Recipe for Sweet little Swiss Cake


– 2 eggs
– 125g of softened butter
– 1 cup caster sugar
– 1/2 cup of milk
– 1 small swiss
– 2 cups flour
– 2 sachets of pastry yeast
– 1 sachet of vanilla sugar
– 40g of candied fruit
Orange Syrup
– 1 teaspoon of orange juice
– 70g of sugar
– 1 tablespoon of glucose
– 1 gelatin sheet

Preparation :

– Put the gelatin in soaking in cold water.
– In a saucepan, heat the orange juice, sugar and glucose, bring to a boil, stir constantly with a wooden spoon, allow to reduce for 8 minutes, out of the fire, add the drained gelatin, mix well, leave the syrup tired.
– Working in an electric mixer, softened butter and sugar until they are creamy, incorporate the eggs one by one and continue to work between each egg, incorporate the sifted flour, yeast, vanilla sugar, mix well , add the milk and small Swiss and work until the dough is homogeneous and creamy, gently incorporate the candied fruits.
– Butter and flour a missed pan, pour the mixture in, smooth the surface.
– Bake in a preheated oven at 180 ° C for 45 to 50 minutes.
– Check the cooking with the tip of a knife, it must stand clean, leave 10 minutes and unmold on a rack.
– Serve the cake in a dish and cover with warm syrup.


Swiss Carrot Cake Recipe


  • 300 g grated carrots
  • 250 g ground almonds (2 sachets)
  • 4 eggs
  • 200 g sugar
  • 60 g flour

The zest and juice of half a lemon

  • 1/2 sachet of yeast
  • 1 pinch of salt
  • Butter for the mold
  • The frosting:
  • 1 tablespoon lemon juice
  • 150 g icing sugar
  • 1 egg white


1)Preheat oven to 180 ° C. Peel and grate the carrots, to obtain 300 g.

2)Mix the sugar and the egg yolks until the mixture whitens. Add one-to-one zest, half-lemon juice, grated carrots, ground almonds, flour, salt and yeast. Mix well between each ingredient.

3)Beat the whites until firm. Incorporate them gently into the dough.

4)Butter and flour a missed pan. Pour the preparation and cook for 40 to 50 minutes (depending on the oven).

5)When the cake is cooked, remove it from the oven, let it cool and unmold it.

Ham & Swiss Stuffed French Toast

For the Ham & Swiss Stuffed French Toast



  • 1 loaf thick french bread
  • 6 ounces sliced ham
  • 3 ounce Swiss cheese (about 6 slices)
  • 3 large egg
  • 1 cup milk
  • butter – for frying
  • icing sugar – for garnish (optional)
  • maple syrup – for topping

How To Make Ham & Swiss Stuffed French Toast

Cut French loaf into 3 2-inch slices.

Then, cut each slice 3/4 of the way through from the bottom.

Stuff each slit piece of bread with equal amounts of cheese and ham. (You’re basically making sandwiches. It’s just that the bread is stuck together at one end.)

Whisk the egg and milk together. Dip each piece of bread in the egg mixture – coating both sides completely.

Melt about 2 Tablespoons of butter in a large frying pan or skillet over medium heat. Fry each side until golden brown (about 5 minutes for the first side and 4 minutes for the second side).

Dust with icing sugar and serve with maple syrup.


Fish, cabbage and Swiss grilled cheese sandwich


3/4 lb halibut, haddock, cod, or other mild white fish
1 Tbsp olive oil
1/2 tsp Old Bay Seasoning
1/4 tsp fresh black pepper
1/2 Tbsp grainy Dijon mustard
1 Tbsp mayonnaise
1-1/2 cups shredded cabbage or cole slaw mix
4 slices firm bread
8 slices Swiss cheese
2-3 Tbsp butter


Preheat the oven to 425°F. Line a small rimmed baking sheet with aluminum foil.

Dry the fish. In a small bowl, mix the olive oil, Old Bay Seasoning and black pepper, and rub the mixture on all sides of the fish. Place the fish on the prepared baking sheet, and roast in the oven for 15 minutes (or more, if the fish is very thick). Remove from the oven and set aside to cool slightly.

While the fish is cooking, in a mixing bowl stir together the mustard and mayonnaise, and fold in the cabbage until it’s well combined. Set aside.

Set a large nonstick frying pan on the stove; it should be large enough to hold two sandwiches at once.

Begin the sandwich assembly: Set out the 4 slices of bread, and place a slice of cheese on each piece of bread. Divide the fish into two pieces, and place one on each of 2 slices of bread. Top the fish with cabbage. Close each sandwich, pressing slightly to flatten the fish.

In the frying pan over low-medium heat, melt half of the butter. Place the two sandwiches in the pan, and weight down slightly with another frying pan or a plate. When the sandwiches are browned on the bottom, add the remaining butter to the pan and turn the sandwiches to brown the second side.

Serve hot.