Cornmeal sheet cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | unsalted butter |
| 1.00 | cup | sugar |
| 1.00 | cup | cornmeal |
| ⅔ | cup | flour |
| 1.00 | teaspoon | baking powder |
| ½ | teaspoon | salt |
| 2.00 | eggs | |
| 1.00 | egg yolk | |
| ½ | cup | milk |
| ½ | cup | simple syrup |
| 1.00 | tablespoon | butter |
| 1.00 | small | peach; sliced 1 slices |
| ½ | cup | blueberries |
| ½ | banana; sliced 1 pieces | |
| ½ | pear; sliced 1 slices | |
| 1.00 | cup | caramel sauce |
| 1 | whipped cream; in pastry bag | |
| 1 | chiffonade of mint | |
| 1 | powdered sugar; shaker | |
Directions
Preheat oven to 350 degrees. Grease a half sheet pan with butter.
Using an electric mixer, cream the butter and sugar together. Combine the cornmeal, flour, baking powder, and salt together. With the mixer on low, slowly add the cornmeal mix to incorporate. Add the whole eggs and yolks, one at a time. In a steady stream, slowly add the milk. Pour the batter into a prepared pan. Bake for 15 to 20 minutes or until the cake is done. In a saute pan, heat the butter. Saute the fruits for 1 to 2 minutes. Stir in the caramel sauce and bring up to simmer. Remove from the heat. Place a square of the cake in the center of the plate. Spoon the sauce over the cake. Place a second layer of the cake over the fruit and finish with the sauce. Garnish with whipped cream, mint and powdered sugar. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2381 broadcast 05-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
08-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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