User Login
Sandwich cake with pear, nuts and Roquefort cheese
Sandwich cake with pear, nuts and Roquefort cheese
4
4 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
Ham and olive bread
Ham and olive bread
This is more of a mingle food than a typical soft bread. It is salty thanks to the ham and olives. If you cut the bread in small cubes it is better served as a starter or a side dish than on the breakfast table. It is possible to change to black olives if you prefer it over the green ones.
Asparagus mousse
Asparagus mousse
A different starter to serve to your guests is this asparagus mousse. It doesn't matter if you use white or green ones, the only difference is that green asparagus give a nicer contrast to the mousse, which will also tastes better if you use fresh ones. This recipe is a great idea for the spring.
Minced meat terrine
Minced meat terrine
A terrine is really easy to make and resemble old traditional country food your grandparents use to serve. This one is maybe not the most common one but really delicious. It is best served cold as a starter, or a side dish together with pickles and and potatoes.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.