Chec with malai

Cornmeal cake: a simple and delicious dessert, perfect for moments when you want to impress without too much effort. This recipe combines a fluffy texture with the rich aroma of whiskey, resulting in a moist and savory cake. The total preparation time is about 1 hour and 15 minutes, and the recipe is enough for 8 servings.

Ingredients:
- 4 egg yolks
- 150 g sugar
- 50 ml whiskey (or another alcoholic beverage of your choice)
- 100 g honey
- 100 g melted butter
- 150 g wheat flour
- 100 g cornmeal
- 1 packet of baking powder
- A pinch of salt
- 4 egg whites

Preparation:

1. Start by preparing the ingredients. Make sure the butter is melted but not hot, so it doesn't coagulate the yolks. If you don't have whiskey, you can use rum or vodka for a distinct flavor.

2. In a large bowl, whisk the egg yolks with the sugar using a whisk or a mixer on low speed until the mixture becomes creamy and light in color.

3. Add the whiskey, honey, and melted butter to the yolk mixture. Continue to mix well to incorporate all the ingredients. The honey not only sweetens but also adds a pleasant moisture to the cake.

4. In another bowl, combine the wheat flour, cornmeal, baking powder, and salt. Mix the dry ingredients well to ensure the baking powder is evenly distributed. This will help the cake rise evenly during baking.

5. Gradually fold the dry ingredients into the wet mixture, mixing with a spatula or whisk until you obtain a homogeneous batter. Be careful not to overmix, as this could develop gluten, making the cake dense.

6. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. These will add air and volume to your cake. Gently fold the beaten egg whites into the batter using slow folding motions to keep the air in.

7. Preheat the oven to 180°C. Grease a loaf pan with butter and sprinkle a little flour to prevent sticking. Pour the batter into the pan and level the surface.

8. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, you can cover the pan with aluminum foil.

9. Once the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving suggestion: You can serve this cake with a chocolate glaze or a dollop of whipped cream. It's delicious and simple, but you can add nuts or dried fruits to the batter for extra texture and flavor.

Possible variations: If you want to experiment, replace some of the flour with whole wheat flour for a more pronounced taste. You can also add grated lemon or orange zest for a citrusy note.

This cornmeal cake is not only a quick and simple dessert but also a true taste delight, perfect for any occasion! Enjoy!

 Ingredients: Ingredients for the cake:a 6 eggsa 250 gr. sugara 5 tbsp whisky (rum)a 2 tbsp honey 200 gr. melted butter 150 gr. malt flour 100 gr. flour 100 gr. flour of graua 1 tbsp starch 1 tsp. 1 tsp. Prat de copta 2 tbsp cocoa (optional)a Butter and flour for the panFor the chocolate sauce:a 200 whipped creama 125 dark chocolate (70% cocoa)