Genoise With Sweet Fromage Blanc And Berries
- 5 large eggs removed from
- refrigerator one hour before using
- 2/3 cup sugar
- 4 tablespoons clarified butter room temperature
- 1 teaspoon grated lemon zest
- 1/2 cup all-purpose flour plus
- 2 tablespoons all-purpose flour
- 1 1/2 cups fromage blanc or ricotta
- 1/2 cup honey
- 1 pint fresh berries
Preheat oven to 350 degrees. Butter one 9-inch by 3-inch full round cake pan and line bottom with parchment. Butter pan and liner again and dust with flour.
Set mixer (preferably an electric mixer) near bain marie with hot (not boiling) water over low heat.
Put eggs and sugar in mixing bowl and beat one minute. Place bowl over bain marie and beat on high speed until egg mixture is just warm, about 3 to 4 minutes. Remove from bain marie and beat egg mixture until it begins to thicken.
Lower speed to medium-high and continue beating until mixture has tripled, about 5 minutes. Stir in butter and lemon zest and then fold in flour quickly but gently, one-half at a time.
Pour into prepared cake pan and bake 20 to 25 minutes until light golden brown. Cool 10 minutes on a cake rack, remove from pan and remove parchment. Allow to cool.
Slice cake in half horizontally and spread top and bottom layer with fromage blanc or sweetened ricotta. (To create sweetened ricotta, stir ricotta together with honey and let stand 5 minutes). Sprinkle with berries and serve.
This recipe yields 4 servings.