KURUZNI KOLAČ / CORN CAKE

KURUZNI KOLAČ

Ovo je, ili je barem bio, tradicionalni kolač u Hrvatskom zagorju. Lako se priprema, hranjiv je i poprilično ukusan. Obično se pripremao kada se trebalo napraviti mnogo posla u polju i nahraniti mnogo težaka. U tim prigodama glavno jelo je bila neka vrsta gulaša ili variva. Kuruzni kolač, jabučna štrudla i štrudla od sira bili su dodatak tom glavnom jelu.

Kuruzni kolač je postao vrlo ''popularan'' nakon drugog svjetskog rata kad je vladala opća nestašica u zalihama hrane.

SASTOJCI:

5 jaja

l mlijeka

0.5 kg kukuruznog brašna

1 žličica soli

10 dag šećera

Jaja i šećer stavi u zdjelu i miksaj dok se šećer potpuno ne rastopi. Tada dodaj mlijeko i miksaj na nižoj brzini 1 – 2 minute. Polako dodaj brašno i sol. Miksaj dok masa ne postane glatka. Izlij u dobro namaštenu i pobrašnjenu tepsiju. Peci dok kolač ne postane zlatno-smeđ. Kada se kolač ohladi, možeš ga premazati medom.

CORN CAKE

This is, or at least used to be, a traditional cake in Hrvatsko zagorje. It is easy to prepare, nutritious and quite tasty. Usually, it was prepared when there was a lot of field work to do and a lot of field laborers to feed. On those occasions, the main dish used to be some kind of goulash or stew. Corn cake, apple strudel and cheese strudel were an addition to this main dish.

Corn cake became very ''popular'' after the Second World War when there was a general shortage in food supplies.

INGREDIENTS:

5 eggs

1l milk

0.5 kg corn flour

1 teaspoon of salt

10 dag sugar

Put eggs and sugar into a bowl and mix until sugar melts completely. Then add milk and mix at a lower speed for about 1 – 2 minutes. Then slowly add flour and salt. Mix until the mass is smooth. Then pour it into a well-oiled and floured baking pan. Bake it until the cake gets golden-brown. When the cake cools, you can spread some honey over it.

Valentina Rogina

Spring 2005/06