Aperitif salted cake for large tablée
- Total time
- 1 h 15
- servings
- 12 servings
- Dish type
- Dessert
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Prep
20 min
Cook
55 min
Total time
1 h 15
Ingredients
Ingredients
- 400 g 400 g Wheat flour
- 6 6 Egg(s)
- 30 cl 30 cl Half-skimmed milk
- 20 cl 20 cl Tuna marinated with olive oil
- 16 g 16 g Chemical yeast
- 2 c. à soupe 2 Tbsp Mustard
- 200 g 200 g grated emmental cheese
- 200 g 200 g Diced ham
- 150 g 150 g Green Olive(s)
- 100 g 100 g Dried tomato(s)
- 1 1 Red pepper(s)
- 2 c. à café 2 c. Herbes de provence
- Salt
- Pepper
- 10 g 10 g Butter for mould
- 10 g 10 g White flour
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Method
- 1
Preheating
- 2
Start the recipe by putting your oven to preheat to 180°C, rotating heat. This preheating ensures a homogeneous cooking of the cake and avoids an irregular climb. Make sure to free up enough space to accommodate a large mould, suitable for a large tab.
- 3
Apparatus preparation
- 4
In a large bowl, break the eggs and whisk them vigorously with mustard. Then add the milk, tuna oil, then sieved flour and chemical yeast. Mix until smooth, without lumps. Add a pinch of salt and some pepper depending on your taste.
- 5
Adding trims
- 6
Stir in drained tuna, grated emmental, ham dice, green olives cut into slices, chopped dried tomatoes, red pepper cut into small dice and Provence herbs. Mix thoroughly to distribute all ingredients homogeneously into the dough.
- 7
Preparation of mould
- 8
Gently butter a large cake mould, then sprinkle it with flour to prevent the cake from attaching. Tap and turn the mould to remove the excess flour. This step ensures an easy release and a golden cake.
- 9
Filling the mould
- 10
Pour the cake machine into the prepared mould. Carefully smooth the surface with a spatula, so that the cooking is regular and the presentation is neat. Think about spreading the pieces of topping that could have remained on the surface or in the bottom.
- 11
Cooking
- 12
Bake the mould in the centre of the hot oven. Let cook for 50 to 60 minutes: the cake must be golden and swollen, a knife blade planted in the center must come out dry. Watch for late cooking to prevent the crust from burning.
- 13
Rest and release
- 14
Leave the cake in its mould out of the oven for at least 10-15 minutes. This prevents it from falling apart. Then gently remove it on a grid, then allow it to cool completely before cutting and serving.
- 15
Service
- 16
Cut your cake into generous slices or small cubes for aperitif. Place them nicely on a friendly tray. Serve at room temperature or slightly warm to reveal all the flavors with your large tablée.
Nutrition
- calories
- 245
- fatContent
- 12.3
- fiberContent
- 2.4
- sugarContent
- 2
- sodiumContent
- 1.04
- proteinContent
- 11.8
- carbohydrateContent
- 21.4
- saturatedFatContent
- 4
Indicative values from the source, for the original recipe.
Source : cuisineaz
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