preferably Smudge)
- 3 to 4 tablespoons of water
- 1/2 cup of Neston
- 1 tablespoon of butter
- 1 tablespoon of brown sugar or crystal
- Pitty of salt
Mode of preparation
About chef Rubens Salfer “Catarina”
Born in Joinville, Santa Catarina, Rubens Salfer has been a cook for almost 20 years. Known as Catarina, he began his career in professional kitchens in Balneário Camboriú, while completing the Faculty of Gastronomy.
Moved by the desire to deepen his knowledge in European gastronomy, he worked at the Vila Vita Parc resort in Portugal. Then he went to France, where he joined the Restaurant Michelin Restaurant team of the renowned chef Michel Guérard in Les Prés d’Eugenie. After three seasons on French soil, he moved to Spain and worked on the prestigious Arzak. It was there that he has learned a lesson that carries to this day: to be creative in the kitchen, we must “look at the world with a child’s eyes.”
In 2014, he returned to Brazil and resumed from scratch at Dom, a Duas Stars Michelin restaurant commanded by Alex Atala. Over ten years, he built a solid trajectory within the group, reaching the position of executive chef.
Catarina currently follows a solo career. Acts as a teacher, speaker in different regions of Brazil and the world, as well as gastronomic consulting.
SP launches coffee routes in the interior to boost rural tourism
The Post Recipe: Corn cake with guava syrup and sweet farofa from chef Catarina Appeared First on CNN Brazil V&G.
Source: CNN Brasil
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