Warm Rosemary-Brie Cake With Peach Preserves

Name: Warm Rosemary-Brie Cake With Peach Preserves
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 serving(s)
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)

Submitted by Busters friend

"Mmmmm - a way to make baked Brie even better. Homemade peach preserves balance the savory with rich summer sweetness. From the Miami Herald - attributed to McCormick."

Download

Ready In:: 1hr 5mins
Ingredients:: 11
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.).

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

View Full Profile