Corn sticks cake (with condensed milk, toffee): recipes

Corn sticks cake - basic cooking principles

To make a simple corn sticks cake, you will need condensed milk, butter and corn sticks. Condensed milk can be used either regular or boiled. The butter is first removed from the refrigerator so that it becomes soft. Then it is combined with condensed milk and whipped with a mixer until a smooth, fluffy mass is obtained. Then put corn sticks into the cream and mix. Place the mass on a plate in the form of a slide and place it in the refrigerator for three hours.

It is better to choose corn sticks without flavors and dyes. The cream can be prepared not only with condensed milk, but also with sour cream.

Corn sticks cake with condensed milk

A very tasty dessert is made with toffee. To do this, melt the candies, combine with soft butter and beat.

If you add cocoa to dessert, you get a chocolate-flavored cake.

You can add nuts, marmalade, raisins or fruits to the cake base.

Variant of cake with condensed milk

Kitchen equipment: prepare several bowls with a capacity of 600-800 ml, a saucepan with a capacity of 500-900 ml, a whisk, plastic wrap, tablespoons and tea spoons, a knife and a cake mold (you can take a regular bowl), a wide dish. You can also use a blender to make blending easier.

You will need

Condensed milk	300 g
Butter	200 g
Corn sticks	200 g
Honey	25 g
Powdered sugar	1 tsp.
Cocoa	50 g

Alternatively, a cake made from corn sticks can also be prepared with boiled condensed milk, since the product has no requirements for ingredients in terms of fat content and thickness. However, regular condensed milk will make your treat more tender.

Cooking sequence

Butter cut into pieces, place in a deep bowl.
Add cocoa and mix.
Pour condensed milk into the pan, add honey and stir the mixture with a whisk.
Add the oil mixture to the condensed milk and beat with a blender at low speed.
Set the stove to low heat and heat the mixture in the pan.
As soon as the butter has melted , remove the pan from the stove.
Beat well again.
Separately, sprinkle the cake pan with powdered sugar.
We cut corn sticks on circles and pour it into the mold.
The sticks do not have to be cut, you can leave them as is - this will make the cake more fragile, but its texture will attract the admiring attention of even sophisticated gourmets.
Fill them with cream and carefully level them with a knife.
Cut off a little plastic film and tightly wrap the cake along with the mold.
Place in the refrigerator to harden and soak.
After 30-40 minutes, take out the mold and carefully remove the film.
Prepare a wide dish (plate).
Turn the pan upside down directly onto a plate.
By tapping the mold, we release the cake from it so that it remains on the plate.

If you have trouble removing the pan, submerge it in warm water for 2 minutes, being careful not to let any water get on the cake.

Ready!
If your corn stick cake is made with condensed milk, you can immediately put it on the table, but if you use a different filling, put it back in the refrigerator for final soaking. Before serving, decorate the cake with berries or chocolate chips. My mother-in-law usually sprinkles the cake with candied fruits and places fruit around the cake, and the look is simply irresistible.

However, that’s not all, I didn’t tell you about an even easier way to prepare this simple and tasty treat. The next recipe will require you even less time and effort, because it is implemented in just a few hand movements.

Recipe 1. Corn sticks cake with condensed milk

Ingredients

half a can of condensed boiled milk;
half a pack of butter;
corn sticks – 120 g.

Cooking method

Butter can be replaced with a good quality soft sandwich spread.
Place the butter in a bowl, add condensed milk to it and beat with a mixer until a smooth, homogeneous mass is obtained.
Place sticks into the cream in small portions and mix.
We try to do this so that the corn sticks do not crumble too much. To make mixing convenient, take a fairly large container.
Cover the mold with cling film and place the corn mixture in it.
Cover the top with film and place in the freezer for two hours.
Remove from the mold, remove the film and place on a plate.
Decorate the top with coconut or powdered sugar.

Pancakes made from corn sticks. Corn pancakes...

I love corn. In any form. Boiled, canned, fried... And even in the form of flour... I like corn buns, corn sticks, corn chips, corn, whatever... And it was this love of corn that made me listen to the words of one of the characters in the series (which I was watching at that moment) about corn pancakes that are mixed with beer somewhere! And, of course, this did not leave me indifferent. I didn’t dare to immediately start making pancakes with beer, so I thought it best to experiment with regular milk. However. The pancakes made with milk were not very tasty. And to be honest, they are completely tasteless. And I somehow lost interest and abandoned my attempts to cook corn pancakes... However, the “seed of an idea” fell on fertile soil and I continued to think about how I could combine beer and pancakes. Let me make a reservation right away: I haven’t combined beer and cornmeal yet. But! I found a recipe, and have already tried it several times, that turns out pancakes simply amazing! Here it is: 1. Sift 1 tbsp. flour, add a pinch of salt and 1 tbsp. spoon of sugar. 2. Pour 1 tbsp into the flour. kefir, mix and set aside. 4. In a separate bowl, break 2 eggs and beat with a whisk or mixer. 5. While all this is being done, warm up 1 tbsp. milk until hot (almost boiling) 6. Add the milk into the eggs in a thin stream, stirring thoroughly. 7. Pour 0.5 teaspoon of soda into the corn-kefir mixture. 8. Pour in the egg-milk mixture and get a regular pancake-like consistency of batter. 10. Add vegetable oil to the dough and stir... 11. Fry pancakes as usual. Before frying the pancake, I coat the frying pan with a brush dipped in sunflower oil.

Recipe 2. Corn sticks cake with toffee

Ingredients

a pack of butter fat;
toffee – 400 g;
300 g corn sticks.

Cooking method

Melt the butter until liquid over low heat or a water bath.
Remove the toffees from the wrapper and add to the butter.
Heat over low heat, continuously stirring the contents so that the mass does not burn.
As soon as the mixture reaches a homogeneous consistency and the toffee has completely melted, add the corn sticks and gently stir with a shovel.
Line the pan with a plastic bag and place the corn stick mixture in it. Place the dessert in the refrigerator for several hours.
Remove the cake from the mold, transfer to a plate and remove the bag. Decorate the cake as you wish and serve with tea or cocoa.

Video recipe for making a cake

Corn sticks cake - watch the secrets of successful preparation in the video below: [su_youtube url=» Perhaps you liked the recipe and want to stick to these types of cakes for now? I highly recommend the Count's Ruins cake with meringue, as it is one of the most unusual and original cakes I have ever tried to make. Don't worry that you may not have enough culinary experience - these recipes are accessible even to beginners in the field of cake art, since they are written in normal human language.
Finally, I would like to thank the dear public for their attention to the recipe and ask you to write comments and reviews about the recipe that was presented to you above. All sorts of ideas about cake design and additions to the recipe are also welcome - let's make the perfect treat together. Bon appetit!

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Recipe 3. Corn sticks cake with condensed milk, nuts and cocoa

Ingredients

70 g lightly salted butter;
a can of condensed boiled milk;
cocoa powder;
walnuts – 120 g;
powdered sugar.

Cooking method

Free walnuts from shells and partitions. Grind the kernels using a grater or blender.
Cut each corn stick in half.
Melt the butter in a water bath. Add boiled condensed milk to it and beat with a mixer until smooth. Mix corn sticks with chopped nuts and fill with cream. Stir gently to avoid crushing the sticks.
Place the resulting mass in a mold lined with cling film. Keep in the refrigerator for several hours. Then transfer the cake to a plate and sprinkle with a mixture of powder and cocoa.

Cake made from corn sticks and jam. Corn sticks cake recipe

Option 1. Corn sticks cake - classic recipe

Corn sticks cake is a wonderful delicacy that you can treat and delight your household or unexpected guests in a hurry. In appearance, it is very similar to the well-known Anthill cake, only the taste is softer, melting in the mouth. In the classic version, the crumbly base is poured with a cream based on honey, butter and condensed milk. It turns out crispy, tender, sweet and aromatic.

Ingredients :

whole condensed milk – 365 g;
butter – 260 g;
420 g corn sticks;
honey – 45 g;
powdered sugar – 25 g;
cocoa powder – 60 g.

Step-by-step recipe for corn sticks cake

Step 1:

Cut the soft butter into small cubes and combine it with cocoa powder.

Step 2:

In a metal container, whisk condensed milk with honey, add oil and beat everything with a submersible blender at low power.

Step 3:

Place the container with all the contents on a low flame and heat until the butter melts.

Step 4:

After removing from the heat, whisk the mass thoroughly using a whisk.

Step 5:

Sprinkle a special baking dish with powdered sugar and lay out corn sticks, previously cut into halves.

Step 6:

Pour the cream over the sticks, smoothing them out well, wrap the mold in cling film and place in the refrigerator for 45 minutes.

Step 7:

After removing the cake from the refrigerator, carefully turn it over onto a flat dish, lightly hitting the bottom of the pan so that the product does not stick.

Step 8:

Serve immediately with tea.

Instead of cutting the corn sticks into halves, you can place them whole, so the structure of the cake will be more dense. If removing the cake from the mold is difficult, immerse the bottom of the mold in a cup of hot water. Decorate the surface of the dessert as you wish, for example, pour glaze or sprinkle with a variety of sprinkles.

Recipe 4. Corn sticks cake with honey

Ingredients

Base 50 g walnuts;
a quarter stick of butter;
chocolate bar;
600 g corn sticks without dye.

Cream

100 g candied fruits;

vanillin;

a glass of powdered sugar;

six egg whites;

a glass of nuts;

a glass of honey.

Sauce

six tbsp. honey;

six egg yolks;

glass of red wine.

Cooking method

Combine the egg whites with powdered sugar and beat with a mixer into a thick, thick foam.
Finely chop the nuts and candied fruits and mix them with honey. Carefully fold the whipped cream into the mixture, add vanilla and stir. Do this carefully so that the whipped whites do not settle.
Place the yolks in a separate saucepan and beat them until white. Add honey and wine in a thin stream, stirring continuously.
Place the saucepan in a water bath and whisk until foam forms.
Pour some egg white cream onto the dish. Sprinkle it with chopped nuts.
Place corn sticks in one row and pour cream on top.
Continue layering the cake, alternating sticks with cream. Place the formed cake in the refrigerator for an hour.
Take out the dessert, pour wine sauce over it, decorate with chocolate chips and nuts.

Recipe 5. Corn sticks cake with condensed milk and marmalade

Ingredients

butter ? packs;
peeled walnuts – 50 g;
boiled condensed milk - a jar;
200 g fruit marmalade;
sweet corn sticks – 175 g.

Cooking method

Pour the corn sticks into a wide, deep bowl.
Cut the marmalade into small cubes. Add to the sticks and mix.
Melt the butter, add boiled condensed milk and beat until smooth.
Pour the resulting cream over the mixture of corn sticks and marmalade and mix well.
Cover the mold with film and place the resulting mixture into it. Sprinkle the surface with chopped nuts and place in the refrigerator overnight.

"Anthill" with toffee

Anthill cake made from corn sticks and toffee is easy to prepare using a simple set of ingredients:

butter (butter or cooking fat) – 200 g;
candies (taffy) – 450 g;
corn sticks – 350 g.

Cooking time – 110 minutes.

Calorie content per 100 g of cake – 68 kcal.

Preparation steps:

Oil or cooking oil used in baking should be heated. To speed things up, it is recommended to use a water bath.
Unwrap the toffees, chop a little, add to the melted butter;
Place the resulting composition on low heat and melt the toffee. In order to avoid burning, you will need to constantly stir the mixture.
After the composition is completely homogeneous, without pieces of candy, corn sticks should be added to it, without crushing;
In the form for preparing the “Anthill” you need to put cling film, then lay out the mass and cover it with another piece of film on top;
Place the container in the refrigerator until completely hardened (from 40 minutes to 2 hours - depending on the volume of the future cake).

Before serving, the film must be removed, and the resulting sweetness must be decorated with cocoa or coconut shavings, as well as seedless dried fruits.

Recipe 6. Corn sticks cake with cookies and fruit

Ingredients

200 g of any cookies;
two kiwis;
100 g meringue;
two bananas;
two oranges;
100 g corn sticks;
four tbsp. any jam;
100 g butter;
100 g dark chocolate.

Cooking method

Grind the meringue, cookies and corn sticks into fine crumbs. Add nuts to the mixture and stir.
Break the chocolate bar into pieces, put it in a bowl and melt it in a water bath.
Remove the zest from one orange using a grater. Cut in half and squeeze out the juice. Add zest and juice to melted chocolate. Add soft butter here and mix.
Combine the crumbs with the chocolate mass. Mix and place in the mold. Flatten it into an even layer and place it in the refrigerator for two hours.
Grease the frozen cake with jam. We peel oranges, bananas and kiwis. Cut into thin slices. To prevent the bananas from darkening, sprinkle with lemon juice. Arrange the fruit beautifully on the crust. If you wish, you can fill them with dissolved gelatin.

Dessert made from corn sticks and butterscotch recipe. Corn sticks with toffee – a recipe from childhood

Hello everyone! Do you remember, once in childhood, my mother prepared an unusual, but very simple dessert - a delicious sweet sausage made from corn sticks? Well, let’s prepare corn sticks with toffee for our children and at the same time remember our favorite taste from childhood.

Corn sticks with toffee

I’ll admit right away that it’s been a long time since I last prepared this sweet dessert. Therefore, I will describe all the nuances that may emerge during preparation and that I encountered.

Some recipes strongly recommend using thick-walled dishes to prepare sweet sausage - nonsense, I took an ordinary iron bowl and cooked it in it.

They say that you need to melt it in a water bath. I tried it, but after half an hour, when the process did not budge, I moved the bowl to open, but not high heat, and changes immediately appeared - the toffee began to melt. It's possible to do it faster.

Perhaps you can melt the candies in a water bath, but then you need to buy them correctly. Personally, I bought these semi-solid toffees:

But when I started cooking, I realized that the candies were far from semi-solid and while they were in the store, they managed to get stale. So, you need to take either soft or fresh toffees (soft, semi-hard or hard to choose from).

Previously, in Soviet times, small corn sticks were sold and it was very easy to form a sweet sausage from them. Now the sticks are very large and in order to take on a more or less desired shape they will have to be cut, like this:

Or just buy corn sticks in the form of balls.

And don't ever wrap your toffee corn pops in parchment paper like I do. You will be tortured to pick it off. The process of removing the paper will take almost as much time as cooking the sausage itself.

It seems like she warned me about everything. Then let's get started.

To make toffee corn sticks, buy:

75 Corn sticks;
The same amount of butter;
400g. Butterscotch.

How to make toffee corn sticks

Place a bowl over low heat and melt the butter in it.

Add the toffee and let it melt. Don't pay attention to the fact that the butter floats on its own, and the candy floats on its own. When they melt, the mass will become homogeneous.

If, however, you come across very refractory candies, like mine, then you will need to add a little (30 ml) hot water to the bowl one or two times during the process. Don't worry, it will evaporate.

Stir our caramel periodically. The candies should be completely melted.

Without turning off or removing the bowl from the heat, add corn sticks in portions.

Mix well.

Spread out the cellophane. Place the dessert on it in a strip. I divided it into 2 servings.

Roll up. Give the sausage a more even shape and lightly press it. Place in the refrigerator to cool.

After an hour, or maybe earlier, we take it out, unwrap it, cut the corn sticks with toffee, and serve it with tea.

As they say: the need for invention is tricky, but the dessert is simply wonderful. What can we say about children, if I myself ground one portion with tea and didn’t notice. And if you cook, the children will also be happy.