It’s become obvious to me why Dorie Greenspan has so many devotees. She’s a great writer, cook, and baker, and she believes that more detail is better in recipe directions, rather than brevity. She’s up front when something takes a lot of time, as this one does, but with a little planning, it’s not difficult. This makes her recipes easy to follow, complete, and reassuring to bakers who may or may not have a lot of experience. It’s why her books are treasured tomes. Having purchased both Around My French Table and Baking From My Home To Yours, I’m a devotee now, too. It doesn’t take long to understand why Tuesdays with Dorie and French Fridays with Dorie are such enthusiastic blog projects. I’ve had these two books on the coffee table for a few weeks, and it’s been fun to peruse them while lying on the couch relaxing.
As with the Silver Spoon ricotta cake, this is a cake made with cheese that isn’t like New York style cheesecake. It’s light, and tangy, and not very sweet. It has a tart dough crust, and the filling is made light by separating the eggs, and folding the egg whites into the yolk and goat cheese mixture, before pouring it into the tart shell and baking it.
I made this as a first dessert course for a dinner party recently, and served it with a hot lemon sauce and strawberries, though it would also be delicious in a more savory setting, I think. Do yourself a favor and get Around My French Table, and make this cake. You’ll be very glad you did.