Tracee

2/3 cup pastry flour
1/3 cup cornstarch
2 eggs, separated
4 whole eggs
1 egg yolk
1/2 teaspoon cream of tartar
1/2 cup + 2 Tablespoons sugar
1 teaspoon vanilla extract

Filling:
2/3 cup white wine
3 Tablespoons fresh lavender, chopped
2+1/2 teaspoons gelatin powder
6 egg yolks
2/3 cup sugar
2 Tablespoons lemon juice
2 cups mascarpone cheese

Preheat oven to 350 F.

Line a jellyroll pan with parchment paper.

Sift together flour and cornstarch and set aside.

Whip the 2 separated egg whites with cream of tartar until stiff peaks
and reserve. Warm 4 eggs in their shells in hot water for 2 minutes.
Whip the 4 eggs with the 2 separated yolks plus additional yolk on high
speed with sugar and vanilla until think and pale. Fold in flour, and
then fold in whites in 2 additions.

Spread batter evenly onto baking pan and bake for 15 to 18 minutes.
Allow to .

Line sides of an 8-inch springform pan with parchment and cut a disc of
sponge cake to line the bottom.

Filling: Heat white wine with lavender to infuse the flavour.

Strain out lavender (or leave in for colour).

Soften gelatin in 2 Tablespoons water and set aside.

Over a pot of simmering water, whisk together egg yolks, sugar, lemon
juice and wine until doubled in volume and whisk leaves a ribbon when
you lift it.

Remove from heat and stir in gelatin.

Whisk in mascarpone cheese and pour into springform pan.
Chill for 4 hours before unmolding.

To Assemble: Remove springform pan and parchment. Sides can be coated
with graham crumbs or left plain and tied with a ribbon for a special
occasion. Garnish top with fresh lavender flowers or berries. Serve.

This is a no-bake cheesecake - the light scent of lavender is matched
in texture by an almost mousse-like cheesecake filling.

__________________
Trace

http://www.handycraft.i8.com