Romanian cornmeal cake

Name: Romanian cornmeal cake
Ingredients: 1 l sour milk; 1 teaspoon baking soda; 3 eggs; 150 g sugar; 150 g melted butter; 270 g medium-ground cornmeal; 5 g butter for the pan; 150 g apricots or peaches from compote; 30 ml compote juice

Dessert - Romanian cornmeal cake by Caterina L. - Recipia

Romanian cornmeal cake with sour milk is baked with butter and topped with compote fruit. The crumb stays soft, with a slightly grainy texture. I use medium-ground cornmeal, not fine. Prep: 20 minutes. Cook time: 30 minutes. Total time: 50 minutes. Servings: 10. Approximately 360 kcal and 8 g protein per serving.

Ingredients

1 l sour milk
1 teaspoon baking soda
3 eggs
150 g sugar
150 g melted butter
270 g medium-ground cornmeal
5 g butter for the pan
150 g apricots or peaches from compote
30 ml compote juice

Preparation

1. Mix the sour milk and baking soda well. 2. Separate the eggs. Add the yolks one at a time to the milk mixture. Beat the egg whites with the sugar until stiff, then fold them in. 3. Add the melted butter and medium-ground cornmeal, then mix until smooth. 4. Grease a loaf pan with butter and pour in the batter. Bake at 180°C for about 30 minutes, until the top is browned and the center has set. 5. Remove the cake from the oven and top it with the compote fruit and compote juice.

Notes

The sour milk should taste tangy. Buttermilk and yogurt change the result. Drain the compote fruit well before arranging it on top, then use only a little of the juice. It's easy to rush folding in the egg whites; add them in two batches and mix just until the white streaks disappear. For a double batch, divide the batter between two pans instead of pouring it into one deeper pan. Once cooled, keep the cake covered in the fridge for no more than 3 days; you can bake it before serving and decorate it once it has cooled. A slice goes well with black tea, and I used clementines instead of apricots or peaches. Contains dairy and eggs.