| RECIPE METHOD
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.