Usuba
Corn and Lemon Cream Cake
Tender corn sponge cake with custard lemon cream and coconut shavings. The cake is soaked in coconut milk, which gives it juiciness and a tropical aroma. Perfect for festive tables and home tea parties.
- Total
- 60 min
- Standard serving
- 159 g
Ingredients
Total 11
Instructions
- 1
Step 1
Separate the yolks from the whites of 5 eggs. Whisk the yolks with 100 g of sugar until pale. Whisk the whites with powdered sugar into soft peaks — do not bring to stiff meringue.
- 2
Step 2
Carefully fold the whipped egg whites into the yolk mixture, stirring from bottom to top.
- 3
Step 3
Add 130 g of cornmeal, 75 g of wheat flour, 20 g of baking powder, and 50 g of coconut shavings. Mix gently, maintaining the airiness of the dough.
- 4
Step 4
Bake at 150 °C for 20 minutes. While the sponge cake is baking, prepare the lemon cream.
- 5
Step 5
For the cream, blend 2 eggs, 80 g of cornstarch, the zest of two lemons, 150 g of sugar, and the juice of one lemon with a blender. Do not add water yet.
- 6
Step 6
Boil 2 cups of water. Gradually add the whipped mixture, stirring constantly, until the cream thickens.
- 7
Step 7
Cut the hot biscuit in half. Soak both halves with coconut milk.
- 8
Step 8
Spread the inside with lemon cream, then assemble the cake. Cover with cream on the outside and sprinkle with the remaining coconut flakes.
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