Cheese cake is a dessert made from goat cheese. Mix 250 g goat cheese with 125 g caster sugar and a little milk until smooth. Then add 5 egg yolks and 2 tablespoons of potato starch. Then add the 5 egg whites beaten until stiff and a few drops of vanilla. Line a mold with high edges (ideally a cake mold) with shortcrust pastry and pour the preparation. Smooth the top with a spatula and bake for 50 minutes at 180°C. The top of the cake will brown, forming an almost black crust. Leave to cool before enjoying.
Stuffed Poitevin is a kind of vegetable pâté made from green vegetables. Start by washing and peeling 400 g of cabbage, 200 g of spinach, 200 g of chard greens and 100 g of sorrel. Coarsely chop everything. In a salad bowl, mix 200 g of white cheese with 80 g of flour, 10 cl of fresh cream, 3 whole eggs, and a bunch of chopped chives. Then add 2 sliced onions and the chopped greens. Pour into a large buttered gratin dish and bake for 30 minutes at 180°C. This pâté can be eaten hot, warm or cold.
Broyé du Poitou is another well-known dessert in the region. Mix 250 g of flour, 125 g of softened salted butter, cut into small cubes, and 125 g of powdered sugar. Then add 1 whole egg and 1 tablespoon of rum. Roll out the dough in a pie pan lined with parchment paper. Using a fork, make pretty streaks on the top of the dough then bake for 25 minutes at 210°C. Serve hot or cold according to your taste.
