4 eggs
1 cup whole milk
2 cups all-purpose flour
2 cups cornstarch
1 cup cornmeal
1 tablespoon active dry yeast
1 packet gelatin in your preferred flavor
Cinnamon or nutmeg to taste for decorating
4 eggs
1 cup whole milk
2 cups all-purpose flour
2 cups cornstarch
1 cup cornmeal
1 tablespoon active dry yeast
1 packet gelatin in your preferred flavor
Cinnamon or nutmeg to taste for decorating
In a blender, beat together the eggs and milk until smooth
Pour into a bowl, add the flour and whisk well
Gradually add the cornstarch, cornmeal, and yeast, mixing from bottom to top
Transfer to a round cake pan, greased and floured, and bake in a medium preheated oven
Cut a circle in the center of the cake while it's still warm, being careful not to puncture the bottom
Remove the core with a spoon, chop coarsely, and set aside
Prepare the gelatin according to the manufacturer's instructions and refrigerate until it reaches the consistency of egg whites
Place the gelatin in the hole of the cake, alternating with the chopped core
Finish with gelatin and refrigerate overnight
Decorate with whipped cream and fresh fruits if desired.
