That tangy quality from the goat cheese translates beautifully to desserts because it helps keep the "sweet factor" in control while taking the "rich factor" to new heights. This cake is a perfect example of that balance. This recipe is inspired by the talented Emily Luchetti, the executive pastry chef at Farallon Restaurant in San Francisco.
- 3/4 pound fresh goat cheese, such as Haystack Mountain Boulder Chevre, at room temperature
- 3/4 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon minced lemon zest (from 1 small lemon)
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 3 tablespoons all-purpose flour
- 3 large peaches, peeled, pitted, and cut into 1/4 inch thick slices
- 1/2 cup blueberries
- Confectioners' sugar
- Whipped cream or creme fraiche (optional)
In a medium bowl, combine the cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla. Beat at medium speed until smooth. Beat in the egg yolks, one at a time, incorporating each one completely before adding the next. Turn the mixer to low and add the flour.
In another bowl, using clean beater, beat the egg whites until firm. Beat one third of the egg whites into the cheese mixture. Gently fold in the rest of the egg whites. Spoon the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the cake is a deep golden brown, 35 to 40 minutes. Do not underbake or you'll have an eggy mess. Cool for 15 minutes on a cooling rack. Remove the cake from the pan and cool completely.
When ready to serve, invert the cake onto a serving plate. Dust with confectioners' sugar, and spoon the fruit on top of the cake, leaving a 1-inch border all the way around. Cut and serve, garnishing each piece with a little whipped cream, if desired.