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Airy Fromage Blanc Cake with Raspberry Coulis
Light and airy, this fromage blanc cake takes its scent from lime zest and its lift from whisked egg whites, then gets served cold with a homemade raspberry coulis. The Speedy Chef whisks the batter and the whites in turn, and the Premiaglass casserole gives the cake a tall, even rise.
- Total time
- 100 min
- Prep
- 10 min
- Cook
- 30 min
- Rest
- 60 min
+ Tupperware Speedy Chef, Tupperware SuperSonic Chopper, Tupperware Mixing bowl
Ingredients
Method
Heat the oven to 180 °C (350 °F). Butter the Tupperware Premiaglass casserole 2.1 l and dust it lightly with flour.
Separate the eggs.
Whisk the fromage blanc and sugar in the Tupperware Speedy Chef. Add the egg yolks and whisk, then the flour, whisking on speed 2.
Grate the lime zest straight into the mixture, stir and transfer everything to the Tupperware Mixing Bowl 3.5 l.
Wash and dry the Speedy Chef and whip the egg whites to stiff peaks. Fold them in gently in two additions with the silicone spatula.
Pour into the casserole and bake for about 30 minutes.
Let the cake cool outside the oven for at least 1 hour before turning it out.
Blend the raspberries, icing sugar and lemon juice, if using, in the Tupperware SuperSonic Chopper Compact. Serve the cake cold with the coulis.
