This cake made of sweet corn flour batter from Hrvatsko zagorje is not recognized only in the descriptive name of its ingredients, but also in the victuals that the people then had in their households. It is to be assumed it was not prepared very often, because adding a bit of home-made jam or marmalade to it is a real treat.
500 g (17.50 oz or 1 lb) corn flour
½ teaspoon salt
850 ml (28.90 fl oz) milk
100 g (3.50 oz) sugar
grated lemon rind
200 g (7 oz) sour cream
20 g (1.50 tablespoons) butter
20 g (1.50 tablespoons) fresh yeast
150 ml (5.10 fl oz) milk
½ teaspoon sugar
forest fruit jam
Crumble the yeast, add sugar and pour over with warm milk. Leave on warm place to rise. Add salt to the corn flour, pour the milk and the leavening. Let it stand for an hour.
Mix the yolks with sugar until frothy. Add lemon rind and sour cream, and mix it all together. Add yolks to the corn flour and mix. In the end add whipped egg whites.
Oil the pan (20×34 cm/8×13 in) with butter and pour eggs and flour mixture. Bake for 40 minutes in oven previously heated to 180°C (350°F).
Spread some jam over the cake and cut in cubes.