On the menu this afternoon: cake with olives, ham and cheese
Behind the stoves of “P’tit Bouchon”, chef Jennifer Blanquet cooks. The young woman was trained at the Bourganeuf hotel school. The restaurant has been offering traditional French cuisine since September 2021.
The ingredients of the recipe:
– Bernard Adam
For eight people:
- 5 eggs
- 100 g of melted butter
- 11 g baking powder
- 15 cl of liquid cream
- 260 g of flour
- 130 g of ham
- 130 g of olives
- 180 g of grated Emmental cheese
– Bernard Adam
Crack the eggs into a large container. Beat them, then add the flour, salt, pepper, baking powder and liquid cream.
In the kitchen of the “P’tit Bouchon”, we work with products in a short circuit
– Bernard Adam
Add the ham cubes and the pitted olives and the grated Emmental cheese to your preparation.. Then, line a mold and invert all the preparation. Put in the oven for about 45 minutes at thermostat 6/7 (180° – 210°).
– Bernard Adam
Serve the cake warm with a salad. At table !
The little cap
Le P’tit Bouchon is open every lunchtime from Monday to Sunday and Thursday, Friday and Saturday evenings. Making reservations is recommended !
Tel: 05 44 30 33 04