Let me remind you of our Banat old-fashioned cakes, quills on cornmeal.
Corn cobs
Once upon a time, my mother used to bake cornmeal, so you can feel the taste of roasted corn when you eat this cake. Times changed, but the recipe remained the same. There is no more corn, when there are no parents there is nothing, and praying mantises are used more and more often.
Soak 2,5/1 cube of yeast in 2 dl of lukewarm milk. Sweeten the milk with 2 tablespoons of sugar. When the yeast rises, transfer it to the bowl in which the dough will be kneaded.
Add 2,5 dl of lukewarm water, 1 egg and 2-3 tablespoons of oil. Knead with about a kg of flour, or until the dough stops sticking to your hands. Knead, divide into 2 parts, roll out the dough with a rolling pin, and leave it covered with a tablecloth or cloth for half an hour.
Beat 2 tablespoons of fat or 2 tablespoons of oil until foamy. After half an hour, move one crust to the table on which the tablecloth is spread. Spread with grease or oil, and stretch towards the edge of the table. Roll the dough with a tablecloth. Wrap the dough around sham roll rollers or around cut corn stalks, intended for this purpose. Roll each roll of dough in granulated sugar and arrange in a pan. Bake at 220 C for about half an hour. Take out "moulds" from the baked dough, fill them with chocolate or vanilla pudding if desired, make shaum or pour in sweet cream. He who loves, let him serve the empty.
Nada Georgijev-Gačić
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