Cheese Bundt Cake

Blow out the candle and make wish

Cheese Bundt Cake

1stick + 3 tbl butter
1 1/4 cup granulated sugar
4eggs, separated
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
1/8tsp salt

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.

Pretty Josie.

Keegan