8 Savory Cakes with One Batter

Ingredients

• 2 eggs
• 400 ml heavy cream (Whipping cream)
• salt (Adjust to taste)
• pepper (Adjust to taste)
• 200 g flour
• baking powder (One sachet)
• 100 g grated cheese
• cooked ham (For the ham and Comté filling)
• Comté cheese (For the ham and Comté filling)
• cherry tomatoes (Roasted with garlic, salt, and pepper)
• garlic (For roasting the cherry tomatoes)
• mozzarella (For the tomato-mozzarella and pizza fillings)
• fresh basil
• mini bell peppers (Cook with a little water in the microwave for 4 minutes)
• chorizo (For the bell pepper and chorizo filling)
• pesto (For the pesto-parmesan-basil filling)
• Parmesan (For the pesto filling)
• goat cheese (For the goat cheese and bacon filling)
• bacon lardons (For the goat cheese filling)
• smoked salmon (For the salmon-lemon-chive filling)
• lemon (Lemon zest)
• chives
• Roquefort (For the Roquefort and walnut filling)
• walnuts (For the Roquefort filling)
• black olives (For the pizza-style version)
• oregano (For the pizza-style version)

Steps

1. 1

   Preheat the oven to 180 °C. Prepare a pan with 8 mini loaf cavities; you can also use muffin tins or one large loaf pan.

2. 2

   In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.

3. 3

   Add the flour and one sachet of baking powder, then mix until you have a smooth, homogeneous batter.

4. 4

   Add the grated cheese and mix to incorporate it into the batter.

5. 5

   Cut the mini bell peppers. Place them in a small bowl with a little water and microwave for 4 minutes.

6. 6

   Prepare the fillings by chopping the chorizo, cooked ham, Comté, garlic-roasted cherry tomatoes, fresh basil, mozzarella, smoked salmon, and goat cheese. Also prepare the other ingredients specified for each variation: pesto, Parmesan, bacon lardons, lemon zest, chives, Roquefort, walnuts, black olives, and oregano.

7. 7

   For each cake, fold approximately three-quarters of its filling into the batter and mix well. Divide the mixture among the molds.

8. 8

   Add the remaining quarter of the filling on top of each cake for decoration.

9. 9

   Prepare the eight variations: ham and Comté; garlic-roasted cherry tomatoes, mozzarella, and basil; bell pepper and chorizo; pesto, Parmesan, and basil; goat cheese and bacon lardons; smoked salmon, lemon zest, and chives; Roquefort and walnuts; and a pizza-style version with cherry tomatoes, mozzarella, black olives, and oregano.

10. 10

    Bake the cakes at 180 °C for 30 to 35 minutes, until cooked through and lightly golden.

11. 11

    Let them cool slightly until they are firm enough to remove from the molds, then serve as an aperitif or for a picnic.

Notes

The quantities of the fillings are not specified in the source and should be adjusted according to the size of the molds and personal taste. The source states that the cherry tomatoes were previously cooked with garlic, salt, and pepper. The transcript mentions “black Roquefort,” interpreted here as the Roquefort and walnut variation indicated in the description.

Nutrition per serving

• aperitif
• starter
• vegetarian option
• mini cakes
• French cuisine
• oven
• picnic
• buffet