Polenta Cake – Maximilian Schell

A cake recipe for all foodies:

(*) Metal quiche-giving diameter 26cm.

Heat the oven to 200 degrees.

Soak the raisins in lukewarm water. Wash the lemon thoroughly, grate half of the peel, peel the zest from the other half. If necessary, slit the vanilla pod and scrape out the pulp.

In a saucepan, bring the milk and water to a boil and sift in the cornmeal, stirring constantly. Add the raisins, butter, salt, sugar (your choice), lemon zest, zest and perhaps the vanilla pulp and pod and stir for about twenty-five m Remove the saucepan from the heat, cool a little, then stir in the yolks.

Grease the quiche pan generously with butter, put it in the heated stove for a few minutes so that the butter can brown. Then pour the dough into the warm dish and spread it smoothly (the dough layer should not be too thick, about two cm). Next, spread the stiffly beaten egg white on the polenta cake and bake for another ten minutes. If the surface is not browned, turn on the broiler.

Serve the polenta cake still lukewarm, e.g. with apple compote.

Tip: Pour a little cognac over the polenta cake and flambé…

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