Alivenci | Romanian Sweet Polenta Cake
Alivenci is a traditional Romanian dessert that originated in the Romanian Moldova region (not to be confused with neighboring Moldova Republic).
It is a type of savory pie made with cheese and corn flour. All grandmothers know how to do it, and it is the joy of many generations of grandchildren, even nowadays.
The secret of alivenci is to knead the dough constantly, starting with the cottage cheese, then adding egg yolks, sour cream, butter, and corn flour. The dough is kneaded until it becomes a very fine paste. This is mixed with foamed egg whites and then baked in the oven until it browns.
Enjoy the full alivenci recipe below.
Alivenci | Romanian Polenta Cake
Ingredients
- 1 l milk
- 100 g butter
- 250 g cornmeal flour
- 250 ml sour cream
- 600 g cottage cheese
- 100 g salted sheep’s milk cheese +50 g extra – optional
- a pinch of salt
- 4 large eggs
- 60 g butter
Instructions
- In a large deep pan add the milk and a pinch of salt and bring to a boil.
- When the milk begins to boil, gradually add the cornflour, mixing constantly with a whisk to avoid clumps from forming.
- Boil the mixture for 10 minutes, then turn the heat off and set aside to cool.
- Meanwhile, in a bowl, mix the cottage cheese with 100g (3½ oz) of the sheep’s milk cheese, using the back of a wooden spoon to break apart the clumps of cheese.
- Crack the eggs and separate the yolks from the egg whites. Add the yolks to the cheese mixture and combine well until homogenous.
- Beat the egg whites with a pinch of salt until the mixture foams. Set aside.
- Preheat the oven to 190° C/ 375° F and prepare a 20×30 cm (8×12 inches) and line it with parchment paper.
- Mix the warm milk and cornflour mixture with the cheese until well combined. Finally, add in the egg whites, mixing carefully with a spoon with upward movements.
- Pour the mixture into the baking dis hand level it with a spoon. You can add an extra 50 grams (1 ¼ oz) of sheep’s milk cheese , grating it over the top.
- Place in the oven and bake for 35-40 minutes until the top turns golden-brown.
- Serve warm with a generous dollop of sour cream on the side.
- Enjoy!
Notes
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