For the polma pocket, put the well drained polma in a mixing bowl. Add the egg yolks, 40 g sugar, cream, salt and citric acid and juice. Stir briefly. Sift the flour over it and mix everything well. Let rest for about 20 minutes. In a second bowl, beat the egg whites until semi-stiff, gradually add the remaining sugar and continue beating until the mixture is firm. Immediately fold into the curd mixture. Melt half of the butter (clarified butter) in a large frying pan and add about half of the curd mixture. Brown on one side, turn, bake a little more, then divide into pieces with the help of two forks and bake until done, continuing to turn. Keep warm. Prepare the rest of the dough in the same way. Arrange the polmatasche on a warmed plate and sprinkle with plenty of powdered sugar.
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