Cake with gorgonzola.

Cake with gorgonzola.

Cake with gorgonzola. Savory pastry.

Spicy Italian cheese Gorgonzola perfectly with the mild flavor of leeks and walnuts. Cake with gorgonzola. Red wine emphasizes the taste of the filling, but also in colors of its dark color, so you can take a dry white wine, if desired.

Cake with gorgonzola.

We will need these ingredients:
• 550 g of the prepared leeks;
• 125 g butter;
• 90 ml of dry red wine;
• about 10 sheets exhaust test;
• 250 g Gorgonzola cheese (cut into cubes);
• 150 g walnuts (coarsely chopped);
• 2 eggs;
• 300 ml of whipping cream.

• split molds for baking a diameter of 23 cm;
• cooking brush;
• baking tray.

Cake with gorgonzola.

Cooking method:

How to cook the stuffing and put the dough shape.

1. Cut the leek into thin rings. Melt a large frying pan 25 grams of butter and sauté leeks over low heat until tender (about 10 minutes). Pour in the wine, season and increase the heat. Simmer until the wine is absorbed. Set aside to cool.

2. Melt the remaining butter and brush brush the bottom and sides of the split form. Lubricate the exhaust test layer with melted butter and reload it into the form, leveling the dough into the corners with a brush. The edges of the dough should hang on the sides of the form.

3. Place the form in the same way five oiled dough layers one at a time, rotate the shape 60 degrees before the next formation test.

4. Put the dough to fry leeks, lay on top of cheese cubes, sprinkle with walnuts.

Completion and baking pie.

5. Preheat the oven to 180 ° C. Whisk the eggs with the cream in a jug and pour the filling in the form.

6. Assemble the edges of the dough and fold the top of the filling. Be careful not to tear the dough layers.

7. Lubricate the remaining four formation tests with melted butter and place on a stuffing alternately turning shape before each formation. Fold the edges of the dough inside.

8. Grease the remaining butter on top and cut the upper layers of dough with a sharp knife, outlining the 6 equal portions. Put the form on a baking sheet and bake for 45-50 minutes until zolotistokorichnevogo color. Leave for 5 minutes, then carefully lay out the form. Serve cut into portions of the planned lines.

Cake with gorgonzola.

About the dish:

For 6 persons:
Preparation time: 30 minutes.
cooling time: 20 minutes.
Cooking time: 1 hour - 1 hour 5 minutes.
The temperature of the oven: 180 ° C.

Say "sy-s-s-cop!"

Although we believe that gorgonzola is the best suited for this cake, you can replace it with any other blue cheese. Since gorgonzola poorly kept, if possible buy fresh slice of daily use. If the cheese is to be left in storage, wrap it carefully in wax paper or plastic wrap and keep in the refrigerator. If applying Gorgonzola cheese on a plate, be sure to remove the cheese from the refrigerator at least two hours before feeding, as most fully reveals the cheese its flavor at room temperature.

wonderful residues

The dry residues Gorgonzola can be mixed with shallot onions, fried with sliced zucchini and sweet red pepper, add the filling for pies, casseroles kishey or with pasta like cannelloni, lasagna or giant seashells. Mix with fat cream, sour cream or thick natural yoghurt and chives - a great filling for baked potatoes ready. Mash Gorgonzola cream cheese, a small amount of mustard, pepper, and serve well to crunchy bread or toast.


Gorgonzola cheese, which is named after the village in Lombardy, where it was first produced, has a soft and creamy texture than Roquefort, and much more mild taste. Its fat content is perfectly balanced blue-green veins of mold, piercing the flesh of the cheese, so it is perfect for pasta sauces, pie fillings, salads and soups.

Cake with gorgonzola.

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