Mexican Sweet Corn Cake with Glorias Sauce
Alejandra Cota
Get ready to fill up your kitchen with the enticing aroma of this Mexican sweet corn cake with Glorias sauce! A delicious mash-up of fluffy Mexican sweet corn cake and Glorias, a classic Mexican candy made with goat milk and pecans, this dessert is set to become a family favorite in no time.
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Ingredients
8
Portions
  • 4 white ears corn, shucked
  • 3/4 cups cow's milk
  • 4 eggs
  • 1 cup butter, melted, 6.3 oz
  • 1 cup condensed milk, 13.5 oz
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon icing sugar
  • 1/2 cups whipping cream, for the Glorias sauce
  • 5 Glorias, for the Glorias sauce
  • some yellow corn kernels, for garnish
Preparation
15 mins
35 mins
Easy
  • In a blender, combine white corn kernels and milk and blend until smooth.
  • In a bowl, whisk eggs, butter, and condensed milk with a whisk. Add blended mixture and dry ingredients and mix until incorporated.
  • Pour previous mixture into a previously greased and floured pan or cast-iron skillet.
  • Set grill at 356 °F. Cook Mexican sweet corn cake over direct heat for 30 minutes or until cooked through. Remove and let cool.
  • For the Glorias sauce: In a skillet over direct heat, heat whipping cream and add Glorias candies one by one, stirring constantly until incorporated. Set aside.
  • Serve Mexican sweet corn cake with Glorias sauce and garnish with yellow corn kernels.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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