Goat cheese and raspberry genoise
Gourmand Asia recommends you this recipe to make a genoise cake with fresh goat cheese and raspberries.
1. Separate the egg yolks from the whites. In a bowl, beat the egg yolks and sugar until the mixture turns pale. Add the goat cheese and beat again. In a large bowl, beat the egg whites and fold gently to the previous preparation.
2. Refrigerate. Mix the raspberry syrup with 10 cl water.
3. Line a loaf pan with parchment paper. Cut the genoise cake into three bands as the same size of the mold. Place one in the bottom of the mold. Soak the raspberry syrup using a large brush. Add a few raspberries and cover with a layer of goat cheese mousse.
4. Assemble the cake on two layers. Place in the fridge for at least 2 hours. Sprinkle with cocoa and garnish with mint leaves before serving the cake (although fresh).
Our baking tip: The fresh goat cheese gives an original note but does not overwhelm the taste of the cake.
Photo credit: Sucré Salé
