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30 grs flour
20 grs cornstarch
180 grs cream cheese
2 tablespoons unsalted butter
4 tablespoons entire milk
3 egg yolks
3 egg whites
½ teaspoon vanilla extract
70 grs sugar
½ teaspoon lemon juice
Icing sugar for enhance


  1. Preheat the oven to 150 °C.
  2. Place a saucepan with water and produce to the boil. Take away from the warmth and, in a bowl that matches over the saucepan, combine the cream cheese, butter and milk till mixed.
  3. Add the yolks and vanilla. Combine till mixed.
  4. Add the flour and cornstarch sifted with the assistance of a strainer. Combine with the assistance of a spatula.
  5. In a big bowl, add the egg whites and lemon juice. Beat with an electrical whisk till the meringue has taken in just a little air. Add the sugar little by little, whereas persevering with to beat till you get a creamy meringue with out bubbles.
  6. Step by step add the meringue to the earlier combination and combine utilizing mild, folding actions with a kitchen spatula.
  7. Pour the combination right into a tall cake or sponge mould. Place the mould on a baking tray, pour 1-2 cm of scorching water into the tray and bake in a bain-marie for half-hour at 150 °C. Scale back to 110 °C and bake for an additional half-hour. Lastly, improve to 135 °C and bake for an additional quarter-hour.
  8. As soon as cooked, flip off the oven and let it settle down inside with the door half open. Take away from the bain-marie and let it relaxation for an additional quarter-hour. Unmould, sprinkle with icing sugar and it is prepared!

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