Saturday, 21 July 2007
i am a sucker for goats cheese. i could eat truckloads of goats cheese every single day. goats cheese toast is one of my favourite little dishes on the planet and sometimes i just drizzle some honey over some fresh goats cheese and call it a dinner.
when i recently discovered kate zuckermanns recipe for a soft goats cheese cake, i knew i had to do it. unfortunately my cake was more like a souffle (that collapsed the minute i wanted to slice the cake...) all runny and very unpresentable. so i worked on the recipe a little bit and added some cream cheese and just baked the cake in the oven like a "normal" cheesecake. the result was nice and soft and full of goats-cheese flavour. that for once - smellend sweet. the cake is pretty rich in flavour so dont serve too much at once. tiny slices with a generous topping of apricot or apple are just perfect.
1 egg yolk
pinch of salt
300g soft, fresh goats cheese
50g creme fraiche
100g cream cheese
2 hand full of walnuts, roughly chopped
3-4 apricots, halved, stoned and cut in slices
line a small, round cake tin with a diameter of about 15 cm with baking paper.
mix egg, egg yolk and sugar until it's pale and kinda foamy. then add pinch of salt & soft goats cheese and mix until well combined. then add cream cheese and creme fraiche. pour mixture into prepared cake tin.
bake in the middle of the oven at 150 c° for about 70 minutes (or until the mixture is set and has started to brown just a little on the surface). let cool, then decorate with chopped hazelnuts on the sides and some apricot slices on top.
cut in small wedges and serve as a sweet starter or as dessert.