Baked Fromage Blanc Cake
1 hr 25 min.
ready in 2 h. 35 min.
- For the filling
- 2 cups fromage blanc (or ricotta cheese)
- ⅜ cup cream (48% fat)
- 3 eggs (separated)
- ⅔ cup caster sugar
- 3 Tbsps Corn starch
- 1 lemon (finely grated zest)
- 1 pinch salt
- To decorate
- powdered sugar
For the dough: mix the flour and salt in a mixing bowl and rub in the butter until the mixture resembles bread crumbs. Gradually add just enough water to form a dough. If the dough is crumbly add more water. If it is wet and sticky, add a little more flour. Form the dough into a ball, wrap in clingfilm and chill for 1 hour.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a 24cm|9" deep springform tart tin.
Roll out the dough on a lightly floured surface and line the base and sides of the tin. Prick the base all over with a fork and chill for 10 minutes before baking.
For the filling: mix together the drained cheese, cream, egg yolks, sugar and cornflour until blended.
Whisk the egg whites with the salt until stiff, but not dry and gently fold into the cheese mixture until incorporated. Pour into the pastry case and smooth the surface. Bake for about 40 minutes, until the filling is set. Coolcompletely in the tin, then remove and place on a serving plate. Sift over a little icing sugar just before serving.