Cornmeal Cake

For cornmeal cakes, at the beginning you need to cook porridge (mamaliga). Corn flour should be lightly dried on a baking sheet. Pour a third of flour into boiling salted water. Mix well with a wooden spatula and cook over low heat for 10 minutes. Then add the remaining flour and cook in a water bath for 20 minutes.

Grind the hominy in a blender, add sugar, yolks, vanillin. Beat everything with a mixer. Add wheat flour, cinnamon and whites whipped into a fluffy foam. Grease a baking dish with oil and lay out the dough.

Bake cakes at 160°C (320°F) for 30-40 minutes. After the dough is baked, cut it into rectangles, each of which is cut into two parts horizontally. Grease the bottom cake with honey and cover with the top cake.