Ham, Smoked York Sausage & Cheese "Bola"

As you may have clearly noticed I've been experimenting all different kinds of salty cake combinations possible lately and I must say that I find one better after the other.Ii'm a sucker for any smoked meat and all kinds of cheese you can imagine so these ingredients had to go into my salty cake for sure. The amazing taste of the York smoked pork sausage, mixed with  the savory  slices of the fresh ham and the creaminess of the melted Flemish cheese were a pure decadence that only a beetroot, lettuce, red onions, cherry tomatoes and vinegraitte sauce saved from being too dangerous...afterwards.

Dough:

• 3 large organic eggs
• 1 cup milk
• 1 dl of olive oil
• 2 cups flour
• 1 teaspoon baking powder soup

Filling:

• 200gr Flemish cheese
• 10 slices of York smoked pork sausage
• 170gr ham
• salt q.b.

Cut the smoked sausages, ham and cheese into pieces and reserve. Beat the eggs. Add milk and the olive oil and beat very bem. Add the flour and baking powder and beat well. Add the sausages and involve them in the dough. Put this into an anti-stick medium mold smeared with butter and sprinkled with flour. Take it into the preheated oven at 180 degrees for about 30 to 40 minutes.

Massa:

•  3 ovos grandes biológicos
• 1 chávena de leite
• 1 dl de azeite
• 2 chávenas de farinha
• 1 colher de sopa de fermento em pó 

Recheio:

• 200gr queijo flamengo
• 10 fatias de paio
• 170gr fiambre
• sal q.b.

Cortar os enchidos e o queijo em pedacinhos e reservar.. Bater os ovos. Juntar o leite e o azeite e bater muito bem.Juntar a farinha e o fermento e mexer muito bem. Juntar os enchidos e o queijo e envolver. Colocar este preparado numa forma anti-aderente untada com manteiga e polvilhada com farinha.Vai ao forno pré aquecido a 180º cerca de 30-40m.