Warm Rosemary-Brie Cake With Peach Preserves
Ready In: 1 hr 5 mins
Serves: 12
Ingredients
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon salt
- 8 -10 ounces brie cheese or 8 -10 ounces camembert cheese, chilled
- 4 eggs, at room temperature, separated
- 3⁄4 cup sugar, divided
- 1⁄2 teaspoon cream of tartar
- 1⁄2 cup butter, at room temperature (1 stick)
- 1⁄4 cup milk
- 2⁄3 cup peach, at room temperature (or apricot preserves)
Directions
- Heat oven to 325 degrees. Butter and flour a 9-inch springform pan. Mix flour, baking powder, rosemary and salt in small bowl; set aside.
- Slice cheese evenly into 3 horizontal layers. (Oil the blade for easier cutting.) Place 1 layer, skin-side down, in center of prepared pan. Cut remaining 2 layers into half-circles. Place, skin-side down, around brie in pan so that most of the bottom of the pan is covered. Set aside.
- Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Mix in ¼ cup sugar and cream of tartar, beating until egg whites hold stiff peaks. Set aside.
- In another bowl, beat butter and remaining ½ cup sugar on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally. Add egg yolks; beat on high speed until well blended, scraping sides of bowl occasionally.
- Beat in half the flour mixture, the milk and then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.
- Stir 1/3 of the beaten egg whites into the batter until well blended. Gently fold in remaining egg whites, blending well. Pour and spread batter over brie to create an even layer.
- Bake 35 to 45 minutes, until cake pulls away from pan sides and toothpick inserted in center comes out clean. Cool about 30 minutes in pan on wire rack.
- Remove rim of pan. Spread top of cake evenly with preserves. Serve warm. (Refrigerate any leftover cake, reheating for 15 to 20 minutes in a 350-degree oven before serving.).
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