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A homemade recipe of a sandwich cake with pear, nuts and Roquefort cheese. It is a French cake that has its origin from 1925. If you like a mixture of sweet and salty, this is a cake is for you. You can serve it as aperitif, mingle food or for brunch depending on the occasion.
Ingredient List for 4 servings:
5
Big bread slices
250
gr
Roquefort cheese
300
gr
Cream cheese
2
Pears
0.5
Citron
120
gr
Nuts
2
tablespoons
Cranberries
Instructions:
Peel 1 pear and cut in very thin slices. Drop the juice of the citron over the pear slices.
Cut the nuts and cranberries in small pieces. Take away some nuts and cranberries, you will need it for the decoration later.
In a bowl mix the Roquefort cheese together with the cream cheese.
Place 1 slice of bread on a big plastic foil. Place some of the cheese mixture on the bread, then a layer of pear slices and then a layer of nuts. Continue the same procedure until you end with the last layer of bread.
Fold the plastic foil tight around the cake and let it rest for approximately 10 hours or over the night.
Take away the plastic foil from the cake. Spread evenly the cheese mixture allover the cake as well on the edges.
Peel and cut 1 pear and cut in thin slices. Place them evenly on the edges of the cake.
Place the rest of the nuts, cranberries and some pear on the cake as decoration.
If you will serve the cake for brunch, cut it in slices. If you will serve it as mingle food or as a starter, cut the cake vertically and place a toothpick in it.
A selection of recipes from the same country.
This recipe is from
France
A French dish made with cheese, potatoes and bacon, perfect to make on a cold winter day. The original recipe is made with Reblechon cheese, but this one is made with the stronger Munster cheese. If you eat it in a restaurant, you will most probably get it served in a terrine form.
A salty cake with olives and ham, that is best served cold. This cake is not to eat as dessert but as a starter, appetizer, mingle food or to bring on apicnic. Also called Savory cake or French cake salé.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
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