Yogurt cake and Creamy corn pie Recipe

Yogurt cake, blueberries and lemon cheesecake flavored cake!

Ingredients for 12 people (2 23cm diameter pans):

Cake:

2 cups of wheat flour

2 cups of sugar

4 eggs

1 cup of oil

170g plain yogurt (1 jar)

1 tablespoon of vanilla extract or paste

1 tablespoon of baking powder Royal

375g blueberries (125g are for decoration and 250g for cakes)

1 can of soda guarana

Roof:

600g cream cheese

3/4 cup icing sugar

2 tablespoons lemon

Finishing:

1 lemon

rosemary branches

shine gel (optional)

Procedures to prepare it:

Preheat the oven to 180C. Grease and flour the two forms. Cover the sides with parchment paper. Reserve. Beat the oil, eggs, yogurt and vanilla in a blender. In a bowl, sift the dried ones: sugar, flour and yeast. Put the blender mixture in the bowl with the dry ones and mix with a spoon. Divide the dough by placing half in each shape. Sprinkle each shape (already with the dough) of blueberries. Bake for 25 to 30 minutes. Remove and wait for it to cool.

Mix the cream cheese with the icing sugar and the lemon just until smooth. When the cake is cold, remove the baking paper around it, cut the lid of each cake with a bread knife and assemble: place the first cake and wet with 4 tablespoons of guarana. Cover this half with a generous layer of the filling. Place the other cake on top of the filling and cover the top and sides with the filling using a spatula. Garnish the cake with 3 half moons of lemon, blueberries and rosemary branches. I brushed the blueberries with glitter gel to look really shiny. Keep in the refrigerator.

Creamy corn pie with the heart of palm and bacon, quick and easy pie for a tasty day to day! Recipe inspired by my sister

Ingredients for a 20cm diameter removable ring shape (5 people):

Pasta:

1 cup plus 2 tablespoons of yellow corn flour

Xícara 1 cup plus 2 tablespoons of flour

90g butter in ointment (very soft but not melted)

1 whole egg, 1 egg yolk

pinch of salt

Stuffing - hit the blender:

1 can of corn with can liquid, 1/2 onion

3 tablespoons cornstarch

1 cup of fresh cream (or milk)

1 whole egg

pinch of salt

Stuffing - to add to the pan:

1/2 cup 85g diced bacon

1 cup fresh cubed pupunha palm heart

1 can of corn (do not beat)

1 jar of curd

chopped parsley

Finishing:

4 slices of mozzarella cut into squares or grated

Procedures to prepare it:

Mix the flours, add salt, butter and stir. Add the eggs, stir. Line the mold by squeezing the dough with your fingers on the bottom and side of the mold so that a thin dough is left covering the mold. Reserve. Place the diced bacon in a hot pan, stirring until golden. Remove and place on paper towels. Remove excess fat from the pan and add the heart of palm. Stir, add salt and 2 tablespoons of water. Lower the heat and stir until the water is dry (3 minutes). Reserve.

Beat the first filling ingredients in a blender. Flip over the same pan you were using. Turn on the heat, add the can of corn (reserved without knocking) and stir until it thickens and loosens from the bottom of the pan. At this time, lower the heat and add the curd, half the fried bacon, the sautéed hearts of palm and a tablespoon of chopped parsley. Set the salt. Allow the filling to warm. Place the filling on top of the dough and sprinkle with reserved bacon, parsley and mozzarella on top. Place in a preheated oven at 180C and leave for 30 min or until the cheese is golden and the dough is baked. After removing the ready pie from the oven, wait 10 minutes before serving to set the filling.