User Login
Sandwich cake with pear, nuts and Roquefort cheese
Sandwich cake with pear, nuts and Roquefort cheese
4
3 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button
5 Big bread slices
Button
250 gr Roquefort cheese
Button
300 gr Cream cheese
Button
2 Pears
Button
0.5 Citron
Button
120 gr Nuts
Button
2 tablespoons Cranberries
Instructions:
Button
Peel 1 pear and cut in very thin slices. Drop the juice of the citron over the pear slices.
Button
Cut the nuts and cranberries in small pieces. Take away some nuts and cranberries, you will need it for the decoration later.
Button
In a bowl mix the Roquefort cheese together with the cream cheese.
Button
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.
Button
Fold the plastic foil tight around the cake and let it rest for approximately 10 hours or over the night.
Button
Take away the plastic foil from the cake. Spread evenly the cheese mixture allover the cake as well on the edges.
Button
Peel and cut 1 pear and cut in thin slices. Place them evenly on the edges of the cake.
Button
Place the rest of the nuts, cranberries and some pear on the cake as decoration.
Button
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
These Alsatian Christmas cookies are shaped as mini bretzels and topped with a sweet glazing. The glaze can be made with any taste you prefere. It is common to make these cookies long in advance before Christmas, as early as in November. This has to do with that the cookies are usally placed in a tin box with a baking paper.
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
This soft cake is very quick to prepare and will become a favorite after trying it. The cake is very soft and the dark chocolate gives it a nice taste. You can use it as a base together with many different variations of fillings beside chocolate. It goes perfect together with berries and white chocolate.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.