Cream cake with Gruyère

Ingredients for 1 servings:

• 100 g flour
• 70 g butter
• 70 g Gruyère, finely grated
• 1 tbsp cream
• some salt
• some pepper
• some nutmeg
• 1 egg yolk
• some caraway, ground
• 1 egg yolk
• 200 g Gruyère, finely grated
• 1 dl cream
• pepper
• nutmeg
• 2 tbsp chives, cut into rolls

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

a hearty dessert of a special kind

Knead the flour, butter, cheese, cream, salt, pepper, and nutmeg into a dough and let it rest in the refrigerator for about half an hour. Then roll it out and cut out 12 rectangles, approximately 8 x 5 cm. Brush half of the rectangles with egg yolk and sprinkle the caraway seeds on top. Then bake all 12 sheets of dough in an oven preheated to 180°C for about 15 minutes, then let it cool. Puree the cheese with the second egg yolk and the cream. Season with pepper and nutmeg, stir in the chives, and refrigerate. Then spread the mixture onto the caraway-seasoned plates and place the other plates on top. The slices can be served cold or warm, then heat briefly at 180°C.