Creamy corn cake recipe

Pavê is a brilliant versatile sort of dessert, because it permits for numerous mixtures! With the champagne biscuit, the dessert features a crunchy texture and is even tastier! This recipe for Bis pavé with champagne biscuit that we have now right here additionally consists of in its composition a white condensed milk cream, Bis chocolate and semisweet chocolate ganache! Wish to know tips on how to put together this delight? Comply with right here on TudoReceitas all the small print and step-by-step photographs of this excellent frozen dessert with biscuits and check out it quickly! Substances for making Pavé de Bis with champagne biscuits: 150 grams of champagne biscuits 2 packing containers of Bis chocolate (chopped) ½ cup of liquid milk (to moisten the biscuits) white cream: 1 can of condensed milk 400 milliliters of complete milk ½ field of bitter cream 1 teaspoon of vanilla essence four tablespoons of cornstarch (cornstarch) Chocolate Ganache: ½ field of bitter cream 100 grams of

Corn cake reminds us of always delicious memories! For me, the aroma, texture and flavor of the corn cake bring up delicious memories of family gatherings. Who doesn't like a corn cake coming out of the oven, along with freshly brewed coffee? With this in mind, I share here at TudoReceitas this recipe for creamy corn cake with condensed milk and cream, a wet cake, creamy and reminiscent of the light taste of mush. Come follow the step-by-step photos of this super easy and tasty recipe with us! Ingredients for making creamy corn cake with condensed milk and sour cream:  1 can of condensed milk  1 can of green corn (drained)  3 eggs  3 tablespoons of butter  ¾ cup of heavy cream (without whey)  ½ cup of corn flake  ½ cup of wheat flour (70 grams)  1 tablespoon of baking powder  1 tablespoon of grated coconut to sprinkle (optional) How to make creamy corn cake with condensed milk and sour cream: Beat the condensed milk, eggs, cream and butter in a blender for 3 minutes. Tip: It's