7 mouthwatering recipes

Picture: Kitchen Information

Picture: Kitchen Information

One of many meals that shouldn’t be missed on the Junino menu is cake! Even those that will not be used to cooking with a easy and straightforward methodology of preparation can take dangers. That is why we could not assist however current an unique listing of juninos cake recipes. And there may be stuffing for each style, see?! Browse the choices, select your favourites, and revel in a mouthwatering cake at your Festa Junina!

7 kinds of June cake for a feast filled with taste

Fluffy cornmeal cake with child’s foot filling

Photo: Kitchen Guide

Picture: Kitchen Information

Picture: Kitchen Information

Tempo: 1h30

Yield: 14 servings

Problem: simple

Contents

  • 5 eggs (whites and yolks separated)
  • 2 cups (tea) sugar
  • 1 cup (tea) milk
  • 1 cup (tea) wheat flour
  • 2/3 cup (tea) oil
  • 1 and 1/2 cups (tea) cornmeal
  • 1 heaping tablespoon of chemical baking powder
  • Oil and wheat flour for lubrication
  • 1 can of condensed milk
  • 1 tablespoon of butter
  • Powdered sugar and cinnamon for sprinkling on prime
  • 1 tablespoon of powdered chocolate
  • 1 cup roasted, shelled and chopped peanuts

preparation mode

Beat the yolks with the sugar in a mixer for five minutes or till doubled in quantity. Add the sifted oil, milk, flour and cornmeal, whisk till easy. Add the yeast and overwhelmed egg whites and blend gently with a spoon. Pour right into a greased and floured 24 cm diameter tray and bake in preheated medium warmth for 40 minutes or till a toothpick comes out clear. Enable to chill and take away from mould.

For the stuffing, deliver the condensed milk, butter, and chocolate in a pan to medium warmth and stir till they separate from the underside of the pan. Take away from warmth, let cool and stir in peanuts.

Lower the cake in half and unfold the cream with a spatula. Sprinkle sugar and cinnamon on the remaining dough earlier than serving.

Corn Cake with Curau

Photo: Kitchen Guide

Picture: Kitchen Information

Picture: Kitchen Information

Tempo: 1h20 (+3h within the fridge)

Yield: 10 servings

Problem: simple

Contents

  • 1 can of drained inexperienced corn
  • 2 cups (tea) milk
  • 4 eggs
  • 2 cups (tea) sugar
  • 1 cup (tea) oil
  • 1 cup (tea) cornmeal
  • 2 and 1/2 cups (tea) wheat flour
  • 1 tablespoon of baking powder
  • Margarine and wheat flour for greasing
  • Cinnamon powder for sprinkling

stuffing and topping

  • 2 cans of drained corn
  • 2 cups (tea) milk
  • 1 cup (tea) sugar
  • 2 spoonful butter

preparation mode

In a blender, beat corn, milk, eggs, sugar, oil, and cornmeal till easy. Switch to a bowl, add wheat flour, baking powder and blend with a spoon. Pour right into a 24 cm diameter tray lined with greased parchment paper and bake in a preheated medium oven for half-hour or till golden. Take it out, let it cool, take away it from the mould and lower it in half lengthwise. Reserve.

For the filling and garnish, whisk the corn and milk collectively in a blender. Pressure via a sieve and pour right into a pan. Add the sugar, butter and cook dinner over medium warmth, stirring, till thickened. Place in a bowl and refrigerate for 1 hour earlier than combining. Take it out, combine with a spoon and divide into two elements. For meeting, place a part of the cake on a plate, make a layer with half of the cake, place the opposite a part of the cake and canopy the remaining cake with the cake. Depart within the fridge for two hours. Take away, sprinkle with cinnamon and serve.

burnt coconut cake

Photo: Kitchen Guide

Picture: Kitchen Information

Picture: Kitchen Information

Tempo: 1h20

Yield: 15 servings

Problem: simple

Contents

  • 4 eggs
  • 2 cups (tea) sugar
  • 1/2 cup (tea) butter
  • 1 cup (tea) milk
  • 1 and 1/2 cups (tea) wheat flour
  • 1 cup (tea) potato starch
  • 1 tablespoon of baking powder
  • Margarine and wheat flour for greasing

Sizzling

  • 100 g grated coconut
  • 1 and 1/2 cups (tea) condensed milk
  • 1 cup (tea) coconut milk

preparation mode

Put the eggs and sugar in a stand mixer and beat on medium pace for 10 minutes or till doubled in quantity.

Add the butter and beat till easy.

Add the milk progressively, alternating with the sifted flour and starch.

Flip off the mixer and blend the yeast with a spoon.

Pour the dough right into a medium greased and floured mould and place within the preheated medium oven for 40 minutes or till a toothpick comes out clear.

Enable to chill and take away from mould.

For the syrup, put the coconut in a big skillet and cook dinner on low warmth, stirring, till it turns barely brown.

Switch to a pan, including the condensed milk and coconut milk.

Carry to low warmth and cook dinner, stirring, for 3 minutes after it begins to boil. Flip it off and pour the syrup over the cake whereas it is nonetheless sizzling.

Enable to chill and serve.

Creamy pamonha cake on straw

Photo: Kitchen Guide

Picture: Kitchen Information

Picture: Kitchen Information

Tempo: 1h30

Yield: 1 unit

Problem: simple

Contents

  • 6 ears of inexperienced corn
  • 1/2 cup (tea) oil
  • 1/2 cup of coconut milk (100ml)
  • 4 eggs
  • 2 cups (tea) sugar
  • 100 g grated coconut
  • 1 tablespoon of baking powder
  • rubbing margarine

preparation mode

Peel the husks of the corn and blend them by separating probably the most lovely straws. Wash the straws in operating water, dry and put aside.

For the cake, beat the corn, oil, coconut milk, eggs and sugar within the mixer till you get a homogeneous cream. Flip off, add the grated coconut, yeast and blend gently with a spoon.

Grease a medium-sized mould with a gap within the center with margarine and switch the straws you may have separated. It is necessary that the straw is positioned the other way up in order that it doesn’t roll and fall into the cake.

Pour the batter onto the straw and place within the preheated medium oven for 1 hour or till golden brown and golden brown.

Take away from oven, let cool, rigorously unmold and serve.

shock paçoca cake

Photo: Kitchen Guide

Picture: Kitchen Information

Picture: Kitchen Information

Tempo: 1h10

Yield: 8 servings

Problem: simple

Contents

  • 4 eggs
  • 2 cups (tea) sugar
  • 1/2 cup (tea) oil
  • 1 cup (tea) water
  • 1/2 cup plain yogurt
  • 1 cup of powdered chocolate
  • 3 cups flour (wheat)
  • 1 tablespoon of baking powder
  • rubbing margarine
  • 12 complete paçocas-mushrooms
  • Shredded pachoca mushrooms to garnish

Roof

  • 1 can of condensed milk
  • 1 cup (tea) crumbled paçoca
  • 2 spoonful butter
  • 1/2 field of bitter cream (100 g)

preparation mode

Beat eggs, sugar, oil, water, yogurt and chocolate in a blender for 3 minutes. Switch to a bowl and mix flour and yeast with a whisk. Prepare on a 24 cm diameter tray lined with greaseproof paper. Scatter all of the paçocas throughout the dough by gently sinking them. Bake within the preheated oven for 35 minutes or till golden and golden. Take away from the recent mould and take away the paper. Prepare dinner the topping on low warmth, stirring, till it boils and thickens barely. Enable to chill and canopy the cake. Garnish with Paçoca and serve.

Corn cake with creamy guava

Photo: Kitchen Guide

Picture: Kitchen Information

Picture: Kitchen Information

Tempo: 1 hour

Yield: 12 servings

Problem: simple

Contents

  • 1 can of drained inexperienced corn
  • 1 cup (tea) milk
  • 1/2 cup (tea) oil
  • 3 eggs
  • 2 cups (tea) sugar
  • 1 cup (tea) wheat flour
  • 1/2 cup (tea) cornmeal
  • 1 tablespoon of baking powder
  • 1 cup cubed guava
  • Margarine and wheat flour for greasing and flouring
  • 5 tablespoons of water
  • 1 cup creamy guava paste

preparation mode

Whisk the corn, milk, oil, egg, sugar, flour and cornmeal within the blender till homogeneous. Gently stir within the yeast with a spoon, then stir within the guava paste till mixed. Pour right into a greased and floured 26cm diameter tin, and bake in a preheated medium oven for 40 minutes or till golden and golden. Enable to chill and take away from mould. Carry water and guava in a pan over low warmth till melted. Drizzle the cake, let it run down the sting, and serve.

popcorn cake

Photo: Kitchen Guide

Picture: Kitchen Information

Picture: Kitchen Information

Tempo: 30 min

Yield: 10 servings

Problem: simple

Contents

  • 1 package deal naturally flavored microwave popcorn
  • 3 cups powdered milk (powder)
  • 1 cup of powdered chocolate powder
  • 4 tablespoons of milk
  • 1/2 can of condensed milk
  • Colourful chocolate chips to style
  • 3 tablespoons of coloured sprinkles

preparation mode

Put together the popcorn in response to the package deal instructions, reserve some for garnishing, and let it cool.

In a bowl, combine powdered milk, chocolate, milk, condensed milk, sprinkles, and popcorn till blended.

Make an enormous gap within the center with cling movie and pour the dough by squeezing it effectively.

Unmould on a plate, take away plastic, sprinkle with sprinkles, garnish with reserved popcorn, and serve.

So, which of those juninos desserts is your favorite? Additionally take a look at the 11 June recipes that may’t be missed in your Arraiá!

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