Specialities Cheese crab

Specialty from the Poitou-Charentes area. Preparation of this cake requires special pans with rounded bottom. If you can't have some, it is possible to use a sponge cake pan or a pie pan.

©NRCO-DL

Ingredients : 260 g flour 120 g butter 250 g fresh goat's milk cheese 175 g superfine sugar 6 eggs 5 cl milk 1 pinch of salt 1 teaspoon vanilla oil

Preparation : 30 minutes

Cooking : 45 minutes

Recipe :
Make a pie crust with 100 g butter, 200 g flour, salt and some water. Let it rest into a ball for 2 hours. In a terrine mix goat's milk cheese with 125 g sugar and milk. When pastry is well homogeneous add the yolks one by one, 60 g flour and vanilla oil.
Beat the egg whites until stiff with the rest of sugar and blend into the rest of preparation.
Roll the pie crust out in a special buttered rounded pan and pour the preparation on it.
Bake in a low oven for 45 minutes. Let it cool and turn it out.