Umbrian Traditional Cheese Cake. To know all the recipes of Italian food, a lifetime is not enough; every region, every city holds its own specialties. Sometimes there’s a modification of some ingredient over a few miles, other times we find the same ingredients hundreds of miles away: the name changes, but the result remains the same.
The cheese cake falls into this category: there are many versions and everyone raises a flag for originality. These are recipes handed down through generations and each family often keeps their own.
My recipe has its origins in a vacation on Lake Trasimeno. Curiosity led me to investigate local recipes, and this one was gifted to me on that occasion. Writing down all the noted recipes takes time, as I naturally have to prepare and photograph them each time to present them. This cake is mainly prepared during the Easter period, but sometimes also throughout the year.
It is a sumptuous, rustic cake rich in flavor due to the presence of a good amount of cheese.
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
Ingredients
A sumptuous cake loaded with cheeses, eggs…
- 4 cups flour
- 4 oz grated parmesan
- 3 oz pecorino (grated)
- 5 oz gruyere (diced)
- 2/3 cup milk
- 1/2 cup olive oil
- 4 eggs
- 0.7 oz compressed yeast
- to taste black pepper
- 2 tsp salt
Tools
- Molds
- Cutting Boards
- Knives
- Bowls
Steps
Few but good.
In a bowl, combine the flour, parmesan, pecorino, pepper (if you like it spicy, add more), and salt. Mix well to make the dry part homogeneous.
In a bowl, place the eggs and oil, add the warm milk with the dissolved yeast and blend for about 5 minutes. Then add to the dry part and knead.
Finally, add the gruyere and knead again to distribute the cheese well.
Transfer the dough to a high-sided cake pan (I used the chiffon cake mold) and let it rise for about three hours, or until doubled. The cheese content slightly slows down the rising: be patient.
Preheated oven at 320°F for about 40-50 minutes.
Remove from oven and take out of the mold. If you prefer, before putting the dough, line the bottom with parchment paper: it will make the final work easier. The result is what you see in the photo. Also beautiful to see!
It is a cake rich in fats, it stays soft for a few days outside the fridge. Once dry, you can toast it to make tasty croutons for your soups or appetizers. You can serve it sliced for rustic snacks, appetizers, outdoor trips, accompanied by various sauces. Great both warm and cold.
FAQ (Questions and Answers)
Can I change the variety of cheeses?
The recipe includes these three cheeses. However, for personal taste, they can be replaced with other cheeses of the same consistency.
