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Melt the butter. Cut cut the Gorgonzola into cubes. Thinning out the rosemary.

In a bowl, separate the whites from the yolks. Beat the egg whites until stiff hard enough with the salt. Yolks and milk.

Stir in flour, baking powder and baking soda. Mixing. Pour butter. Mix to a smooth paste. Add honey, Parmesan and rosemary. Mixing.

Preheat oven to 180 ° C (gas mark 6) Carefully remove protein.
In a loaf tin lined with baking paper, pour half of the mixture, place the Gorgonzola and cover with the remaining dough.

Bake 45 minutes. Let cool before unmolding the cake.
Ingredients:

• 135g butter
• 150g Gorgonzola
• 3 sprigs of rosemary
• 3 eggs
• 2 pinches of salt
• 16CL milk
• 200g flour
• 10 g yeast in 1 cup + cup baking
• 3 Cup on s. Honey
• 75g Parmesan

Total time: Preparation + cooking time: 65 min
Yield: 6 people