Ormonanche salted cheese
Recipe from the Laiterie du Petit Diable in Les Diablerets
1 package of shortcrust pastry
brown sugar (if possible use the Graeffe brand)
2 dl cream (double cream is even better)
1 dl white wine
Place the shortcrus pastry on a baking tray and prick the bottom with a fork. Cover with thin layers and butter flakes as follows: 1 layer flour, 1 layer brown sugar, 1 layer butter, 1 layer flour, 1 layer brown sugar, 1 layer flour, 1 layer brown sugar, 1 layer butter Sprinkle with cinnamon. Mix wine and cream and pour over the cake. Bake in the oven preheated to 200°C for 35 minutes.