Mini-cake with chorizo and Appenzeller®

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30 min.
Cook/bake time 30 min.


For 8 mini cakes

  • 350g fresh cheese
  • 3 eggs
  • 250g very fine flour (e.g., wheat fritters)
  • 6g dry yeast
  • 100g chorizo, diced
  • 100g Appenzeller®, diced
  • Salt pepper


  1. Preheat oven to 180 °C. Mix eggs and fresh cheese with a kitchen machine and season with salt and pepper. Add flour and dry yeast and stir to a smooth dough. Then add the chorizo and Appenzeller® cubes.
  2. Divide the dough into greased mini cake molds and bake for about 15 minutes. To test stick with a knife in a cake - is the blade dry the cakes are ready. Remove the cakes from the molds and leave them to cool on a cake rack.

Cheese in this recipe