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Fruity sweetcorn cake
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 271
  • Fat about 14g
  • Carbohydrates about 32g
  • Protein about 5g
This is needed
This is needed for 16 piece
Soak the sweetcorn
  • 4 tangerines, use only the juice (approx. 200 ml)
  • 150 g fine polenta (2 mins.)
Batter
  • 125 g butter, soft
  • 150 g coarse cane sugar
  • 1 pinch salt
  • 3 egg whites
  • 3 egg yolk
  • 3 tangerines, cut into cubes
  • 150 g cream quark
  • 200 g white flour
  • 1.5 tsp baking powder
  • 1 bag dark cake icing (approx. 125 g), melted
  • 30 g salted popcorn
Tools
  • One loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Soak the sweetcorn
Place the sweetcorn in a bowl, pour over the tangerine juice, leave to absorb for approx. 5 mins.
Batter
Whisk the butter, sugar and salt in a bowl. Mix in the egg yolks and continue to stir until the mixture turns paler in colour. Stir the tangerines and the quark into the sweetcorn. Beat the egg whites with the salt until stiff. Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the cake mixture to the prepared cake mould.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the rack on a sheet of baking paper.
Pour the glaze over the cake, scatter over the popcorn, allow to dry.