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      RECIPE TITLE "Goat Cheese Cake Recipe"
    Source: Source: Casual Cuisines of the World - Bistro,
    Courtesy of:

    yields Serves 6 time--- difficultyeasy

    Light and airy with a mild, sweet flavor, this simple cake is a popular choice when the meal does not include a cheese course, because it provides an ideal combination of cheese and dessert. Other fruits, such as quartered fresh figs or nectarines, can be used in place of the berries, if you prefer.


    4 eggs, separated
    5 1/2 oz fresh goat cheese
    3 tablespoons sugar
    1/2 cup creme fraiche
    1/2 cup fresh raspberries
    1/2 cup fresh blackberries

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.

    Preheat an oven to 375 degrees F Butter a cake pan 8 inches in diameter. Line the bottom with a circle of parchment paper cut to fit precisely; butter and flour the paper and the pan sides.

    Place the egg whites in a bowl. Using an electric mixer set on high speed, beat the whites until they form stiff but moist peaks.

    In another bowl, combine the goat cheese and sugar and, using a whisk, beat until well blended. Add the egg yolks, one at a time, beating well after each addition until smooth and creamy.

    Using a rubber spatula and working in several batches, carefully fold the beaten whites into the egg yolk mixture. (Do not overmix.) Pour the mixture into the prepared cake pan.

    Bake until the cake is golden, puffed and firm to the touch, about 25 minutes. Transfer to a rack to cool in the pan for 10 minutes, then invert onto the rack, lift off the pan and carefully peel off the paper. Transfer the cake to a serving plate, turn right side up and let cool completely.

    To serve, spread the creme fraiche evenly over the surface of the cake and then top with the berries. Alternatively, cut into wedges and serve warm, topping each piece with a swirl of creme fraiche and some berries just before serving.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 194 Fat: 13g Carbohydrates: 10g
    Cholesterol: 162mg Sodium: 148mg Protein: 10g
    Fiber: 1g % Cal. from Fat: 60% % Cal. from Carbs: 21%

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