Corn Stick Cake with Toffee
A flourless cake — and, of course, no baking! Corn stick cake with toffee is a great way to make something tasty, and very quickly at that. Yes, literally 30–40 minutes and it's done. The cake needs a couple of hours to set, but that hardly counts. You can use that time to get something else done and keep yourself busy, so you don't eat the treat too soon. Schoolkids can make this cake on their own. And with a grown-up's help, even younger kids can pitch in.
Venera
Recipe author
Corn Stick Cake with Toffee
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
3 g
Fats 25 %
23 g
Carbohydrates 72 %
67 g
480 kcal
GI:
0
/
0
/
100
- Nostalgia for childhood comes to everyone. And in moments like that, you want something from back then, from your distant childhood — like Grandma's cabbage hand pies and Mom's Napoleon cake. One of those nostalgic recipes is corn stick cake. Its whole charm is that you can make the treat in mere minutes — and eat it in just as few. You can get the kids involved in making it. They love puttering around in the kitchen, and at moments like that they feel like indispensable helpers. Combining the useful with the pleasant, we spend time with the kids and make a treat for teatime at the same time. 1. So, unwrap the toffees. This fun little job can be handed off to your helpers. 2. Put the toffees in a bowl. You'll be adding the corn sticks to this same bowl later, so keep the size in mind. 3. Pour water into a larger pot and set it over the heat. When the water boils, set the bowl with the toffees and butter on top of the pot. The bottom of the bowl shouldn't touch the water. 4. Melt the ingredients until smooth, stirring regularly along the way so the mixture doesn't scorch. 5. Once the butter and toffees have turned into a smooth cream, add the corn sticks to the bowl — yes, right there over the double boiler. Add half the batch at once and stir gently. 6. Then add the remaining sticks in batches, stirring thoroughly each time. 7. Now transfer the mixture into a springform pan. Press it down gently. Put the cake in the fridge for about 2 hours. After that, unmold the treat. You can decorate the cake with powdered sugar or grated chocolate, as you like.
- And that's it — time to enjoy! Help yourself!
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmer's butter - 661 kcal/100g
- Salted farmer's butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Toffee - 395 kcal/100g
- Corn sticks - 467 kcal/100g
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