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I was saddened last week to hear about the death of Gina DePalma at the age of 49.  She was the highly acclaimed pastry chef at Babbo and the recipient of numerous awards for her work.  I had written about her before in this post about making her Mosaic Biscotti (which includes a video of her).  Mario Batali called her "the mother soul of the entire kitchen" at Babbo.  

I would like to share with you Gina's recipe for Lemon Goat Cheese Cake that was served at Babbo.  Goat cheese has such a delicious tang and it's great in this cake. The cake is light and airy, unlike a cheesecake.  It has such a light texture because you separate the eggs and whip the whites into a meringue, which you then fold into the egg yolk batter.  The results are almost souffle-like. 

After the cake has cooled, a delicious lemon syrup is poured over the top and sinks down into the cake and adds even more lemony goodness.


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