Cornmeal Sheet Cake

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted butter
1 cup	198g / 7oz	Sugar
1 cup	62g / 2.2oz	Cornmeal
2/3 cup	41g / 1.4oz	Flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2		Eggs
1		Egg yolk
1/2 cup	118ml	Milk
1/2 cup	164g / 5.8oz	Simple syrup
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Peach - sliced 1" slices (small)
1/2 cup	118ml	Blueberries
1/2		Banana - sliced 1" pieces
1/2		Pear - sliced 1" slices
1 cup	237ml	Caramel sauce
		Whipped cream - in pastry bag
		Chiffonade of mint
		Powdered sugar - shaker

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2381 broadcast 05-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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