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Preheat oven to 180 ° C

Cut the Gorgonzola into small cubes. Thinning and rosemary wash and dry. Cut the leaves with scissors into small pieces and set aside.

Separate the whites from the yolks and beat egg whites until stiff enough farm with 2 pinches of salt.

In a food processor, place the egg yolks, flour, milk, and mix. Gradually add the melted butter and cottage cheese. Mixing again. When the mixture is smooth, honey, parmesan and rosemary. Add the egg whites gently with a spatula.

Half of the mixture into a loaf pan and sprinkle with diced Gorgonzola. Pour. Half of the mixture over soon

Put the pan cook for about 45 minutes. Prove when the cake is still warm.
Enjoy as an aperitif or as an appetizer with a salad.

Ingredients:

• 200g flour with baking powder
• 3 eggs
• 50g melted butter
• 50 g cream cheese with 20%
• 16 cup of whole milk
• 150g Gorgonzola
• 75g freshly grated Parmesan, if possible
• 3 sprigs of fresh rosemary
• 3 Cup on s. Liquid honey

Total time: Preparation + cooking time: 60 min
Yield: 8 people