Cornmeal Cake Cooked from the Country

Cornmeal Cake Cooked from the Country
Ingredients:
1a. Step:
2 cups of cornmeal dainty2 cups of sugar2 cups of cow's milk to cook cornmeal2 spoons (soup) margarine
Other Ingredients:
2a. Step:
1 cup of cow's milk50 or 100 grs. mining semi-cured cheese, grated or shredded coconut,or both together.If you use the two together the total is 100 grams1 heaped tablespoon of fennel1 tsp grated ginger (optional)Eggs 4 large egg whites1 heaped tablespoon of baking
 How to Prepare:
First Step:
Mix the four ingredients are:two cups of cornmeal with two cups of sugar and two cups of milk and two tablespoons of margarine.Lead to fire for twenty minutes, stirring constantly with a long-handled spoon, until cooked well.It is like a soft polenta.Remove the pan from heat and let cool.
Second Step:
Once the dough (polenta) has cooled, add the egg yolks, one at a time, mixing well, until incorporated into the batter.
Add the remaining ingredients one at a time, stirring constantly, grated cheese, the fennel, the grated ginger and baking powder dissolved in milk booked lastly, add the egg whites.Round shape high, greased with butter and sprinkled with flour.
Oven pre-heated medium-l80 ° C during 40 minutes, or until nicely colored. Test with toothpick.Sticking a toothpick test to see if Long is already baked, leave it wet 10'Minutos leave more if the toothpick comes out dry, you can turn off the oven and take the cake from the oven.After the cake baked and cold, if you can put up to put icing sugar or fennel.Can cut into thin slices and then recompose the cake, ie gather all the pieces and put in the same place, the cake is round, however is cut.
Place the cake on a plate with washcloth made of colored tissue paper for party Junina cut imitating crochet, crochet or towel.
Serve in small plate of dessert with a small fork and a napkin.
Note:
If using dry coconut moisturize with a little cold water to moisten.