2 cups whole milk
1/2 cup unsalted butter, softened
4 large eggs
1/2 cup all-purpose flour
1 tablespoon active dry yeast
4 tablespoons grated cheddar cheese
To taste: salt and oregano
Refrigerated filling
1 ripe tomato, sliced into rounds
150g of smoked salami, sliced into thin strips
100g of mozzarella cheese, shredded
50g of green pitted olives, chopped
50g of black pitted olives, chopped
To taste: salt and oregano
Cream cheese topping
2 large eggs
2 tablespoons whole milk
To taste: paprika
2 cups whole milk
1/2 cup unsalted butter, softened
4 large eggs
1/2 cup all-purpose flour
1 tablespoon active dry yeast
4 tablespoons grated cheddar cheese
To taste: salt and oregano
Refrigerated filling
1 ripe tomato, sliced into rounds
150g of smoked salami, sliced into thin strips
100g of mozzarella cheese, shredded
50g of green pitted olives, chopped
50g of black pitted olives, chopped
To taste: salt and oregano
Cream cheese topping
2 large eggs
2 tablespoons whole milk
To taste: paprika
Blend the milk, butter, and eggs in a blender
Combine the flour, yeast, and cheddar cheese
Let it rest for 10 minutes
Grease a 25cm diameter cake pan
Place half of the dough, spread the tomato slices, and sprinkle with salt and oregano
Alternate layers of salami, mozzarella, olives, and salt and oregano
Repeat with the remaining ingredients
Cream cheese topping
Beat the eggs with the milk and pour over the cake
Sprinkle with paprika and bake in a preheated oven at 200°C for 40 minutes or until golden.
