Crispy Fromage Blanc Cake

Preparation

Step 1: Prepare the pan and preheat the oven

Preheat your oven to 170°C (340°F) with convection setting. Generously butter a 22 cm (9-inch) cake pan, then dust with a little flour, tapping out the excess. You can also line it with parchment paper for even easier unmolding. Place the pan in the fridge while you prepare the batter.

Step 2: Separate the eggs and whip the whites

Carefully separate the egg whites from the yolks. In a large mixing bowl, whisk the yolks with the granulated sugar for 2 to 3 minutes until the mixture pales and becomes frothy. Add the finely grated lemon zest and vanilla extract. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form — they should stand up firmly when you lift the whisk.

Step 3: Add the fromage blanc and dry ingredients

Add the room-temperature fromage blanc to the yolk-sugar mixture and fold gently with a spatula until smooth and homogeneous. Sift the flour and cornstarch together over the bowl, then fold them in by lifting the batter gently from the bottom. Do not stir vigorously to avoid deflating the mixture.

Step 4: Fold in the egg whites

Fold one third of the whipped egg whites into the batter with a quick motion to loosen the mixture. Gently fold in the remaining whites by lifting the batter from bottom to top while turning the bowl. Continue until the mixture is uniform with no white streaks remaining. The batter should stay airy and light.

Step 5: Prepare the crispy topping and bake

Melt the unsalted butter in a small saucepan or microwave. In a bowl, mix the brown sugar with one tablespoon of flour. Pour the melted butter over it and mix with your fingertips to form a coarse crumbly paste. Pour the cake batter into the prepared pan, then sprinkle the crispy topping evenly over the surface. Bake for 35 to 40 minutes.

Step 6: Unmold and serve

Check doneness by inserting a knife blade into the center — it should come out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes, then unmold onto a cooling rack. The caramelized crispy crust is the star of the show. Serve warm or at room temperature, with a red berry coulis or simply a spoonful of crème fraîche.