Crunchy Corn Cake

Name: Crunchy Corn Cake
Yield: 12
Ingredients: Dough; 3 cups of wheat flour; 1 tablespoon of yeast; 1 egg; 1 cup of grated cheese; 100g of butter; 1 cup of chopped nuts; Filling; 1 can of condensed milk; 2 tablespoons of cornstarch dissolved in 2 cups of milk; 2 eggs; 2 tablespoons of butter; 1 can of heavy cream

1
Dough
2
3 cups of wheat flour
3
1 tablespoon of yeast
4
1 egg
5
1 cup of grated cheese
6
100g of butter
7
1 cup of chopped nuts
8
Filling
9
1 can of condensed milk
10
2 tablespoons of cornstarch dissolved in 2 cups of milk
11
2 eggs
12
2 tablespoons of butter
13
1 can of heavy cream

Ingredients

1
Dough
2
3 cups of wheat flour
3
1 tablespoon of yeast
4
1 egg
5
1 cup of grated cheese
6
100g of butter
7
1 cup of chopped nuts
8
Filling
9
1 can of condensed milk
10
2 tablespoons of cornstarch dissolved in 2 cups of milk
11
2 eggs
12
2 tablespoons of butter
13
1 can of heavy cream

Directions

1
Filling
2
In a saucepan, combine the condensed milk, cornstarch mixture, eggs, and butter
3
Heat over low heat, stirring constantly until thickened
4
Remove from heat and mix in the heavy cream
5
Let cool
6
Dough
7
In a bowl, combine the flour, yeast, egg, grated cheese, and butter
8
Mix well to form a crumbly mixture
9
Reserve 1/4 of the dough and use the rest to line the bottom and sides of a 24cm diameter cake pan with removable bottom
10
Mix the reserved dough with chopped nuts
11
Place the filling over the dough and top with the nutty dough
12
Bake in a preheated oven at 220°C until golden brown
13
Let cool and refrigerate.