In a pan melt the butter and add to it a little sunflower.

This mixture of oil fry the finely chopped onion, slightly salted and pepper it.

After 3-5 minutes add the chopped bacon.

And as soon as he's a bit "melted", remove the pan from the fire.

An important ingredient of this recipe is the soft cheese Reblochon. His home is the Savoy region of France. Looks like this cheese: it has an orange rind with a slight white coating, and the inside is soft cream in color, with a sweet taste. By the way, with the birth of this cheese also is an interesting legend associated. In the Middle ages tax collectors were taken from the Savoyard peasants some of the milk produced. With the aim to keep more farmers on purpose "was negtaively" cows in the presence of the servants of the Lord. And after the tax collectors had gone, the cows were milked again. In French it sounds like "re-blocher" (translated as "re-milk the cow"). It takes its name Reblochon cheese. It should be noted that the milk from a second milking was greasy and perfect for cheese making.

So, Reblochon cheese, cut into cubes and lay out the bacon with onions.

Meanwhile, in a bowl break the eggs, slightly beat and sift there flour, adding dry yeast.

Carefully peremeshivaem and add pre-heated sunflower oil and warm milk.

After a few minutes to thoroughly mix with a spoon, with the aim of obtaining a homogeneous mass without lumps.

In the same batter, add the grated cheese (you can use any durum).

There also pour the contents of the frying pan (onions, bacon, soft cheese) and stir again.

Pour the batter into the cake pan. Lubricate it with oil there is no need, as the dough is quite greasy. Put in oven at 180 degrees for 45 minutes.

The finished cake let it cool.

Then remove it from the mold, remove excess oil with a napkin and serve warm or cold.

A traditional addition to the bakery is a simple green salad. And the cake, which is airy, flavorful and juicy, can be served as an appetizer and as a main dish.