Gruyere Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 120 grams flour
- 50 g butter
- salt
- 5 tablespoon water, cold
- 125 g crème fraîche
- 1 egg (s)
- 1 egg yolk
- 1 teaspoon flour
- 2 Table spoons milk
- salt and pepper
- nutmeg
- 100 g cheese, Gruyère (or Gruyère), rated
Print Recipe
Pin Recipe Instructions
- This cake is very rich and filling. I bake them in a 20 springform pan, even though the recipe says 18. For more than 3 people, I use a 26 form.
- Knead the flour, butter, salt and cold water to make a shortcrust pastry. Shape the dough into a ball. Lightly grease a springform pan or tart pan and add the batter. Now sprinkle your hands with flour and press the dough evenly flat and pull up a small edge. Put the mold in the fridge for about 30 minutes. Then prick the dough several times with a fork.
- First mix the crème fraîche with the egg and egg yolk, then add the flour and milk and stir everything until smooth. Season with pepper, salt and freshly grated nutmeg as required. Finely grate Gruyère cheese or Gruyère and mix with the crème fraîche mixture. Place the cheese mixture on the shortcrust pastry base and distribute evenly.
- Bake in the preheated oven at 200 ° C on the middle rack for about 30-35 minutes until the cheese is golden brown.
- Serve the Gruyère cake lukewarm.
- A glass of wine goes well with it.
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