Blea cake - Blea cake - Healthy and gourmet meal idea

Blea cake

Prep Time30 mins
Cook Time35 mins
Total Time35 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Cuisine of the terroirs, Desserts, Great classics, Provence-Alpes-Côte d'Azur, Vegetables
Servings: 8
Calories: 220kcal


  • 500 g Flour
  • 250 g Butter
  • 200 g Caster sugar
  • 2 Egg
  • 1 pinch Cell
  • 1 sachet Vanilla
  • 1 sachet Chemical yeast
  • Zest of 3 or 4 small Lemon of Menton
  • 35 cl Milk
  • 80 g Sugar
  • 25 g Flan or corn powder
  • 4 Egg yolk
  • 1 Vanilla pod
  • 1 barrel Fine-cut mustard
  • 150 g Black raisin
  • 1/2 mustard glass Dark rum
  • 100 g Pinion
  • 2 Apple
  • 1 pinch Pepper and salt
  • 1 Icing sugar
  • 1 C. soup Egg
  • 1 C. soup Olive oil
  • Flour


  • Mix the flour, eggs, ointment butter, sugar, salt with your fingers or with the beater with its sheet to obtain a homogeneous paste. Add a few drops of water if necessary. Divide the dough in half. Add vanilla and yeast in one. In the other, put the lemon zest. Roll in balls and let rest 1 hour.
  • Macerate the grapes in the rum.
  • Prepare a pastry cream in the proportions indicated.
  • Remove the ribs of chard. Chop the leaves into strips, wash them several times in cold water until the water is no longer tinted. Drain the chiffonnade by pressing it between the hands. In a terrine, mix pastry cream, raisins and rum, pine nuts, salt and pepper.
  • Preheat the oven to 200 ° C (tea 6-7). Roll the vanilla dough with the roll to garnish the bottom of an oiled and floured pie dish, prick it with a fork. Spread the filling on 2 cm thick, add the apples in slices. Spread the lemon dough, cover the stuffing and hem the edges. Pick the top with a fork. Dore with 1 beaten egg.
  • Put in the oven at 180 ° C (tea 6) for about 1 hour. When the edges come off, the pie is cooked. Sprinkle the pie once cooled with icing sugar and cut into rectangles.

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