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1
Heat oven to 325 degrees.
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2
Butter and flour a 9-inch springform pan.
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3
Mix flour, baking powder, rosemary and salt in small bowl; set aside.
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4
Slice cheese evenly into 3 horizontal layers.
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5
(Oil the blade for easier cutting.)
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6
Place 1 layer, skin-side down, in center of prepared pan.
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7
Cut remaining 2 layers into half-circles.
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8
Place, skin-side down, around brie in pan so that most of the bottom of the pan is covered.
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9
Set aside.
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10
Beat egg whites in large bowl with electric mixer on high speed until soft peaks form.
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11
Mix in 1/4 cup sugar and cream of tartar, beating until egg whites hold stiff peaks.
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12
Set aside.
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13
In another bowl, beat butter and remaining 1/2 cup sugar on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally.
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14
Add egg yolks; beat on high speed until well blended, scraping sides of bowl occasionally.
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15
Beat in half the flour mixture, the milk and then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.
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16
Stir 1/3 of the beaten egg whites into the batter until well blended.
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17
Gently fold in remaining egg whites, blending well.
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18
Pour and spread batter over brie to create an even layer.
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19
Bake 35 to 45 minutes, until cake pulls away from pan sides and toothpick inserted in center comes out clean.
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20
Cool about 30 minutes in pan on wire rack.
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21
Remove rim of pan.
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22
Spread top of cake evenly with preserves.
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23
Serve warm.
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24
(Refrigerate any leftover cake, reheating for 15 to 20 minutes in a 350-degree oven before serving.
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25
).
