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Recipe · Poitou-Charentes
Tourteau fromager du Poitou
Poitou goat cheese cake with a blackened top
⏱ 90 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1all-butter shortcrust pastry
250 g (9 oz)fresh goat cheese
150 g (5 oz)sugar
5eggsseparated
50 g (2 oz)flour
1lemon zest
1 teaspoonvanilla extract
1 pinchsalt
- 1 all-butter shortcrust pastry
- 250 g (9 oz) fresh goat cheese
- 150 g (5 oz) sugar
- 5 eggs separated
- 50 g (2 oz) flour
- 1 lemon zest
- 1 teaspoon vanilla extract
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line a tall charlotte mold with the pie dough.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Beat the fresh goat cheese with the sugar.
- Add the egg yolks one at a time, then the flour, zest and vanilla.
- Whip the egg whites to stiff peaks with the salt.
- Gently fold them into the mixture.
- Pour into the lined mold.
- Bake for 30 minutes at 240°C (475°F): the top is meant to turn black.
- Lower to 180°C (350°F) and bake 15 minutes more.
- The finished cake is black on top and creamy yellow inside.
- Unmold while warm; eat cold as a cake or with drinks.
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