Cornmeal Cake Baked Rectified

Cornmeal Cake Baked Rectified
Ingredients

2 cups (tea) of corn meal mimoso
1 ½ cups (tea) sugar
2 cups (tea) of cow's milk to cook cornmeal
1 cup (tea) of cow's milk (reserve)
2 tablespoons margarine
50 or 100 g. grated cheese half healing
1 tablespoon (soup) full of fennel
1 tablespoon (coffee) grated ginger (optional)
1 tablespoon (soup) full of yeast
1 tablespoon (coffee) of essence of coconut (optional)
4 eggs large- egg whites

Prepare the way of the Cooking Cornmeal:

Place in a bowl two cups of cornmeal with 1 ½ cups of sugar and two cups of milk and two tablespoons of margarine, lead to fire for twenty minutes before cooking is a firm mush.

Continuation of cake preparation:

Remove the pan from the heat once cooked cornmeal cool. Once the dough has cooled, add the beaten egg yolks, or one at a time, the grated cheese, mix well, add the fennel and the grated ginger and baking powder, dissolved in the reserved milk and finally the egg whites, stirring under up until getting a homogeneous mass
Oven pre aqueico average l80 ° C for 40 minutes, or until it is flushed
After the roast and cold cake, sprinkle over icing sugar or refined sugar, beaten in a blender.

Note:

Sugar is beaten in a blender to become thin.