| Recipe from the Black Countess of the Cheese Egg Cake Ingredients150 g of butter for the baking tin1 green pepper2 tomatoes60 g of sifted flour10 eggs400 g of grated emmenthal450 g of fresh cheese1 teaspoon of sodium bicarbonate2 onion, pepper PreparationPreheat the oven to 170°C. Butter a baking sheet for gratins. Wash the pepper and tomatoes, remove the seeds and dice them. Clean the onions and slice them. In a bowl, mix the flour with the baking soda. Melt the butter over a very low heat in a saucepan, without frying or colouring it. In a salad bowl beat the eggs with salt and pepper, then add the flour and bicarbonate mixture that you will pour in a rain, beating until you get a homogeneous consistency. Mix the emmenthal with the melted hot butter and incorporate it into the preparation. Add the white cheese, then the diced peppers and tomatoes and the sliced onions, stirring well. Pour everything into the buttered gratin pan and bake for 35 minutes. Let the cake rest in the oven off for 5 minutes, then serve hot or warm. |
