Cornmeal cake with lemon

Made by:
Nagy Anna


15 dkg
5 dkg
Mizo butter
6–7 dl
Mizo milk (2.8%)
10 dkg
1 teaspoon of
vanilla extract

grated peel and squeezed juice of 1 lemon
3 db
1 pinch of

for the baking tin: for serving:

fresh fruit or jam



Fry the cornmeal lightly in a little butter - to have a more intense taste - then pour  over the milk. Add half the sugar, vanilla extract, lemon zest and juice. Cook, stirring constantly, then allow to cool.

Mix the egg yolks with the remaining sugar into a foam and knead into the corn mass. Beat the egg whites into a hard foam with the salt, then fold it into the corn mass. Place the mass into a cake tin greased with butter. Bake in an oven preheated to 180 degree C for 25-30 minutes. Allow it to cool, then cut into slices and serve with fresh fruit or jam.