Fruit Topped Goat Cheese Cake |
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| Unsalted butter, for buttering pan |
6 large eggs, separated |
| 3/4 pound chevre cheese, at room temperature |
3 tablespoons all-purpose flour |
| 3/4 cup plus 2 tablespoons sugar |
3 large peaches, peeled and cut into 1/4-inch slices |
| 1 teaspoon lemon zest |
1/2 cup blueberries |
| 1 1/2 teaspoons freshly squeezed lemon juice |
Confectioners' sugar |
| 1 teaspoon pure vanilla extract |
Whipped cream or crème fraiche, optional |
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| Preheat oven to 350°. Butter a 9-inch round cake pan,
and dust with 1 tablespoon sugar. In the bowl of an electric mixer
fitted
with the paddle attachment, combine the cheese with 3/4 cup sugar,
lemon zest, lemon juice, and vanilla. Beat on medium speed until
smooth. Beat in egg yolks, one at a time, incorporating each one
completely before adding the next. Reduce to low speed, and add
flour. In another bowl, using the whisk attachment, beat egg whites
until stiff. Beat one third of the egg whites into cheese mixture.
Gently fold in remaining egg whites. Pour batter into prepared
pan. Bake until deep golden brown and a toothpick inserted in the
center comes out clean, 35 to 40 minutes. Cool for 15 minutes on
a wire rack. Remove cake from pan, and return to wire rack until
completely cooled. In a medium bowl, mix peaches and blueberries
with remaining 1 tablespoon sugar. (You may need more sugar, depending
on the sweetness of the fruit.) Set aside. When ready to serve,
invert the cake onto a serving plate. Dust with confectioner's
sugar, and spoon the fruit over the cake, leaving a 1-inch border
all the way around. Cut, and serve. |
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| Yield: 8 to 10 servings |
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