Cornmeal and cheese cake
Cornmeal and cheese cake - A delight that combines a fine texture with unmistakable flavors
Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
The cornmeal and cheese cake is a unique dessert that blends tradition with innovation, bringing an extraordinary culinary experience to your table. This recipe is perfect for those who want to enjoy a sweet treat with a balanced taste, where fresh cheese and telemea cheese harmoniously intertwine, offering a pleasant contrast between sweet and salty.
The history of this cake is an old one, inspired by traditional recipes where cornmeal was a staple ingredient used to create delicious and nutritious dishes. This dessert can be served at festive meals as well as on ordinary days, making it an excellent choice for a healthy snack or dessert after dinner.
Necessary ingredients:
- 4 medium eggs
- 200 g sugar
- 400 g sour cream
- 350 g fresh cow cheese
- 150 g telemea cheese
- 100 g butter (65% fat)
- 250 g cornmeal
- 150 g flour
- 1 packet baking powder
- 2 packets vanilla sugar
- 50 g raisins
- 2 vials vanilla essence (2x8 ml)
- Additionally: a little oil or butter for greasing the pan
- Powdered sugar for decoration
Useful tips for ingredients:
- Use quality fresh cow cheese, preferably from the countryside, for an authentic taste.
- The telemea cheese should be well drained to avoid excess moisture in the mixture. If you prefer, you can use a less salty telemea cheese.
- Cornmeal is essential for achieving a pleasant texture, so make sure it is finely ground. If you don't have fine cornmeal, you can use a coffee grinder to make it finer.
- Raisins can be replaced with other dried fruits, such as apricots or dates, for a personalized version.
Step-by-step preparation:
1. Preparing the ingredients: Start by gathering all the necessary ingredients on a work surface. It is important to have everything at hand to avoid wasting time during preparation.
2. Hydrating the raisins: Place the raisins in a bowl with warm water, covering them completely. Let them hydrate for 30 minutes to become softer and more flavorful.
3. Preparing the cheeses: In a bowl, mix the fresh cheese with the grated or crumbled telemea cheese. Make sure to leave some larger pieces of telemea for a salty taste in the cake.
4. Grinding the cornmeal: If you are using regular cornmeal, it's time to grind it as finely as possible. Use a coffee grinder to achieve a fine texture that will contribute to a uniform final result.
5. Sifting the flour: In another bowl, sift the flour along with the baking powder. This step is essential to avoid lumps in the mixture.
6. Separating the eggs: Separate the yolks from the whites and let the whites come to room temperature, adding a pinch of salt. This will help achieve a firmer meringue.
7. Preparing the mixture: In a large bowl, mix the softened butter with the yolks and half of the powdered sugar. Mix well until you obtain a homogeneous composition. Add the sour cream and mix again.
8. Incorporating the dry ingredients: Add the cornmeal, sifted flour, and vanilla essence, mixing everything well. Let the mixture rest for 30 minutes for the cornmeal to absorb moisture.
9. Adding the cheeses and raisins: After resting, add the cheese mixture and well-drained raisins. Mix everything to distribute the cheese evenly in the composition.
10. Preparing the meringue: In another bowl, whip the egg whites until frothy, gradually adding the remaining sugar and vanilla sugar. Continue whipping until you obtain a firm meringue.
11. Incorporating the meringue: Using a spatula, gently fold the meringue into the cake mixture, making circular movements from bottom to top. This step is crucial for achieving an airy cake.
12. Preparing the baking pan: Line a baking pan with parchment paper (dimensions 23/36 cm) and grease the sides with oil or butter, dusting them with a little powdered sugar. This trick helps the cake release easily after baking.
13. Baking the cake: Pour the cake mixture into the pan and level it. Preheat the oven to 180 degrees Celsius and let the cake bake for 35-40 minutes or until it turns golden and passes the toothpick test.
14. Cooling and serving: After baking, let the cake cool in the pan for 10 minutes, then cut it into servings. You can serve it dusted with sugar, alongside creamy yogurt or a cup of aromatic tea.
Nutritional benefits:
This cake is a good source of protein due to the cheeses, while the cornmeal provides complex carbohydrates, offering long-lasting energy. The raisins add fiber and antioxidants, making it a healthier choice compared to other sugar-laden desserts.
Possible variations:
- Replace the telemea cheese with feta cheese for a more intense flavor.
- You can add chopped nuts or almonds to the mixture for extra crunch.
- Experiment with different essences, such as orange essence, to change the flavor of the cake.
Frequently asked questions:
1. Can I use other types of cheese?
Yes, you can experiment with different types of cheese, but make sure they are not too wet to avoid affecting the cake's texture.
2. How can I store the cake?
The cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
3. Can I freeze the cake?
Yes, the cake can be frozen. Make sure to wrap it well in plastic wrap or in an airtight container to prevent freezer burn.
Whether you prepare it for a special occasion or just to treat yourself, the cornmeal and cheese cake is an excellent choice, full of flavors and textures. I encourage you to try this recipe and delight your family and friends with a homemade dessert that will surely become their favorite!
Ingredients: 4 medium eggs, 200 g sugar, 400 g sour cream, 350 g fresh cow cheese, 150 g telemea cheese, 100 g butter (65%), 250 g cornmeal, 150 g flour, 1 packet baking powder, 2 packets vanilla sugar, 50 g raisins, 2 vials vanilla essence (2x8 ml). Additionally: a little oil or butter for greasing the pan, powdered sugar.
