People can rarely guess that fresh goat cheese is the base for this torte. Its fallen soufflé appearance leaves a great sunken centre to fill with cream and fruit.
Goat Cheese Torte:
325 grams (6 ounces) fresh goat cheese
3 tablespoons sugar
4 large eggs, separated
¾ cup whipping cream
2 tablespoons sugar
1 teaspoon finely grated lemon rind
2 tablespoons limoncello
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
Preheat oven to 350F.
Grease and line bottom and sides of an 8-inch cake pan (or 8 baking dishes) with parchment paper.
Cream goat cheese with electric beaters to soften. Beat in sugar.
Add egg yolks, one at a time, stirring well after each addition. In a separate bowl, whip egg whites with clean electric beaters until they hold a stiff peak.
Fold 1/3 of egg whites into goat cheese until blended, then gently fold in the rest. Scrape batter into prepared pan and bake for 25 to 30 minutes, until the cake has risen and turned an even golden brown. Cool to room temperature.
Don't worry when the centre of the cake falls. Remove cake from pan and peel away parchment.
Whip cream to soft peaks and whisk in sugar, lemon zest and limoncello. Dollop cream over top of torte.
Spoon berries over limoncello cream and dust with icing sugar immediately before serving. Serves 8.
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