CHEESE AND FRESH CHEESE SPREAD CAKE
Ingredients
4 people- Eggs 6
- Potato starch or corn starch 150 g
- Sugar 250 g
- Juice of a small lemon to taste
- Fresh Spreadable Sheep Cheese 700 g
- Grated rind of lemons 2
- Baking powder for cakes 1 sachet
- Corn seed oil 4 tablespoons
- Lemon flavour 1
- Icing sugar to taste
Method
Turn on the ventilated oven to 170°.
Cover a 24 cm springform mould with parchment paper, leaving higher the edges, the cake will swell a lot during cooking, then it will deflate as it cools.
With whisks, whip the eggs together with lemon flavour and grated lemon peel until you get a frothy mixture, add sugar and mix again.
Combine oil while continuing to whip, then add also starch and mix well.
Combine the lemon juice and Spreadable Sheep Cheese and mix everything together, being careful not to leave lumps. As soon as the mixture is uniform enough, add the sifted baking powder and mix.
Pour the mixture into the mould and bake at 170° ventilated for 45 minutes.
Take out of the oven and let cool.
As soon as the cake is cold, lay it down on a tray and sprinkle with icing sugar.
RECIPE BY: Luisa Bayre and her staff
