Creamy Queijadinha Cake recipe from a blender with condensed milk

The creamy queijadinha cake that we're going to teach you today at TudoReceitas is for sure among the 3 easiest cakes we've already taught around here.

You know those style recipes, beat everything in a blender, take it to bake and that's it? This queijadinha cake is like that and among its ingredients is condensed milk, that delight that is always so welcome in sweet recipes.

Come see the step-by-step with photos of this creamy cheesecake recipe from a blender with condensed milk and prepare it right away to sweeten your day!

Ingredients for making creamy cheesecake from a blender with condensed milk:

 250 milliliters of whole milk

 1 can of condensed milk

 2 eggs

 20 grams of wheat flour

 20 grams of sugar

 1 cup of grated coconut (80 grams)

 ½ cup of grated parmesan

How to make creamy cheesecake from a blender with condensed milk:

Separate the necessary ingredients to prepare this incredible creamy queijadinha cake. Eggs and milk should be at room temperature, this way you can ensure that the cake bakes correctly, without getting clogged at the end.

Beat whole milk, condensed milk, eggs, flour, sugar and grated coconut in a blender until it becomes a homogeneous mixture.

Finally add the grated Parmesan cheese and beat it lightly, just to mix it.

Pour into a pan greased with butter and flour (or use a release agent like we did) and bake in a preheated oven at 180 degrees for 20 minutes or until golden.

It's important to keep an eye on the oven so that your queijadinha cake doesn't bake too much and lose its creaminess!

Tip: This recipe yielded a small cake (our pan measures 17cm in diameter and 8cm in height) but, if you wish, just double the recipe to prepare for more people!

Okay, now just enjoy this cheesecake with condensed milk super easy! Did you like this blender cake recipe? Tell us in the comments and have a good appetite!

Do not hesitate to also check out these delicious cheesecake recipes:

traditional cheesecake

Queijadinha blender cake

Delicious low carb cheesecake

If you liked the Creamy Queijadinha Cake recipe from a blender with condensed milk, we suggest you enter our Simple Cake Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the shrimp chupe recipe blogpost/ shrimp and tilapia ceviche recipe/ squid chicharron recipe/ aji de gallina recipe/ causa lima de tuna recipe.

Very creamy mush cake recipe

The mush cake is a type of corn on the cob cake that is very popular in Brazil and in several Latin American countries, such as Mexico and Argentina. Its savory taste and smooth texture make it ideal for breakfast or a satiating snack, serving along with jam and fresh coffee.

But what is so special about this recipe for a very creamy mush cake? He doesn't need an oven! Yes, this time, here at TudoReceitas we bring you this recipe for mush cake in the pan, in a bain-marie, which you can prepare very easily, saving gas! Read on and discover how to make creamy mush cake without an oven with our step-by-step photos.

Ingredients for making very creamy mush cake:

 5 ears of corn

 4 eggs

 180 unsalted butter at room temperature

 1 can of condensed milk

 3 tablespoons of sugar

 1 tablespoon of chemical yeast

 1 pinch of salt

 1 pinch of ground cinnamon (optional)

 1 teaspoon of vanilla essence (optional)

 1 cup unleavened wheat flour

How to make a very creamy mush cake:

Remove the straw from the corn cobs and separate the corn kernels with the help of a coarse grater or sharp knife to about 3 cups or 430 grams. If you prefer, you can prepare this muffin cake recipe with tin corn, draining well, in order to obtain the indicated amount.

Tip: Prefer to use corn cobs that are not too ripe or too hard.

Beat corn kernels with condensed milk for about 30 minutes, in a blender, food processor or with a hand mixer. The final texture should be thick and consistent. Reserve.

Sift the flour, salt, yeast and cinnamon into a bowl and mix well. Reserve.

Separately, beat the butter with a whisk or in an electric mixer for about 1 minute or until fluffy.

Tip: Remember that the butter must be at room temperature, that is, neither too hard nor melting.

Add the sugar to the butter and beat for another 1 minute or until the sugar granules are fine. By doing this we were able to incorporate air into the dough, which will help to obtain a more grown and fluffy mush cake.

Tip: This mush cake recipe is not very sweet so if you want you can add a few more tablespoons of sugar.

Add the eggs, one at a time, and continue beating until well incorporated into the sugared butter. Do this for about 5 minutes.

Gradually add the blender mixture (corn with condensed milk) and mix to incorporate all these ingredients very well.

Then add the sifted dry ingredients and, if you like, the vanilla essence as well. Mix or beat until well incorporated and break up lumps.

Tip: If you prefer, you can sift the dry ingredients directly into this mixture, however it is worth sifting twice to incorporate more air into the dough.

Finally, grease and flour a cake tin and pour the previous mush cake preparation into it. Cover with aluminum foil and place in a pot with hot water up to 3/4 of its capacity - if in doubt, check out how to make a double boiler on the stove. Simmer on medium heat for 50 minutes or until your cake is firm enough to pass the toothpick test.

After that time, just remove the pan from inside the pan and let it cool completely before serving. The ideal is to unmold this creamy mush cake when it's at room temperature and then store it in the fridge for 1-2 hours, so that it can be served well chilled. Try it out and tell us what you think in the comments. Enjoy your food!

Looking for more sweet corn recipes? See how to do it:

corn manuette

Traditional green corn curau

Creamy corn cake with condensed milk and grated cheese

If you liked the very creamy mush cake recipe, we suggest you enter our Simple Cake Recipes category. You can also visit a list of the best Brazilian recipes.

mush cake in the frying pan

In addition to preparing it in the pan, there is another way to make this muffin cake without an oven: prepare it in the frying pan! To make mush cake in the pan simply follow these steps:

Grease a large, deep skillet with butter and place over low heat;

TIP: Preferably use a thick-bottomed frying pan or place one stovetop on top of the other to further reduce the flame and prevent the cake from burning before it is done.

Add the mush cake dough and cover with the frying pan lid or with aluminum foil;

Simmer on low heat until set, which may take 30 to 40 minutes.

When ready, transfer to a plate and cool completely before serving.

Try it out and let us know in the comments what you think. Enjoy your food!

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