Pastel De Elote Dulce Food

PAN DE ELOTE

Steps:

• Preheat the oven to 350°F (180°C). Butter and flour a square baking pan about 8 or 9-inch (21cm).
• Sift the rice flour, baking powder, baking soda, and cinnamon powder together. Set aside.
• In a blender or food processor add corn, vanilla extract and milk. Process for 1 or 2 minutes at high and then set aside.
• In a mixer bowl add butter and sugar. Beat for 5 minutes at high or until you'll have a fluffy and pale cream.
• Add one yolk and mix until combined, then add the other 2 yolks one at time and mixing between additions.
• Pour in the oil and mix to combine.
• Add to the bowl the flour mixture and mix.
• Add the corn mixture and combine everything with a spatula.
• Place egg whites and salt on a clean medium bowl, beat with your electric mixer at high until sift peaks form.
• Add egg whites to the bowl with batter and gently fold in to combine everything. Make slow movements from down to up, so the eggs whites won't deflate.
• Place the batter on the baking pan you prepared before and use a spatula to level on top.
• Bake from 50 to 60 minutes or until a tooth pick inserted in the middle comes out clean and the cake is browned on top.
• Remove pan de elote from the oven and allow to rest for 5 minutes on the countertop, then carefully remove it from the baking dish and place it on a cooling rack.

PASTEL DE ELOTE DULCE

Steps:

• Calienta el horno a 325ºF.
• Licúa los primeros 4 ingredientes, en tandas si fuera necesario, hasta que queden homogéneos. Vierte esto en un tazón grande. Agrega la harina y el polvo para hornear; revuélvelos con un batidor de varillas hasta mezclarlos bien.
• Vierte esta mezcla en un molde de 13x9 pulgs. rociado con aceite en aerosol.
• Hornea el pastel durante 1 hora 5 min. o hasta que al insertar un palillo en el centro, éste salga limpio. Déjalo enfriar completamente.

PASTEL DE ELOTE (MEXICAN CORN CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
• Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
• Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
• Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
• Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

PASTEL DE ELOTE (CORN PIE)

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar.
• Add eggs 1 at a time.
• Add chiles, corn and cheese, mix well.
• Sift flour, corn meal, baking powder, and salt together.
• Add to corn mixture blending well.
• Pour into greased and floured 8x12 baking dish.
• Put dish in oven and reduce heat to 300 degrees.
• Bake for 1 hour.

PASTEL DE TRES LECHES (THREE MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10x15-inch baking dish.
• Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
• Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
• Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.