Lemon Fromage Blanc Cake

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.

• Prep: 20 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 427
• Protein: 13 g
• Carbs: 48 g
• Fat: 20 g

Ingredients

• 333.3 g Fresh cheese ( whisked smooth )
• 2 pc Egg ( whites and yolks separated )
• 66.7 g White sugar ( granulated )
• 33.3 g Wheat flour ( sifted )
• 0.7 pc Citrus limon (L.) Burm. f. ( zest and juice )
• 0.7 pc Sweet shortcrust pastry ( ready to use )
• 13.3 g Minimum butter sweet ( softened for the mold )
• 0.7 pinch Gray sea salt ( for the whites )

Instructions

1. Preparing the mold and base

   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. Whisking the yolks

   Separate the egg whites from the yolks. Whisk the yolks with the white sugar until the mixture turns pale and becomes frothy.

3. The cheese mixture

   Add the fromage blanc, wheat flour, lemon juice, and zest. Whisk vigorously to obtain a smooth cream without any lumps.

4. Whipping the whites

   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. Baking

   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.

Chef's tips

• 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.

Storage

Can be kept for 48 hours in the refrigerator under a cake dome. It tastes even better the next day, well chilled.