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Tourteau fromagé — goat cheese cake with a dark dome
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Source: https://recipheon.com/en/recipes/desserts/tourteau-fromage-goat-cheese-cake-with-a-dark-dome
About this recipe
Tourteau fromagé is a small French cake with a thin shortcrust shell, a light cheese filling and a distinctive, almost black dome. In this home version, fresh unsalted goat cheese is mixed with egg yolks, while softly beaten egg whites lift the filling as it bakes. Prepare two metal pans measuring 14 cm across and 3–4 cm deep, suitable for temperatures of 250°C. Weigh the cheese only after draining it thoroughly: if draining it yourself, do so ahead of time in the refrigerator for at least 2 hours or overnight, outside the stated recipe time. The two small cakes make eight servings.
Ingredients
For two small cakes in 14 cm pans
125 g type 550 wheat flour: 100 g for the pastry and 25 g for the filling
55 g unsalted butter: 50 g for the pastry and 5 g for the pans
30 g cold water
125 g fresh unsalted goat cheese, already thoroughly drained
150 g whole eggs without shells (about 3 size M eggs), to separate into whites and yolks
85 g white sugar: 60 g for the cheese filling and 25 g for the egg white foam
25 g whole milk with 3.5% fat
2 g salt: 1 g each for the pastry and filling
Steps
Put 100 g flour and 1 g salt in a bowl. Add 50 g cold butter, cut into pieces, and rub in with your fingertips until fine crumbs form. Pour in all 30 g cold water and knead briefly, just until the ingredients come together into an even dough. Do not add any extra flour.
Flatten the pastry, cover and refrigerate for 30 minutes. Toward the end of chilling, preheat the oven to 250°C with the fan on. Thinly grease the bases and sides of two metal pans measuring 14 cm across and 3–4 cm deep with all the remaining 5 g butter.
Divide the pastry into two equal pieces. Roll each thinly between sheets of parchment paper into a circle large enough to line the base and sides of a pan. Remove the paper and gently fit the pastry into the pan. Trim any overhang and press the scraps into thinner spots, using all the pastry. Do not dust the work surface with flour.
AI-generated Separate the eggs, collecting all the whites in a clean bowl. In another bowl, mash the already drained goat cheese with 60 g sugar and all the yolks. Add the milk, the remaining 25 g flour and 1 g salt. Mix thoroughly, breaking up any larger lumps of cheese.
Beat the egg whites with an electric mixer until foamy. Gradually add the remaining 25 g sugar and beat to soft, glossy peaks whose tips droop when the beaters are lifted. The foam should be supple and easy to fold into the cheese filling.
Stir about a quarter of the egg white foam into the cheese mixture to loosen it. Add the remaining foam and fold with a spatula, lifting the mixture from the bottom upward. Stop once the visible white streaks disappear, keeping as much air in the filling as possible.
AI-generated Divide all the filling evenly between the pans lined with raw pastry. Scrape down the sides of the bowl and gently level the surfaces. Lightly tap the pans on the work surface to remove the largest air pockets, then set them on a single baking sheet.
Place the baking sheet on the middle rack of the preheated oven and bake for 20 minutes at 250°C with the fan on. Without opening the door, reduce the temperature to 180°C with the fan on and bake for another 20 minutes. The tops should rise into domes and darken deeply, forming the distinctive, almost black layer. Carefully remove the pans to a heatproof trivet.
AI-generated Leave the cakes in their pans to cool completely, about 90 minutes. The domes may sink slightly as they cool. Gently loosen the pastry edges from the pans and remove the cakes. Cut each into four pieces to make eight servings. Keep any remaining portions covered in the refrigerator and eat within 2 days.
Estimated nutrition
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