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Brustengolo (Corn Flour Cake) Recipe

Brustengolo (Corn Flour Cake)

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Average Rating:

Total Reviews: 5

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  • on January 18, 2010

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    I LOVE MARIO BATALLI'S RECIPES. PLEASE TELL ME HOW TO GET THE GOOD RECIPE FOR BRUSTENGOLO. BESIDES, I REALLY LOVE CORNMEAL OR CORN FLOWER CAKES. PLEASE, HEAR ME, AND HELP!!
    GLORIA GONZALEZ
    HOMESTEAD

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  • on February 07, 2007

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    After reading the other reviews, I reviewed the original broadcast recipe and followed Mario's television directions. These differed from the print version on the website. The cake was marvelous. Moist, wonderfully gritty from the cornmeal, delicately light. I did halve the recipe and used a 6" pan, baking for 1 hour and 10 min.

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  • on February 04, 2007

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    If you use cornmeal this recipe is bound to fail. I used masa and even it was too coarse. The leavening will not lift coarse flour. Adjust the cooking time upward; cut the apples into thin half slices. Wait at least 6 hours to serve. The rich butter flavor will not come home before that. Nonetheless, I do not think this recipe will please American taste buds.

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  • on November 28, 2005

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    I made this for my husband's birthday. Double checked all the ingredients and oven temp. The nine- inch springform worked just fine. Cooked for exactly one hour. The outside looked beautiful, crisp, and browned nicely. Then I cut into it and the inside was semi-raw and way too sugar sweet. Please have Mario's people check on this!

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  • on November 11, 2005

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    First, a 9" pan most likely would overflow with this volume of batter. I used a 10" springform and it worked perfectly. As to the flavor; severely disappointing. I used organic Cameo apples with fabulous flavor, and the result was a bland, corn flavored cake with almost no apple taste. The cooking time was at least 20 minutes longer than stated. With 3-1/2 cubes of butter, this should have been knock- out wonderful. Will never make again.

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