This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin, a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou. Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that we are currently serving at Cafe Presse (see this post for photos of dishes from the new Spring menu at Cafe Presse). But we liked this recipe so much that we gave it a different name and continue to serve at Le Pichet.
This Gateau au fromage blanc is a bit more like a cake than a cheesecake, even though it is still very rich and dense.
- 12oz butter (at room temperature)
- 24oz goat’s milk fromage blanc (at room temperature)
- 3 cups sugar
- 1 teaspoon salt
- 6 large eggs (at room temperature)
- 2 tablespoons vanilla extract
- 2.5 cups flour (unbleached)
|1.||Cream together the butter, fromage blanc and sugar until light and fluffy. Add the eggs one at a time, mixing well between each egg. Add the salt and vanilla. Fold in the flour and mix until just combined.|
|2.||Pour the batter into a 10″ false bottom cake pan that has been buttered and floured. Bake on a sheet pan in a 350 degree F oven until the cake springs back on when touched and a toothpick comes out clean. Cool.|
|3.||When completely cooled, unmold the cake. Serve with dried plums simmered in spiced red wine syrup.|