|Blow out the candle and make wish|
Cheese Bundt Cake
1stick + 3 tbl butter
1 1/4 cup granulated sugar
1tsp vanilla extract
lemon zest from one lemon
fresh lemon juice from 1/2 lemon
2 1/2 cup room temperature farmer’s cheese, How to make farmer’s cheese from scratch or substitute for ricotta cheese
1 1/2 cup all purpose flour
2 tsp baking powder
Chocolate Ganache Glaze
1cup(200grams)semisweet chocolate chips
1/3cup(70grams) heavy cream
Butter and flour bundt cake pan
Preheat oven to 335F
In a medium bowl sift together flour, baking powder and salt, set aside
In the clean bowl of your mixer, whip the egg whites with a pinch of salt, once soft peaks are formed, gradually add 1/2 cup of granulated sugar, beat until stiff and glossy peaks are formed. Spoon whipped egg whites into a separate bowl. Set aside.
Using the same bowl you used to whip the egg whites(no need to wash it) just add butter and remaining sugar and cream butter until pale in color.
Gradually add egg yolks to the butter and beat until smooth and doubled in volume.
Add vanilla extract, lemon zest and lemon juice.
Add in 3 additions room temperature farmer’s cheese, beat until combined.
On low speed, stir in flour and lastly very lightly fold in the whipped egg whites.
Pour the batter into the prepared pan.
Bake for 45-55 minutes, until tooth pick comes out clean. Don’t open the oven for the 1st 30 minutes.
Remove from the oven and let cool on the cooling rack for 10 minutes. Then unmold the cake onto a serving plate.
Enjoy dusted with powdered sugar or glazed with chocolate ganache.
Heat heavy cream until it is hot and bubbles are forming on
the surface, pour over small pieces of chocolate, cover and let stand
for 2 minutes. Stir with a wooden spoon until smooth.Pour over the cooled bundt cake. Let set for 20 minutes and serve.
|Malachi – enjoying the first bite.|