Dress Me Up Dollie

Oh my god.  On Tuesday, I had an itch to bake something decadent (a loaf of bread or some cokies just weren't going to do it), so I turned to one of my most recent cookbook purchases:  Classic Stars Desserts by Emily Luchetti.  It was nothing short of amazing.  I know that the sound of goat cheese may turn some people off, but just...do it!  Make the cake, thank me (and Emily!) later.  It is just so good!

Goat Cheese Cake With Mixed Berries

• 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)

1. Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and dust with granulated sugar, tapping out the excess.
2. 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.
3. 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.
4. Bake until a skewer inserted into the center comes out clean, 25 to 30 minutes. Let cool to room temperature.
5. 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.

My roommate and I agree that it would be completely appropriate to drizzle some chocolate sauce onthe cake or serve it with a dollop of pastry cream (or even just a scoop of vanilla ice cream).  The cake is simple enough that the flavors wouldn't compete, but bold enough to taste great on its own.

Image from Food And Spice