An excellent cake for an aperitif with friends or at night with a tite salad.
Ingredients:
85 gr of mustard
3 eggs
5 cl of milk
10 gr of Maïzena
100 gr of bacon
80 gr grated gruyere
200 gr of flour
5 cl of oil (I put sunflower oil)
1 sachet of baking powder
Preheat oven to 180 ° (thermostat 6)
In a bowl, combine the flour, milk, cornflour, yeast, oil and eggs.
Then add the gruyere, the mustard, the reblochon cut into small pieces and the bacon cubes. Mix well together.
Pour into a cake tin; I take a round mold as it is easier to cut and cook for 40 minutes.