Tourteau de Fromage

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


          1. Remove dough from freezer and allow to soften enough to line inside of a 3-4 Quart stainless bowl.

          2. When bowl has been lined with dough, cover and return to the fridge to rest.

          3. Mix potato starch and sugar together.

          4. Add goat cheese to the starch & sugar mixture. Mix till smooth.

          5. Add egg yolks to the mixture slowly in increments.

          6. Gently fold whites into goat cheese mixture.

          7. Remove pastry-lined bowl from the fridge and carefully fill with goat cheese mixture.

          8. Bake at 425F for 12 minutes.

          9. Turn oven down to 350F and bake for 25-30 minutes or until a skewer comes out clean.