09/03/24: Recipe - Goat Cheese Torte with Icewine Cream and Strawberries

National Trends - Inspired by media coverage about ‘eating local’
Goat Cheese Torte with Icewine Cream and Strawberries

• 6 oz (175g) fresh goat cheese
• 3 Tbsp (45mL) sugar
• 4 large eggs, separated
  
• ¾ cup (175mL) whipping cream
• 2 Tbsp (25mL) sugar
• 1 tsp (5mL) finely grated orange zest
• 2 – 3 Tbsp (25-45mL) icewine
  
• 3 cups strawberries, halved
• Icing sugar for dusting

Directions

For goat cheese torte, preheat oven to 350F (180C) and grease and sugar an 8-inch (20 cm) cake pan. Cut out a circle of parchment paper to fit and place in bottom of pan. Cream goat cheese to soften and beat in sugar. Add egg yolks, one at a time, stirring well after each addition. In a separate bowl, whip egg whites with electric beaters until they hold a stiff peak. Fold one-third of the egg whites into the goat cheese until blended, then gently fold in the remaining two-thirds. Scrape batter into prepared pan and bake for 25 to 30 minutes, until the cake has risen and turned an even golden brown. Let cool to room temperature, but don’t worry when the center of the cake falls – it’s supposed to. It leaves you with a lovely space to fill with cream and berries. Remove cake from pan and peel away parchment.
For icewine cream, whip cream to soft peaks and whisk in sugar, orange zest and icewine. Dollop cream over top of torte.
For strawberries, wash, remove stems and cut into halves. Spoon berries over icewine cream and dust with icing sugar immediately before serving.
Goat cheese torte and cream can be made up to 4 hours in advance. Simply assemble immediately before serving.

Makes one 8-inch (20 cm) torte.