Grilled Choclo & Milk Cake with Tangy Fermented Dulce de Leche

Method

How to make it

1. 01

   Preheat a grill pan or outdoor grill to medium-high heat.

2. 02

   Grill corn ears directly on the grill, turning occasionally, until kernels are charred and smoky, about 8-10 minutes; remove from heat and let cool slightly.

3. 03

   Use a sharp knife to carefully cut the kernels off the cobs; reserve 50g of kernels for garnish.

4. 04

   In a blender, combine the grilled kernels with whole milk and 100g sugar; blend until smooth.

5. 05

   Strain the mixture through a fine mesh sieve into a large bowl to remove solids; set aside.

6. 06

   In a separate bowl, whisk egg yolks with vanilla extract until pale and thick.

7. 07

   Gradually whisk the strained corn-milk mixture into the egg yolks.

8. 08

   Sift flour, baking powder, and salt over the liquid mixture; fold gently to combine without overmixing.

9. 09

   In a clean bowl, beat egg whites until soft peaks form, then gradually add remaining 50g sugar and continue beating until stiff peaks form.

10. 10

    Fold the egg whites gently into the batter in three additions, preserving as much air as possible.

11. 11

    Preheat oven to 180°C (350°F). Butter a 22cm (9-inch) round cake pan and line with parchment paper.

12. 12

    Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted near the center comes out clean and the cake is golden on top.

13. 13

    While the cake bakes, combine dulce de leche with plain yogurt in a small bowl; stir well and let rest at room temperature for 20 minutes to ferment slightly, creating a tangy contrast.

14. 14

    Remove cake from oven, let cool in pan 10 minutes, then transfer to a wire rack.

15. 15

    Spread the fermented dulce de leche over the cooled cake and garnish with reserved grilled corn kernels before serving.