Fubah Cake with Beer

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See complete recipe below.

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Fubah Cake with Beer

Site Author's Comment

Cornbread cake recipe with beer: this is a cornbread cake with beer for coffee. This recipe is ideal for anyone looking for a cornmeal cake. This cake is all good. This recipe is made with potato starch (it is a powder that sells in the market near the flour) that leaves the mass lighter. The result is very good. This recipe has difficulty level 4. It means that it is a cornbread cake with easy beer, or even an easy cornmeal cake.Huuumm! See the recipe below.

Ingredients

1 (glass) light beer

1 (cup) butter or margarine

2.5 (cup) refined sugar

3 cups cornmeal

1 (cup) potato starch

1 (pinch) salt

1 teaspoon lemon zest

4 eggs

150 grams raisins

1 (tablespoon) baking powder

Method of preparation

1. Beat butter, egg yolks and sugar

2. Straighten the chopped raisins

3. Add the zest of lemon, salt, beer, potato starch and cornmeal

4. Without the mixer, add the yeast to the

5. Lastly, add snow white

6. Bake in shape with hole in the greased medium

Special Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe. For those forgotten, at least 10 minutes before.

Separate all Ingredientsin the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sieve the cornmeal and sugar before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

Normally, just put the yolks, sugar and butter straight for 7 minutes in an ordinary mixer, it arrives at the desired point when the dough reaches twice its size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: put the yolks and sugar and the spoon (wire spoon) or a wooden spoon in a smaller saucepan.Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar must melt along with the gems. Place this syrup in the mixer (preferably planetary) along with the butter at full speed for 10 to 15 minutes until it is twice the size and whitish.

In both ways, the important thing is to hit enough to incorporate air to the mass.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.