Calla Lily Recipes 食譜篇 - 酥皮粟米蛋糕 (PUFF PASTRY SWEET CORN CAKE)

酥皮粟米蛋糕 (PUFF PASTRY SWEET CORN CAKE)

Composition :
1 pc (375g) frozen puff pastry
Sponge :
2 eggs
40g caster sugar
50g plain flour
30g melted butter
Sweet corn cream :
1 canned sweet corn (cream type)
2 teaspoons gelatine powder
200g fresh cream (whipped)
¼ teaspoon sweet corn essence

1. Defrost puff pastry, roll on the floured surface until thin.  Prick with fork.  Bake in preheated oven at 200°C for 30 minutes or until golden brown.  When cool, crush coarsely.

2. To make sponge, beat eggs and sugar until light and fluffy.  Fold in sifted flour, add in melted butter until blended.

3. Spread batter into lined 25x35cm (10x14 inches) baking tray.  Bake in oven at 200°C for 10 minutes or until cooked.  Leave to cool.

4. To make corn cream, blend the corn until form puree, through sieve.  Add in gelatine powder, stir cover simmering water until gelatine powder is melted.  Remove.

5. Fold in whipped cream.

6. Cut the cake to fit mould.  Pour corn cream into mould.  Refrigerate until set.

7. Remove cake, coat sides and top with puff pastry crush.  Decorate with fruits or as desired.