https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Baking Pastry
  • Alivenci | Romanian Sweet Polenta Cake

Alivenci | Romanian Sweet Polenta Cake

Posted on Nov 18th, 2022
by Chef's Pencil Staff
Categories:
  • Baking Pastry
Romanian 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

Alivenci | Romanian Polenta Cake

Chef’s Pencil Staff
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Breakfast, Dessert
Cuisine Romanian
Servings 12 servings

Ingredients
 
 

Ingredients

  • 500 ml milk
  • 100 gr butter 
  • 100 gr corn flour
  • 30 gr flour
  • 3 sachets vanilla sugar
  • a pinch salt
  • 500 gr cottage cheese
  • 200 ml cream 
  • 5 eggs
  • 150 gr caster sugar
  • lemon peel of 1 lemon
  • 2 tsp vanilla extract
  • powdered sugar
  • sour cream

Instructions
 

How to Make Alivenci:

  • Boil the milk together with 70 g/ 2 ½ oz (out of 100 g/ 3½ oz) of diced butter, vanilla sugar, and a pinch of salt .
  • When the milk starts to swell, add the cornmeal and flour, constantly stirring to avoid lumps.
  • When the corn has swelled a little (it should not be completely boiled), put the pan on the heat and let the mixture cool.
  • Meanwhile, place baking paper in a tray and turn the oven to 180° C (356 ℉).
  • In a bowl, mix the cheese, cream, five yolks, sugar, vanilla, and lemon zest.
  • Pour in the bowl with the cornmeal boiled in milk and mix.
  • Separately, beat the egg whites until they retain their shape.
  • Incorporate the beaten egg whites into the mixture prepared above, with light movements, from the bottom up. The air in the egg whites is what will make the alivenci rise.
  • Pour the mixture into the pan and place the remaining 30 g (1 oz) of butter cut into small strips or cubes on top.
  • Put the tray in the oven for 40-45 minutes, depending on the stove.
  • It’s ready when it’s well coagulated and starts to brown. You can test it with a toothpick to see if it is well cooked inside.
  • Let the alivenci cool in the pan for a few minutes, then you can serve it sprinkled with sugar or with cream and jam of your choice.

Notes

Romanian Polenta Cake
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Continental

Continental

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dutch Recipes

Dutch Recipes

Filipino Recipes

Filipino Recipes

Finnish Recipes

Finnish Recipes

French Recipes

French Recipes

German Recipes

German Recipes

Greek Recipes

Greek Recipes

Hawaiian Recipes

Hawaiian Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.