| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Eggs, at room temperature |
| 2/3 |
c |
Sugar |
| 4 |
T |
Clarified butter, at room |
|
|
temperature |
| 1 |
t |
Lemon zest, grated |
| 1/2 |
c |
All-purpose flour, plus 2 |
|
|
tablespoons |
| 1 1/2 |
c |
Fromage blanc or ricotta |
| 1/2 |
c |
Honey |
| 1 |
pt |
Fresh berries |
INSTRUCTIONS
Preheat oven to 350 degrees F. Set mixer (preferably an electric
mixer) near bain marie with hot not boiling water over low heat.
Butter one 9inch by 3inch full round cake pan and line bottom with
parchment. Butter pan and liner again and dust with flour. Put eggs
and sugar in mixing bowl and beat one minute. Place bowl over bain
marie and beat on high speed until egg mixture is just warm, about 3
to 4 minutes. Remove from bain marie and beat egg mixture until it
begins to thicken. Lower speed to medium high and continue beating
until mixture has tripled, about 5 minutes. Stir in butter and lemon
zest and then fold in flour quickly but gently, onehalf at a time.
Pour into prepared cake pan and bake 20 to 25 minutes until light
golden brown. Cool 10 minutes on a cake rack, remove from pan and
remove parchment. Allow to cool. Slice cake in half horizontally and
spread top and bottom layer with fromage blanc or sweetened ricotta.
(To create sweetened ricotta, stir ricotta together with honey and let
stand 5 minutes). Sprinkle with berries and serve. Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A03 Posted to MC-Recipe Digest V1
#993 by Sue <suechef@sover.net> on Jan 08, 1998
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