Beat egg yolks with sugar until creamy. Beat egg whites. Mix egg yolk mixture with remaining ingredients and fold in beaten egg white. Spread evenly on baking tray and bake at 150 °C for 15 minutes.
Cut out the sponge cake and layer the goat cheese on top – heat briefly and then gratinate.
Menu Composition of huchen crayfish in crustacean nage with apricot raviolo Glazed veal shank – parsley root vegetables and pretzel souffle Lukewarm goat cheese charlotte with glazed chestnuts