Light and lighter – Fromage blanc cake with strawberry sauce
Léger mais plus léger encore – Gâteau au fromage blanc avec coulis de fraises
In France and mainly in the Eastern part of France, in a region called Alsace, which is bordering Germany, they make wonderful gâteaux and tartes au fromage blanc. They have their own version in Germany called käsekuchen, which is similar. It’s made with Quark which is a fresh cheese slightly different from fromage blanc because of its thicker texture. I made a more traditional version here, which has a crust, so that would be called a tart instead of cake. This version is lighter, because I only used egg whites, no cream and no crust, so this very light cake would fit in the “diététique” section.
I had extra egg whites when I made palets bretons that I didn’t want to throw away. I was thinking first to make meringue, but since I am not a big fan of crunchy and extra sweet egg whites, the use of eggs whites was perfect here. Of course, you could use yolks if you wanted to, and of course there are different recipes for this wonderful gâteau au fromage blanc, and this is only one light version of it.
Since we are in America, domestic fromage blanc is not easy to find, so I used Fage Greek yogurt and it worked perfectly. You don’t have to feel guilty about having dessert after a meal, because this is will not make you feel heavy, but simply happy and satisfied.
I used Meyer lemons for a stronger lemon flavor, but that’s not really necessary, regular lemons work perfectly fine and would fit better here because it does take over the tanginess of the fromage blanc. If you want to compare this to an American dessert, it would be a very light and extended cousin of cheesecake. You can serve it with any coulis you like such as raspberries, fresh blackberries, etc…but when in season peaches and apricots would be a wonderful alternative.
Ingredients for about 6
For the cake
- 1 lb (or 500 g) Fromage blanc or greek yogurt
- 130 g granulated sugar
- 50 g flour
- 4 egg whites
- zest of 1 lemon
For the raspberry sauce
- 1 lb raspberries
- 4 tbs orange juice
- 1 tsp vanilla extract
- 2 tbs sugar or to taste
For the cake
In a mixing container, mix yogurt, sugar, flour and lemon zest. Beat egg whites to a stiff consistency and add to the mixture. Grease with butter a deep dish pan. Pour carefully the mixture and cook in a pre-heated oven at 355-360F for about one hour. If the center of the cake looks a little pale while the borders are golden, decrease temperature. When cooked remove from oven and turn upside down, let it cool that way. Then turn cut and enjoy.
For the strawberry sauce
Cut strawberries, mix with sugar, orange juice, vanilla extract and cook for about 15 minutes. Let it cool and blend. You can pass the sauce through a sieve to remove strawberry seeds and make the sauce gets smooth.
This entry was posted by silvia on February 28, 2011 at 5:28 am, and is filed under Desserts. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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this cake is absolutely beautiful. i love it and i only wish that i could eat it!!
Isn’t this looks awesome ? Yet simple recipe to share with. Thanks, Silvia. This is definitely something NOT Guilty for the ladies. haha…. Bookmarked it for later use. Hope you’re having a great week ahead.
This sounds similiar to my fav angel food but with cheese in it? I love the lightness of this one.. the picture is awesome how are you? Would love to hear from you… how is the family now?
you just killed me!!!!
this looks amazingly delicious!
J’adore les gâteaux au yaourt ou au fromage blanc, ils ont une texture que j’apprécie particulièrement. Avec un tel coulis de fraises, il est clair que tu as dû te délecter. Superbe!
I like the idea of a lighter than light cheesecake. Perhaps then I can have 2 small pieces for dessert.
Oh my goodness, it looks so light and moist! Sylvia, I can’t wait to try this. Maybe this weekend!
This looks simply beautiful! The sauce is so very pretty!! And the cake looks light and fluffy. ♥- Katrina
That looks wonderful. I am loving the cake recipe.
Welcome home, a little belated but it’s good to have you and your recipes back in town;-)
I love your beautiful light cheesecake with the beautifully colored strawberry/raspberry sauce, it’s so pretty and perfect for Spring.
This look utterly delicious! I’m definitely loving this cake!
This is simply mouthwatering. It must be much lighter than classic cream cheese.
normalement je n’aime pas trop les cheesecake trop lourds et trop sucrés mais ce gâteau a tout pour me plaire!
Welcome back, Silvia. I hope you had a great time back home. Your dessert looks really light which I love. Love the citrus flavour and the strawberry sauce. Hope you are having fun back to the States again. Take care.
This looks so much lighter than a conventional ‘cheesecake’! Thanks for sharing!!!
Hey Silvia! This is yet another fabulous dessert that satisfies your sweet tooth without derailing a healthy lifestyle.
Hi Silvia, I made this cake tonight. Love it very much. The best thing of this cake is not using any butter.
merci beaucoup !
This is my kind of dessert. All the pleasures of eating something delicious without the guilt. Thanks for sharing.
This looks so delicious. Is there any way it can be made with gluten free flour?
Mmm… this cake must melt in your mouth. I would also add a little bit of sour cream mixed with sugar on top as a sauce.