THE FESTIVAL CARNET
Lemon and Fromage Blanc Cake in Small Portions
A round cake with white cheese, eggs, rice flour and lemon, cooked without cookie base and then cooled in the refrigerator before serving small portions.
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A round cake with white cheese, eggs, rice flour and lemon, cooked without cookie base and then cooled in the refrigerator before serving small portions.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Choose the cheese
Use a thick white cheese. If whey floats on its surface, drain it before weighing 350 g. This recipe does not include added butter, but eggs and milk provide their own fat.
Prepare the mold
Line the base and sides of an 18 cm round tin with baking paper. Preheat the oven to 160 °C, conventional oven setting (no fan). Place the mold on a plate to handle it easily.
Prepare the lemon
Wash and dry the lemon. Grate only the yellow part of the peel. Squeeze the fruit and weigh 30 g of juice; reserve the rest for another use rather than pouring it randomly.
Separate the eggs
Break the three eggs one after the other in a small bowl. Separate each white from the yolk. Gather the whites in a perfectly dry bowl and the yolks in another, without any trace of yolks in the whites.
Mix the base
Whisk the yolks with 50 g of sugar for one minute. Add the 350 g of cottage cheese, then the juice and zest. Mix gently to obtain a uniform cream.
Add rice flour
Sift the 80 g of rice flour over the cream. Whisk until the lumps disappear, then scrape the bottom and sides with the spatula. The preparation remains more liquid than a cake dough.
Whisk the egg whites
Add the pinch of salt to the whites and whips at medium speed. When they foam, pour the remaining 20 g of sugar in two. Stop when whites hold but form a soft spout.
Fold in and bakes
Add a third of the whites to the cream to lighten it, then the rest by gently lifting. Pour into the mold. Bake for 35 to 45 minutes, without opening for the first 25 minutes.
Check the socket
The edges should be taken and the center only shake slightly when you move the mold. If it remains liquid, extend it by 5 minutes. Cut the oven and leave the door half open for 15 minutes before taking out the cake.
Cool and sliced
Let it cool for an hour on a rack, then keep in the refrigerator for at least 3 hours. It is normal for the cake to go down a little. Unmould when cold and cut into 8 portions. Do not add icing sugar or coulis that is not listed in the recipe.
Conservation. Store in a closed box in the refrigerator at 4 °C maximum and consume within 48 hours. Do not leave the dessert at room temperature for long.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Is it a low-calorie cake?
No energy values have been calculated or analyzed. The absence of added butter and the size of the shares are not sufficient to justify this claim. The sheet simply offers a cheese cake, with its precise quantities.
Is it possible to use liquid cheese?
Drain it beforehand and weigh 350 g after draining. Too much whey delays the intake and can leave a soggy center.
Why does the cake come down?
The whites hold air during cooking and then retract upon cooling. A slight sagging is normal for this yeast-free cake.
Can it be gluten-free?
Rice flour does not provide gluten by nature; for a gluten-free requirement, uses gluten-free flour and controls traces and material.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
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