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Before starting this Tourteau Fromager recipe, make sure you have organised all the necessary ingredients.
Strain the fresh goats' cheese in a clean cloth...
... to extract as much moisture as possible.
Open the cloth...
... and place 215 grams of cheese in a mixing bowl
Roll out the shortcrust pastry...
... and line two tourteau fromager moulds.
Discard the pastry excess with a knife.
Blanch the egg yolks and castor sugar with a whisk.
Add the zest of one lemon...
... and the liquid vanilla extract.
Add the goats' cheese and combine with a whisk. The preparation should be homogeneous, without lumps.
Add the flour and combine.
In a separate bowl, beat the egg whites until firm.
Add the beaten egg whites to the preparation...
... and fold gently.
Divide the preparation in half and fill both moulds.
Bake in a very hot oven at 280°C (gas 12) for 10 minutes.
Turn the oven off and leave the cake in there for 50 minutes.
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