Cornmeal cake with lemon
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.