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GOAT CHEESE CAKE WITH MIXED BERRIES

I first served this at a brunch for the International Association for Women Chefs and Restauranteurs (IACWCR) in New York City. It isn't too sweet and the goat cheese adds a savory element. It is also good after a light lunch.

SERVES 6 TO 8

11 ounces goat cheese
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon freshly chopped lemon zest
1 teaspoon freshly squeezed lemon juice
6 large eggs, separated
3 tablespoons all-purpose flour
1 1/2 pints blackberries
1 1/2 pints raspberries

Equipment
A 9-inch round cake pan, buttered and sugared

Preheat the oven to 350 degrees.

In a medium mixing bowl, combine the goat cheese, sugar, vanilla extract, lemon zest, and lemon juice. Mix until smooth and then add the egg yolks, two at a time

Whip the egg whites until soft peaks form. Gently fold the egg whites into the goat cheese mixture. Spread the batter into the prepared pan.

Bake the cake until a skewer inserted in the middle comes out clean, 25 to 30 minutes. Cool the cake and remove it from the pan by inverting it onto a serving platter or large plate.

Serve the goat cheese cake with the berries placed in the center of the cake

AHEAD OF TIME NOTES
The cake can be made a day ahead of serving. Store at room temperature wrapped in plastic wrap. Do not add the berries until just prior to serving


Recipe from Four-Star Desserts by Emily Luchetti Photographs by Michael Lamotte Food Styling by Sara Slavin (Harper Collins Publishers; $32.50/hardcover; September 1996)
ISBN: 0-06-017315-7
Reprinted with permission


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Lisa Ekus Presents...

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