Ingredients:
4 eggs,
1 l milk,
100 g sugar,
250 g corn flour (yellow),
250 g polenta (corn maize),
200 ml sour or fresh cream,
2 tbs unsalted butter or margarine,
1 tbs grated lemon zest,
20 g fresh yeast (or 1 tsp dried)
pinch of salt
Method:
Beat egg yolks into milk, add sugar, lemon zest, salt, raised yeast; beat then add corn flour and maize. Leave it at room temperature to rise (up to two hours).
Beat egg whites until stiff peaks are formed. Fold in beaten egg whites. Grease the baking dish with butter and spread the dough equally. Bake in the oven at 180-200°C for 30 minutes or until golden brown. Pour over the cream and bake for additional 5-10 minutes until crust is formed.
Note: Serve dusted with icing sugar or spread on top some marmalade. The best is with rosehip or some other dark marmalade (sour cherry, strawberries or plum). It can be served either warm for breakfast or as savoury appetiser, or cold as a cake snack.
Bazlamacha is a word of Turkish origin, but this is old fashioned traditional recipe of ‘peasant’s cake’ known throughout Balkan.
