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the appetizer:

In Classic Stars Desserts, pastry chef Emily Luchetti reprises a selection of recipes from the heyday of San Francisco's acclaimed Stars Restaurant, including Lemon Squares, Chocolate-Filled Filo Triangles, and Goat Cheese Cake with Mixed Berries.

I Love Desserts

 

Goat Cheese Cake with Mixed Berries

Goat Cheese Cake with Mixed Berries
Goat Cheese Cake with Mixed Berries

Serves 6 to 8

 
 

I first served this cake at a brunch in New York City in 1993, at the first annual convention of Women Chefs and Restaurateurs (WCR). It was a cathartic event, with founders Barbara Tropp, Lidia Bastianich, Barbara Lazaroff, Joyce Goldstein, Anne Rosenzweig, Johanne Killeen, Mary Sue Milliken, and Elka Gilmore bringing everyone together to promote women in restaurants. Today, WCR has an impressive scholarship program and is a significant voice for women in the food industry.

 
  • Butter and granulated sugar for the cake pan
  • 11 ounces fresh goat cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Grated zest of 1 lemon
  • 1 teaspoon freshly squeezed lemon juice
  • 6 large eggs, separated
  • 3 tablespoons all-purpose flour
  • 1/2 pint blackberries (about 1 cup)
  • 1 pint raspberries (about 2 cups)

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and dust with granulated sugar, tapping out the excess.

Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Stir in the egg yolks two at a time, mixing well after each addition. Mix in the flour until incorporated.

Put the egg whites in another mixer bowl, fit the mixer with the whip attachment, and whip on medium speed until soft peaks form. Using a spatula, gently fold the egg whites into the goat cheese mixture. Spread the batter into the prepared pan.

Bake until a skewer inserted into the center comes out clean, 25 to 30 minutes. Let cool to room temperature.

To serve, run a knife around the inside edge of the pan to loosen the cake, invert a platter on top of the pan, and then invert the plate and pan together. Lift off the pan. Top with the berries and serve.

Planning Ahead

The cake may be made a day ahead and kept refrigerated. Place the berries on top of the cake just before serving.

 
  • From:
  • Classic Stars Desserts
  • Favorite Recipes
  • By Emily Luchetti
  • Chronicle Books
  • Hardcover; 312 pages; $29.95
  • ISBN: 0-811-8-4703-9
  • Recipe reprinted by permission.

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Classic Stars Desserts

 
 
 
 
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This page created June 2007


 


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