Roquefort, pear and walnut cake using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a cake that dances on the line between sweet and savory, where the rich creaminess of Roquefort cheese flirts with the delicate sweetness of ripe pears and the crunch of walnuts. This Roquefort, pear, and walnut cake is not just a dessert; it's a culinary adventure that hails from the heart of France, where cheese is revered and creativity knows no bounds. Legend has it that this delightful combination was born when a daring chef decided to throw caution to the wind and mix dessert with a hint of cheese, resulting in a dish that has since become a classic. Serve it warm or cold, and pair it with a fresh endive salad for a taste experience that will leave your taste buds singing. Who knew that cheese could be the star of the dessert table? Bon appétit!
Ingredients
- 30 g Nut
- 2 Eggs
- 100 g Fresh liquid cream
- 50 g Sunflower oil
- 125 g Flour
- 2 Teaspoon(s) Bitter cocoa
- 2 Teaspoon(s) Baking powder
- 150 g Cristal sugar
- 1 Pinch(es) Salt
- 70 g Roquefort
- 1 Pear
- 1 Pinch(es) Pepper
Steps
- Preheat the oven at 180°C.
- Add 30 g of nut in the food processor bowl.
- Mix chop: 2sec / 0°C / Speed 5.
- Do not wash the bowl.
- Add 2 eggs, 100 g of fresh liquid cream, 50 g of sunflower oil in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Add 125 g of flour, 2 teaspoon(s) of bitter cocoa, 2 teaspoon(s) of baking powder, 150 g of cristal sugar, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Add the chopped nuts.
- Add 70 g of roquefort in the food processor bowl.
- Peel, cut into dices, and add 1 pear in the food processor bowl.
- Add 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 2.
- Transfer the content of the preparation content in a standard mold to be buttered before.
- Cook in the oven at 170°C during 45min.
- Unmold onto a rack and serve warm or cold, for example, with a salad of endives.
