Tourteau Fromagé is a delightful French cheese cake with a unique twist. It boasts a distinctive blackened top and creamy, tangy interior that sets it apart from your average dessert. Perfect for cheese lovers and adventurous bakers alike!
Fresh goat cheese is the star of this cake, providing its creamy texture and tangy flavor. Granulated sugar sweetens the cake, balancing the cheese's natural tartness. All-purpose flour gives the cake structure without making it dense. Unsalted butter adds richness and a tender crumb. Eggs help bind everything together while contributing to the cake's airy texture. A touch of salt enhances the overall flavor, while vanilla extract adds a sweet aroma. Lemon zest brightens the flavor profile, and heavy cream adds a luxurious, smooth finish.
This cake pairs wonderfully with fresh berries or a tart fruit compote to complement the rich, tangy flavors. Consider serving it with a side of whipped cream or a drizzle of honey for added sweetness. A chilled glass of sparkling wine or a light dessert wine can also enhance the experience.
First off, preheat your oven to 475°F (245°C) and get your 9-inch springform pan greased and ready. You’ll thank yourself later for this step! In a large mixing bowl, beat together the goat cheese and sugar until they’re smooth and well-combined. This is your base, so take your time to ensure there are no lumps.
Add the eggs one by one, mixing thoroughly after each addition. This step helps incorporate air into the batter, which will contribute to that lovely texture later on. Stir in the vanilla extract, lemon zest, and heavy cream. These ingredients will infuse the cake with additional flavor and creaminess. Gradually add the flour and salt, mixing just until you have a smooth batter. Be careful not to overmix at this point.
Pour the batter into your prepared pan, smoothing out the top with a spatula. Place the pan on a baking sheet to catch any drips, then bake for 10 minutes. After that initial blast of high heat, reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes. You’re looking for a set cake with a beautifully blackened top.
Once baked, let the cake cool completely in the pan. This can take a bit of patience, but it’s crucial to let it set properly before removing from the pan and serving.
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