Elda Avila

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Poro and Gruyere cake

1h 15 mins
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The pore cake with a green salad is delicious.
Learn more about Elda Avila


6 portions
  • 150 grams flour
  • 90 grams butter
  • 2 tablespoons Water
  • 1/2 teaspoons salt
  • 600 grams leek, chopped
  • 2 eggs
  • 1 egg yolk
  • 100 grams Gruyere cheese, grated
  • 1 pinch nutmeg
  • 200 milliliters whipping cream
  • 30 grams butter


To prepare the pasta brisé: Cut the butter (90 gr) into pieces and add to the flour with the salt. Mix well to incorporate the butter, then put the water to form the paste (if necessary put a few more drops) and make a ball with your hands, wrap in plastic and let stand 30 minutes. It can also be done in food processor.
Remove the green part of the pores and split them, wash them well and drain. In a saucepan melt 30 g of butter and cook the pores with salt and pepper, moving so that they do not stick, until they are soft. If there is some liquid let it evaporate. Remove from heat and let them cool.
Heat the oven to 210º C. Grease a cake mold 23 cm in diameter. Flatten the pasta with the rolling pin and put on the mold, cutting the excess paste from the edges. Chop the base of the pasta with a fork. Keep in the refrigerator while the pores cool.
Beat eggs, yolk, cream, nutmeg, salt and pepper. Grate the Gruyere cheese. Put on the cake 2/3 of the grated cheese, then the pores, mix a little with care, put the mixture of cream and eggs and sprinkle with the remaining cheese.
Bake the cake for 45 or 50 minutes until golden brown. Serve hot or warm.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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