Gastronomixs

Mature cheese sponge cake

The sponge cake can be used immediately or be further dehydrated to use as a crispy component.

Creation by Thijs Meliefste, Meliefste restaurant, Wolphaartsdijk, the Netherlands.

Makes 680g.

Mature cheese sponge cakeEnlarge

Ingredients

160

g

mature cheese

120

g

almond flour

40

g

flour

250

g

egg whites

160

g

egg yolks

Preparation method

Serving suggestions

Previous page