The traditional and rustic Tourteau de Fromage originates from the Poitou-Charentes region of France. Made with simple ingredients, it has a very distinct appearance with a black outer crust and light and spongey interior. The key to achieving the charcoal-like top is to bake the cake in a very hot oven before lowering the temperature for the rest of the baking time.
Yields: ~10 Servings Time: ~1 Hour
6 oz Goat Cheese at room temperature
2 oz Egg Yolks at room temperature
2.25 oz superfine Sugar
.5 oz Potato Starch
3 oz Egg Whites at room temperature
A pinch of Cream of Tartar
A pinch of Vanilla Bean
1 10” Frozen dough round
Remove dough from freezer and allow to soften enough to line inside of a 3-4 Quart stainless bowl.
When bowl has been lined with dough, cover and return to the fridge to rest.
Mix potato starch and sugar together.
Add goat cheese to the starch & sugar mixture. Mix till smooth.
Add egg yolks to the mixture slowly in increments.
Gently fold whites into goat cheese mixture.
Remove pastry-lined bowl from the fridge and carefully fill with goat cheese mixture.
Bake at 425F for 12 minutes.
Turn oven down to 350F and bake for 25-30 minutes or until a skewer comes out clean.