Sweet Corn Cheese Bake (Alivanca) – A Fluffy Traditional Treat with a Modern Twist

Rediscover a forgotten gem of Romanian cuisine – the beloved alivanca.
While modern desserts often steal the spotlight, this fluffy cornmeal and cheese cake is a heartwarming throwback to simpler times. But today’s version is anything but old-fashioned. Thanks to naturally sweet, juicy corn kernels and soft farmer’s cheese, this is a comforting dessert that feels both rustic and fresh.

I was inspired to revisit this classic after tasting a can of Bonduelle vacuum-packed sweet corn – bursting with flavor, naturally sweet without added sugar, and wonderfully crunchy. It turned out to be the perfect addition to this traditional Romanian bake, giving it a pleasant texture and lovely pops of golden color.

🕒 Cooking Time & Portions

Prep Time: 20 min
Bake Time: 50–55 min
Total Time: ~1h 15 min
Servings: 8 generous slices
Difficulty: Medium-Easy

📝 Ingredients

450g fresh cow’s cheese (ricotta or farmer’s cheese)
3 large eggs
100g cornmeal (fine or medium grind)
200ml milk
100g sugar
1 packet vanilla sugar (or 1 tsp vanilla extract)
50g unsalted butter, softened
60ml heavy cream (min. 30% fat)
35g all-purpose flour
1/2 can of sweet corn (about 200g), drained
1/2 tsp baking powder
A pinch of salt
A pinch of cinnamon

🔪 Step-by-Step Instructions

1. Infuse the corn:
Bring milk to a simmer in a small pot. Stir in the drained corn and vanilla sugar. Turn off the heat, cover, and let the mixture sit for 15 minutes to infuse.

2. Prepare the soft polenta base:
Strain the corn and set it aside. Keep the milk in the pot. Add sugar to the milk, stir until dissolved, then mix in the cornmeal. Cook on low heat, stirring constantly until the mixture thickens into a soft, creamy polenta. Remove from heat and let it cool (stir occasionally to speed up cooling).

3. Prepare the cheese base:
In a large bowl, mix the cheese with the egg yolks until smooth. Add the softened butter and beat until fully incorporated. Mix in the heavy cream.

4. Combine everything:
Add the cooled polenta to the cheese mixture. Sift in the flour, baking powder, cinnamon, and salt. Stir until a thick batter forms. Fold in the infused corn kernels.

5. Add whipped egg whites:
In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the batter in three additions using a whisk or spatula, preserving the airiness.

6. Bake:
Pour the mixture into a greased 20cm round or 18cm square baking dish. Smooth the top. Bake at 180°C (350°F) for 50–55 minutes or until golden and slightly cracked on top.

7. Cool & serve:
Let the alivanca cool completely before slicing. Serve it plain with powdered sugar or with a dollop of sweetened sour cream.

💡 Tips

For best results, use high-fat cheese and good-quality corn – avoid canned corn with added sugar.
This cake is best on the first day, but leftovers stay soft and fluffy for up to 2 days at room temperature.
You can double the corn for extra texture and color.
It also pairs beautifully with fresh berries, fruit compote, or even honey drizzle.

🧾 Final Thoughts

Alivanca is a delicious example of how traditional Romanian baking can feel timeless and cozy. It’s a dessert, a breakfast, or a snack – whatever you want it to be. Lightly sweet, creamy, and beautifully textured with pops of corn, this dish brings comfort in every bite. A true farmhouse favorite, reborn for today’s kitchen.