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
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