Cockerel Cakes
Composition / ingredients
20
servings:
Cooking method
1. Mash the corn sticks into crumbs, set aside some of them.
2. Pour condensed milk into the corn crumbs, put butter. Mix everything together.
3. Form balls from the resulting mass, put a whole nut inside (almonds or hazelnuts).
4. Roll each ball in the remaining corn crumbs and put it on a nice plate.
5. Make scallops and beaks for cockerels from candied fruits, eyes from raisins, wings from walnuts.
6. Decorate the dish with cakes to your taste - fruits, sweets, remaining candied fruits, nuts and raisins.
Happy New Year's Eve! Sweet tea party!
Caloric content of the products possible in the composition of the dish
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Corn grits without germ, raw fortified - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Almonds nuts - 609 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Candied fruits - 216 kcal/100g
