Lemon Fromage Blanc Cake
Ingredients
- 333.3 gFresh cheese (whisked smooth)
- 2 pcEgg (whites and yolks separated)
- 66.7 gWhite sugar (granulated)
- 33.3 gWheat flour (sifted)
- 0.7 pcCitrus limon (L.) Burm. f. (zest and juice)
- 0.7 pcSweet shortcrust pastry (ready to use)
- 13.3 gUnsalted butter (softened for the mold)
- 0.7 pinchGray sea salt (for the whites)
Method
An airy, mousse-like texture that melts in the mouth, brightened by a touch of lemon acidity. The crust is thin and golden, while the center remains moist and slightly jiggly out of the oven.
- 1
Butter a high-sided cake mold. Line the mold with the sweet shortcrust pastry, pressing firmly against the edges. Prick the bottom with a fork.
- 2
Separate the egg whites from the yolks. Whisk the yolks with the white sugar until the mixture turns pale and becomes frothy.
- 3
Add the fromage blanc, wheat flour, lemon juice, and zest. Whisk vigorously to obtain a smooth cream without any lumps.
- 4
Whisk the egg whites until stiff peaks form with a pinch of gray sea salt. Gently fold them into the mixture using a spatula, lifting the batter to avoid breaking the air bubbles.
- 5
Pour the mixture over the pastry. Bake at 180°C. The cake should rise and the surface should take on a beautiful amber color. A knife blade should come out clean.
Frequently asked questions
How do you get this dish right?
- Let the cake cool in the turned-off oven with the door slightly ajar to prevent it from collapsing too suddenly.
- Use well-drained fromage blanc for perfect structure.
How long does this dish keep?
Can be kept for 48 hours in the refrigerator under a cake dome. It tastes even better the next day, well chilled.
