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Active Time: 20 Minutes
Total Time: 55 Minutes
Yield: Serves 6
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| Light and airy with a mild, sweet flavor, this simple cake is a popular choice when the meal does not include a cheese course, because it provides an ideal combination of cheese and dessert. Other fruits, such as quartered fresh figs or nectarines, can be used in place of the berries, if you prefer. |
RECIPE INGREDIENTS
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DIRECTIONS
Preheat an oven to 375 degrees F Butter a cake pan 8 inches in diameter. Line the bottom with a circle of parchment paper cut to fit precisely; butter and flour the paper and the pan sides.
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Place the egg whites in a bowl. Using an electric mixer set on high speed, beat the whites until they form stiff but moist peaks.
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In another bowl, combine the goat cheese and sugar and, using a whisk, beat until well blended. Add the egg yolks, one at a time, beating well after each addition until smooth and creamy.
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Using a rubber spatula and working in several batches, carefully fold the beaten whites into the egg yolk mixture. (Do not overmix.) Pour the mixture into the prepared cake pan.
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Bake until the cake is golden, puffed and firm to the touch, about 25 minutes. Transfer to a rack to cool in the pan for 10 minutes, then invert onto the rack, lift off the pan and carefully peel off the paper. Transfer the cake to a serving plate, turn right side up and let cool completely.
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To serve, spread the creme fraiche evenly over the surface of the cake and then top with the berries. Alternatively, cut into wedges and serve warm, topping each piece with a swirl of creme fraiche and some berries just before serving.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
10g |
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