Crousti-cakes with gouda and cumin, the totally addictive biscuits of the aperitif

Some recipes are sometimes made by chance. We see a photo, and we decide to test, without really knowing what the result will be.
Sometimes we can be disappointed. Other times, we are completely carried away!

This is how, a few years ago, I spotted and realized crispy cakes. These little crackers are totally addictive as an aperitif or whenever you feel peckish. Since then, I have never got tired of this recipe and I make it again very regularly, always with the same pleasure. Of course, I always change a little something in the filling, according to my desires of the day.
On the other hand, what doesn’t change is that I always accompany them with cheese, and when I start eating them, I don’t know how to stop.

These crispy cakes are very easy to make. First of all, we prepare simple cakes richly garnished and well flavored, with almonds, gouda and cumin. Once cooled, they cut very easily into thin slices and are then returned to the oven to brown and become crispy. Hmmm!
You have been warned, once you have tasted these little things, you may not be able to do without them.


Crousti-cakes with gouda and cumin:

110g slivered almonds
100g butter
3
eggs
10 cl of milk
200g flour
1/2 teaspoon baking powder
1 tsp cumin seeds
90g gouda cheese
Salt pepper

Preheat the oven to 180°C.


Roast the slivered almonds for about 8 minutes in the hot oven.
Pass the butter lightly in the microwave to make it very soft.

beat them eggs.
Add the very soft butter. To mix together.
Add the milk. To mix together.
Add flour, baking powder, cumin, salt and pepper. To mix together.
Add grated gouda and almonds. To mix together.

Divide the batter into three small cake tins.
Bake for about 30 minutes.
Unmold and set aside overnight.

The next day, make very thin slices. That cut very easily.

Preheat the oven to 180°C.

Spread the slices on a baking sheet and bake for about 8 minutes. Flip the slices and put them back for about 3 minutes. They should be golden brown.
Proceed several times.

Leave to cool and store in a tin.

To finish: I use this mold (here). I make 3 of them which are the perfect size to be nibbled on as an appetizer. Of course, you can use one or more other molds in your possession. You just have to adjust the cooking times.


These crousti-cakes are very easily available. I always keep the slivered almonds, but I vary the flours, cheese and spices.
I really like cumin because it goes very well with cheese. Espelette pepper as here Also one of my favorite scents.


Be careful during the second cooking. They can brown or even burn very quickly. From one oven to another, the cooking times may vary.

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