Baked Bramble Soft Cheese Gateau
1 hr 10 min.
- ⅔ cup
- 4 tablespoons
- 1 cup
Ricotta cheese (heaped)
- 2 tablespoons
large eggs (separated)
- 3 tablespoons
- ½ cup
superfine caster sugar
unwaxed lemon (finely grated zest)
- To decorate
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 25cm|10" tart tin.
Put the blackberries and liqueur in a small bowl and set aside.
Beat the ricotta until smooth, then beat in the creme fraiche and egg yolks.
Beat in the flour and 75g|1/3 cup of the sugar with the lemon zest until smooth. Stir in the soaked blackberries.
Whisk the egg whites until soft peaks form. Gradually add the remaining sugar, whisking constantly until stiff and glossy.
Stir a heaped tablespoonful of the meringue into the cheese mixture to loosen it, then lightly fold in the remaining meringue.
Pour into the tin and shake gently to level the surface. Bake for about 35 minutes, until golden and set. Leave to cool in the tin at room temperature.
Sift over a little icing sugar just before serving.