For the torte: Preheat the oven to 350 degrees F. Butter a round 9-inch cake pan
, line with waxed paper and then butter the waxed paper. (Spray vegetable oil
can be substituted for greasing.) Beat the butter in a bowl until creamy using an electric mixer
, about 5 minutes. Add the sugar and beat for another 3 minutes. Set aside.
the milk and heavy cream
together in a small saucepan
. Place the milk
and cream mixture and corn kernels in the container of a blender
and puree. Set aside and let cool.
Beat the egg yolks thoroughly with a whisk in a bowl. Mix the corn puree into the butter and sugar mixture in batches, alternating with the egg yolks. Sift
together the flours, baking powder and salt in a bowl, and then mix into the corn
batter by hand. Transfer the batter
to a large mixing bowl.
Beat the egg whites with an electric mixer until they form soft peaks, and then gently fold into the batter with a rubber spatula
. Spoon into the prepared pan and bake until golden brown, 45 minutes.
For the green chile sauce: Combine the rehydrated chopped chiles and their rehydrating liquid, the oregano, salt, garlic and onions
in a saucepan. Simmer over medium heat for 20 minutes. Heat the oil in a small saucepan for 1 minute, and then add the flour and stir with a wire balloon whisk
until the roux becomes light golden and gives off a nut-like aroma
. Add 1/2 cup of the green chile mixture and stir vigorously to incorporate.
Stir the roux
mixture back into the chile mixture and barely simmer
for a few minutes. Add more salt to taste.
For the red chile sauce: Bring 4 cups water to a boil in a saucepan. Add the salt, vinegar, oregano, chiles, garlic and onions. Return to a boil and cook, covered, over high heat for 5 minutes. Remove from the heat and let cool completely. Transfer to a blender and whirl until smooth. Strain through a large wire mesh strainer
; discard the seeds. Add salt to taste and refrigerate until ready to use.
Serve the corn torte with the red and green chile sauces.