Torta de choclo.
Pastel de choclo al estilo Peruano
Ingredients
Eight cups of instant shelled corn Andean Traditions
Half a cup of coconut milk Andean Traditions
Half teaspoon ground cinnamon Andean Traditions
A cup of white flour Flor
One teaspoon of Universal baking powder
A quarter cup of Akenton sugar
Four clear
Four buds
Half a cup of unsalted butter
Raisins to taste
JP products in this recipe
Preparation
In a saucepan with enough water, cook the whole Tradiciones Andinas corn until soft, once soft, shell and in a blender or food processor, mix the corn with the Tradiciones Andinas coconut milk until obtaining a creamy consistency.
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In a separate bowl add the Blanca Flor flour with the baking powder and add the previous mixture of corn and coconut milk, stir very well, until everything is perfectly integrated.
In a separate bowl mix the butter with half the sugar and with the egg yolks until obtaining a creamy and smooth consistency.
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In a separate bowl mix the egg whites with the sugar that remains and beat until stiff, when the peaks of the ready egg whites are formed, with smooth and enveloping movements, add the mixture of flour and corn, and finally the butter-sugar-yolk mixture, if you want to include raisins, in this step you must do it.
Once everything is well mixed, add the dough to a baking dish or pan, and bake for an hour at 212 degrees Fahrenheit.
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Once this time has passed, with a wooden stick, click to the bottom and when it comes out clean, remove it from the oven, cool and remove from the mold.
We serve and enjoy this delicious homemade corn cake.
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