ingredients

3 eggs
150 g of flour with incorporated baking powder (or 150 g of flour 1 packet of yeast)
About fifteen tomatoes confit in oil
8 cl of oil candied tomatoes
13 cl of semi-skimmed milk
100 g grated Gruyère cheese
150 g smoked salmon
1 ripe avocado
Grilled pepper

Steps

Step 1

Preheat the oven to 180 ° C (6 ° C) on a rotating heat.

Put the candied tomatoes to drain while keeping the oil.

2nd step

In a bowl, mix the eggs with the flour with a whisk. Stir in the oil of the tomatoes little by little, then the previously heated milk. Add the grated cheese. Pepper and mix.

Cut the avocado and the salmon into strips.

Step 3

Pour a very thin layer of dough in a non-greased 26 cm non-stick pan, then roll out the candied tomato slices, a thin layer of dough, the avocado slices, a thin layer of dough and finally a layer of Salmon. Be careful, do not put too much dough between each layer to have enough to finish your cake.

Cover with remaining dough and bake 45 min.

tips

And if we do not have ... smoked salmon

Put some smoked trout.

To read !

Sophie is a demanding person. Her recipes may be a misfortune, she wanted to make them even more greedy. For this new edition, the queen of cakes did not content with a slight facelift. She put everything back flat. Considered suggestions and criticism from his fans. Improved timeless. Invented new recipes (15 maxi-cakes, 10 cupcakes). But also redesigned the cover: it is now plasticized, so ultrapeutic in the kitchen. A true gourmet and family cookbook with 86 recipes.

By Sophie Dudemaine, ed. from La Martinière, 224 p., € 20.90.

For an inescapable cake

Well inflated. Do not forget the yeast (essential) or, simpler, buy pastry special flour that already contains. Do not spread the dough and fill the mold 3/4 (but especially not edging) to prevent it overflowing.

Cooked to perfection. Everything depends on the oven, around 40 min. The ideal: well centered in a furnace with rotating heat (with gas, it is necessary to adjust the times). If in doubt: dip the blade with a knife. If it comes out dry, take it out of the oven quickly, it's cooked!

Moist and fragrant. Better to do it in advance and keep it for 2 to 4 days in the fridge in stretch film. It will reveal all its aromas. Take it out of the fridge 2 hours before going to dinner. For sweet cakes, Sophie suggests to sprinkle them with fruit juice or alcohol right out of the oven. Fondant guaranteed!